Prep Time: 30 mins | Cook Time: 45 mins | Resting Time: 10 mins | Total Time: 1 hr 25 mins | Servings: 12 people
Layers of lasagna noodles and tender chicken in a scrumptious creamy spinach sauce, what a treat! Surely, every bite is satisfying!
9 lasagna noodles cooked al dente
4 c. shredded rotisserie chicken or cooked from 2 pounds chicken breast
Spinach Cream Sauce:
1 tablespoon olive oil
1 medium onion finely chopped
4 tablespoons unsalted butter
1/3 c. all-purpose flour
2 1/2 c. chicken broth
1 1/2 c. half and half (or equal parts of heavy cream and milk)
5 ounces fresh spinach coarsely chopped
2 teaspoons sea salt
1/2 teaspoon black pepper
3 garlic cloves minced
Ricotta Cheese Sauce:
15 ounces ricotta
1 large Egg
1/4 c. parsley
1/4 c. parmesan cheese
3 c. mozzarella cheese 12 ounces by weight, divided (reserve 1 c. for topping)
How to make Chicken Lasagna Recipe
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: In a large pot of salted boiling water, cook the pasta following the package directions until al dente. When done, drain the pasta. Add cold water to the pot with the pasta to stop the cooking process and prevent the noodles to stick together.
Step 3: And shred 4 cups of chicken.
Bechamel (Spinach Sauce):
Step 1: Heat a tbsp olive oil in a pot or large saucepan over medium heat. Once the oil is hot, add the onions to the pot. Saute for about 3 to 4 minutes until soft.
Step 2: Add in 4 tbsp butter and 1/3 cup flour. Whisk for about 3 minutes until the flour mixture is golden.
Step 3: Pour in 2 1/2 cups chicken broth into the pot, followed by 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Stir until smooth. Simmer the mixture for approximately 5 minutes until the sauce reached a light gravy consistency.
Step 4: Stir in the minced garlic and chopped spinach. Then, remove the pot from the heat.
Ricotta Cheese Sauce:
Step 1: Whisk the ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley in a large bowl until incorporated.
Assemble the Chicken Lasagna:
Step 1: On the bottom of a 9 x 13-inches casserole dish, add a bit of bechamel sauce, then 3 noodles, followed by half of the ricotta sauce, half of the shredded chicken, and 1/3 of the spinach sauce.
Step 2: On top, add 3 more noodles, half ricotta cheese, half of the shredded chicken, then 13 of the spinach sauce.
Step 3: Add another 3 noodles, the rest of the sauce, and top with the reserved 1 cup of cheese.
Step 4: To keep the foil from touching the cheese, arrange 10 to 12 toothpicks over the top. Using a large sheet of foil, cover the dish and place it inside the preheated oven on the centre rack.
Step 5: Bake for about 45 minutes. After reaching the 45-minute mark, remove the cover. Then, broil the lasagna for about 2 to 3 minutes until the cheese is brown.
Step 6: Let the lasagna rest for at least 10 minutes, uncovered.
Step 7: Slice and serve. Enjoy!
Amount Per Serving: Calories 337 | Fat 19g 29% | Saturated Fat 11g 69% | Cholesterol 73mg 24% | Sodium 670mg 29% | Potassium 287mg 8% | Carbohydrates 24g 8% | Fiber 1g 4% | Sugar 2g 2% | Protein 18g 36% | Vitamin A 1768IU 35% | Vitamin C 6mg 7% | Calcium 377mg 38% | Iron 1mg 6%