Description

This Chicken Lasagna recipe is a creamy and comforting twist on traditional lasagna. Layers of tender lasagna noodles, shredded rotisserie chicken, a rich spinach béchamel sauce, and a luscious ricotta cheese mixture come together to create a hearty and flavorful dish. Perfect for family dinners, this lasagna is baked until bubbly and golden, offering a satisfying and delicious meal for up to 12 servings.

Ingredients

Lasagna:

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

Béchamel (Spinach 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 of 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 parsley (chopped)
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided, reserve 1 cup for topping)

Cook Mode Prevent your screen from going dark

Instructions

Cook Noodles & Prep: Preheat oven to 375°F. Cook the lasagna noodles in a large pot of salted boiling water until al dente according to package instructions. Drain the noodles and run cold water over them to stop cooking and prevent sticking. Shred 4 cups of cooked chicken from rotisserie or cooked chicken breast.
Make the Béchamel (Spinach Sauce): Heat 1 Tbsp olive oil in a pot or large saucepan over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened. Add 4 Tbsp unsalted butter and whisk in 1/3 cup all-purpose flour. Continue whisking for 3 minutes until the roux is golden and cooked through.
Add Broth and Seasonings: Slowly whisk in 2 1/2 cups chicken broth and 1 1/2 cups half and half, along with 2 tsp sea salt and 1/2 tsp black pepper. Bring the mixture to a simmer and cook for 5 minutes until thickened to a light gravy consistency.
Finish the Spinach Sauce: Stir in minced garlic and coarsely chopped fresh spinach until well combined. Remove from heat once the spinach has softened.
Prepare Ricotta Cheese Sauce: In a large bowl, whisk together ricotta cheese, 1 large egg, 2 cups mozzarella cheese, 1/4 cup grated parmesan cheese, and 1/4 cup chopped parsley until smooth and well combined.
Assemble the Lasagna: Spread a small amount of béchamel sauce on the bottom of a 9×13 inch casserole dish. Layer 3 noodles, half of the ricotta cheese mixture, half of the shredded chicken, and 1/3 of the spinach béchamel sauce. Repeat the layering with 3 noodles, the remaining ricotta sauce, remaining chicken, and another 1/3 of the béchamel sauce. Top with the last 3 noodles, the remaining béchamel sauce, and sprinkle the reserved 1 cup mozzarella cheese evenly on top.
Cover and Bake: To prevent the foil from sticking to the cheese, arrange 10-12 toothpicks spaced across the top of the lasagna. Cover tightly with aluminum foil and bake on the center rack in the preheated oven at 375°F for 45 minutes.
Broil and Rest: Remove the foil and broil for 2-3 minutes until the cheese on top is melted and golden brown. Allow the lasagna to rest uncovered for at least 10 minutes before slicing and serving.

Notes

Use freshly cooked lasagna noodles and cool them with cold water to prevent sticking.
Rotisserie chicken offers a convenient shortcut but cooked chicken breast works well, too.
Ensure the béchamel sauce is thick enough to hold layers together but not too thick to be dry.
To keep foil from touching the cheesy top while baking, use toothpicks as spacers.
Resting the lasagna after baking helps it set and makes slicing easier.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Italian-American