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–+ servings
Chicken Lasagna

Creamy Chicken Lasagna Perfect for Family Gatherings

This creamy Chicken Lasagna is comforting and perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Lasagna Noodles Cook al dente
For the Filling
  • 3 cups Shredded Rotisserie Chicken Leftover chicken
  • 15 oz Ricotta Cheese
  • 1 Large Egg Omit for egg-free variation
  • 1/4 cup Parsley Chopped, or substitute with basil
For the Sauce
  • 2 tbsp Olive Oil For sautéing
  • 1 medium Onion Finely chopped
  • 4 tbsp Unsalted Butter For béchamel sauce
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour if needed
  • 2 cups Chicken Broth Vegetable broth works for vegetarian option
  • 1 cup Half and Half Substitute with equal parts heavy cream and milk
  • 6 oz Fresh Spinach Well-drained if frozen
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper Substitute with white pepper if desired
  • 2 cloves Garlic Minced
For the Topping
  • 1 cup Parmesan Cheese Grated
  • 2 cups Mozzarella Cheese Shredded

Equipment

  • 9x13 inch baking dish
  • Large pot
  • medium-sized pot
  • Whisk
  • mixing bowl
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente, about 8–10 minutes.
  3. Sauté the onion in olive oil for about 5 minutes until translucent.
  4. Make the béchamel sauce by melting butter, whisking in flour, then gradually adding chicken broth and half and half, cooking until thickened.
  5. Incorporate minced garlic and spinach into the béchamel sauce, seasoning with salt and pepper.
  6. In a bowl, combine ricotta, egg, parsley, and half of the mozzarella and Parmesan.
  7. Layer the lasagna in a 9x13 dish with béchamel sauce, noodles, ricotta mixture, chicken, and more béchamel, repeating layers.
  8. Cover with foil and bake for 45 minutes. Uncover and broil for 2-3 minutes for a golden top.
  9. Let the lasagna rest for at least 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Consider adding a pinch of nutmeg or a splash of white wine to the béchamel sauce for extra flavor. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

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