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Easy Chicken Lasagna Recipe

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4.2 from 2 reviews

This Easy Chicken Lasagna Recipe is a creamy, comforting dish featuring layers of tender lasagna noodles, shredded rotisserie chicken, a luscious spinach béchamel sauce, and a rich ricotta cheese mixture. Perfect for family dinners or gatherings, this lasagna offers a flavorful twist on the classic with the addition of fresh spinach and a homemade white sauce, baked to golden perfection.

Ingredients

Lasagna & Chicken

  • 9 lasagna noodles (cooked al dente)
  • 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)

Spinach Béchamel Sauce

  • 1 Tbsp olive oil
  • 1 medium onion (finely chopped)
  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 1/2 cups half and half (or equal parts heavy cream and milk)
  • 5 oz fresh spinach (coarsely chopped)
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 garlic cloves (minced)

Ricotta Cheese Sauce

  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup parmesan cheese (grated)
  • 3 cups mozzarella cheese (12 oz by weight, divided; 2 cups for sauce, 1 cup reserved for topping)

Instructions

  1. Cook Noodles & Prep: Preheat oven to 375˚F. Cook the lasagna noodles in a large pot of salted water until al dente according to package instructions. Drain the hot water, then rinse with cold water to stop the cooking process and prevent noodles from sticking. Shred 4 cups of cooked rotisserie chicken or chicken breast.
  2. Make the Béchamel (Spinach Sauce): In a large saucepan over medium heat, add 1 Tbsp olive oil and sauté the finely chopped onions for 3-4 minutes until softened. Add 4 Tbsp unsalted butter and whisk in 1/3 cup all-purpose flour. Continue whisking for about 3 minutes until the flour mixture turns golden and forms a roux.
  3. Add Liquids and Seasonings: Gradually pour in 2 1/2 cups chicken broth and 1 1/2 cups half and half while whisking continuously to ensure a smooth sauce. Stir in 2 tsp sea salt and 1/2 tsp black pepper. Bring the mixture to a simmer and cook for 5 minutes until it thickens to a light gravy consistency.
  4. Incorporate Garlic and Spinach: Stir in the minced garlic and coarsely chopped fresh spinach. Mix well until the spinach wilts into the sauce. Remove from heat and set aside.
  5. Prepare Ricotta Cheese Sauce: In a large mixing bowl, whisk together 15 oz ricotta, 1 large egg, 2 cups of shredded mozzarella cheese, 1/4 cup grated parmesan cheese, and 1/4 cup chopped fresh parsley until well combined.
  6. Assemble the Lasagna: Lightly spread a small amount of the béchamel sauce on the bottom of a 9x13-inch casserole dish. Layer 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken, then ladle one-third of the spinach béchamel sauce over the chicken.
  7. Build Second Layer: Repeat the layering by adding 3 more noodles, the remaining half of the ricotta mixture, the remaining shredded chicken, and another one-third of the spinach béchamel sauce.
  8. Final Layer: Add the last 3 noodles on top, pour the remaining one-third of the béchamel sauce over the noodles, and sprinkle the reserved 1 cup of shredded mozzarella cheese evenly on top.
  9. Bake the Lasagna: Cover the dish with a large sheet of foil, placing 10-12 toothpicks over the top to keep the foil from sticking to the cheese. Bake on the center rack in the preheated 375˚F oven for 45 minutes.
  10. Broil for Browning: Remove the foil and broil for 2-3 minutes, watching carefully, until the cheese is bubbly and golden brown.
  11. Rest and Serve: Let the lasagna rest uncovered for at least 10 minutes before slicing to allow it to set for easier serving.

Notes

  • For best results, use freshly shredded rotisserie chicken or freshly cooked chicken breast for optimal flavor and texture.
  • Make sure lasagna noodles are cooked al dente to prevent mushiness during baking.
  • The toothpicks under the foil prevent the foil from sticking to the cheese, ensuring a perfect finish.
  • You can substitute half and half with equal parts heavy cream and milk if preferred for a richer béchamel.
  • Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://cozyplatter.com/easy-chicken-lasagna-recipe/