Description
This Chicken Lasagna recipe features tender shredded rotisserie chicken layered with creamy spinach sauce, ricotta, mozzarella, and Parmesan cheeses, all baked to golden perfection. It combines a delicate white sauce infused with garlic and spinach with classic lasagna noodles, making for a delicious and comforting meal perfect for gatherings or family dinners.
Ingredients
Scale
Lasagna
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
Spinach Cream Sauce
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 tablespoons 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 ounces fresh spinach, coarsely chopped
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded, divided
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles following package directions until they are al dente. Drain, rinse with cold water to stop the cooking process, and set aside. Shred the rotisserie chicken or cooked chicken breast finely.
- Make the Spinach Cream Sauce: Heat the olive oil in a skillet or saucepan over medium heat. Sauté the chopped onion until softened and translucent. Add the butter and whisk in the flour, cooking until the mixture turns golden brown. Gradually whisk in the chicken broth and half and half, stirring constantly until the sauce is smooth. Allow it to simmer for about 5 minutes until thickened. Stir in the minced garlic and chopped spinach, then remove the sauce from the heat.
- Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella, grated Parmesan cheese, and chopped parsley. Mix thoroughly until well incorporated.
- Assemble the Lasagna: Spread a thin layer of the spinach cream sauce evenly on the bottom of a 9×13 inch baking dish. Lay down 3 cooked lasagna noodles side by side. Spread half of the ricotta cheese mixture over the noodles, then half of the shredded chicken, and follow with one-third of the spinach cream sauce. Repeat the layers by adding 3 more noodles, the remaining ricotta mixture, the rest of the chicken, and another third of the sauce. Finally, top with the last 3 noodles, the remaining spinach cream sauce, and sprinkle 1 cup of shredded mozzarella cheese evenly on top.
- Bake and Broil: Cover the baking dish with aluminum foil, using toothpicks to keep the foil from touching the cheese. Bake in the preheated oven for 45 minutes. After baking, remove the foil and broil the lasagna for 2 to 3 minutes until the cheese on top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.
Notes
- Using rotisserie chicken saves time, but cooked chicken breast works well too.
- Be sure not to overcook lasagna noodles; al dente texture helps prevent mushiness.
- To prevent foil from sticking to cheese, place toothpicks on top before covering.
- You can substitute half and half with equal parts heavy cream and milk for a richer sauce.
- Letting the lasagna rest after baking helps it hold together when sliced.
