Description

This Chicken Lasagna recipe combines tender shredded chicken with creamy spinach sauce and rich ricotta cheese layers, baked to perfection with melted mozzarella on top. It’s a comforting and delicious dish perfect for family dinners or gatherings, offering a flavorful twist on classic lasagna with a creamy spinach-infused béchamel sauce.

Ingredients

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Lasagna and Chicken

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
2 teaspoons sea salt
1/2 teaspoon black pepper
3 cloves garlic, minced

Ricotta Cheese Mixture

15 ounces ricotta cheese
1 large egg
1/4 cup parsley, chopped
1/4 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded (for ricotta mixture)
1 cup mozzarella cheese, shredded (for topping)

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Instructions

Cook noodles and prep: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water to stop cooking. Shred the rotisserie or cooked chicken into bite-sized pieces and set aside.
Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna later.
Make spinach cream sauce: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion until softened and translucent. Add the butter and whisk in the flour, cooking until the mixture turns golden and resembles a roux. Slowly whisk in the chicken broth and half and half, stirring continuously to avoid lumps. Simmer the sauce for about 5 minutes or until it thickens. Stir in the minced garlic and coarsely chopped spinach, then remove from heat.
Prepare ricotta cheese mixture: In a medium bowl, combine the ricotta cheese, large egg, two cups of the shredded mozzarella, grated Parmesan, and chopped parsley. Mix until well incorporated.
Assemble the lasagna: Spread a thin layer of the spinach cream sauce on the bottom of a 9×13 inch baking dish. Place three lasagna noodles over the sauce, then spread half of the ricotta cheese mixture evenly on top. Add half of the shredded chicken, followed by one-third of the spinach cream sauce. Repeat the layering process: three noodles, remaining ricotta mixture, remaining chicken, and another one-third of the spinach sauce. Finish with the last three noodles, the remaining spinach sauce, and sprinkle the remaining one cup of shredded mozzarella cheese evenly on top.
Bake the lasagna: Cover the dish tightly with foil, using toothpicks to prevent the foil from touching the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 2-3 minutes until the cheese turns golden brown and bubbly. Let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set properly.

Notes

Use rotisserie chicken for convenience or cook and shred your own chicken breast.
Rinsing noodles with cold water stops them from cooking further which helps prevent overcooking during baking.
Using toothpicks to hold up the foil keeps the cheese from sticking and makes for easier serving.
Allowing the lasagna to rest after baking ensures cleaner slices and better flavor melding.
Fresh spinach can be substituted with frozen spinach, just be sure to thaw and drain excess water before adding.