Description
This Creamy Chicken Lasagna is a comforting Italian-American main course featuring layers of tender lasagna noodles, shredded chicken, spinach, and a rich white sauce made with Parmesan and mozzarella cheeses. Baked to golden, bubbly perfection, it’s an ideal family-friendly dish that combines classic flavors with a creamy texture for a satisfying meal.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 (10-ounce) package frozen spinach, thawed and drained
Sauce
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Cheeses
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Instructions
- Preheat Oven and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. Drain them well and set aside to cool slightly.
- Sauté Aromatics and Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes. Stir in the cooked shredded chicken and drained spinach, cooking combined for an additional 2 minutes to warm through.
- Prepare White Sauce: In a separate saucepan, whisk the flour into the whole milk and cook over medium heat, stirring constantly until the mixture thickens slightly, about 5 minutes. Add the chicken broth, salt, black pepper, and nutmeg, continuing to cook for 2 more minutes. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Assemble Lasagna Layers: Spread a thin layer of the white sauce evenly across the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles on top, then half of the chicken and spinach mixture, dollops of ricotta cheese, one third of the shredded mozzarella, and a generous amount of sauce. Repeat this layering with noodles, the remaining chicken mixture, ricotta, mozzarella, and more sauce. Finish with a final layer of noodles, the remaining white sauce, and the last of the mozzarella cheese on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the dish to heat through evenly.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15 minutes or until the lasagna is bubbly and the top is golden brown and slightly crisp.
- Rest and Serve: Let the lasagna rest for 10 minutes after removing from the oven to allow it to set for easier slicing and serving. Enjoy warm.
Notes
- Use rotisserie chicken to save time on shredding and cooking the chicken.
- For a richer sauce, stir in 2 tablespoons of cream cheese while making the white sauce.
- Add sautéed mushrooms to the chicken mixture for extra texture and flavor.
