Description
This Chicken Lasagna is a delicious twist on the classic, layering tender shredded chicken, creamy ricotta, gooey mozzarella, and a flavorful white béchamel sauce. It’s the perfect cozy dish for family dinners or a make-ahead meal.
Ingredients
For the Lasagna:
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9 lasagna noodles, cooked and drained
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2 cups cooked, shredded chicken (rotisserie works great)
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2 cups shredded mozzarella cheese
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1 cup ricotta cheese
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½ cup grated Parmesan cheese
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1 egg
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2 cups fresh spinach (optional)
For the White Sauce:
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4 tbsp butter
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3 tbsp all-purpose flour
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2 cups milk
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1 cup chicken broth
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1 tsp garlic powder
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½ tsp onion powder
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Salt and pepper to taste
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½ tsp Italian seasoning
Instructions
1️⃣ Make the white sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and chicken broth. Add garlic powder, onion powder, salt, pepper, and Italian seasoning. Simmer until thickened, about 5–7 minutes. Remove from heat.
2️⃣ Prepare the ricotta mixture: In a bowl, combine ricotta, egg, Parmesan, and a pinch of salt and pepper. Stir until smooth.
3️⃣ Assemble the lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of sauce. Layer with noodles, half the ricotta mixture, half the chicken, spinach (if using), mozzarella, and sauce. Repeat layers. Top with remaining sauce and mozzarella.
4️⃣ Bake: Cover with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
5️⃣ Rest and serve: Let sit for 10 minutes before slicing. Serve hot with garlic bread or a side salad.
Notes
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Add sautéed mushrooms or zucchini for extra veggies.
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Make ahead and refrigerate overnight for deeper flavor.
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Freeze unbaked for up to 2 months—just thaw and bake when ready!
- Prep Time: 20 min
- Cook Time: 45 min