Description
This comforting Chicken Lasagna features tender shredded rotisserie chicken layered with creamy ricotta, sautéed spinach in a rich white sauce, and a blend of mozzarella and Parmesan cheeses. Baked to golden perfection, it’s a hearty twist on the classic Italian favorite that’s perfect for family dinners or gatherings.
Ingredients
Scale
Pasta and Chicken
- 9 lasagna noodles, cooked al dente
- 4 cups shredded rotisserie chicken (or cooked chicken breast)
White 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)
- 3 cloves garlic, minced
- 5 ounces fresh spinach, coarsely chopped
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups mozzarella cheese, shredded, divided
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Rinse them with cold water to stop the cooking process and set aside. Shred the rotisserie chicken if not already shredded.
- Make the White Sauce: In a large skillet or saucepan, sauté the chopped onion in olive oil over medium heat until softened and translucent. Add the butter and once melted, whisk in the flour. Continue whisking and cook until the mixture turns golden, about 2 minutes. Gradually whisk in the chicken broth and half and half, making sure the mixture stays smooth. Allow the sauce to simmer gently for about 5 minutes until it thickens. Stir in minced garlic and chopped spinach, then remove from heat. Season the sauce with sea salt and black pepper.
- Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, egg, 2 cups of shredded mozzarella, grated Parmesan, and chopped parsley. Mix everything thoroughly until well incorporated.
- Assemble the Lasagna: Spread a thin layer of the spinach white sauce evenly on the bottom of a 9×13 inch baking dish. Arrange three lasagna noodles over the sauce. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the shredded chicken and one-third of the spinach sauce. Repeat the layering with three more noodles, the remaining ricotta mixture, the remaining chicken, and another third of the sauce. Finish with the last three noodles, the remaining sauce, and sprinkle the top with the remaining 1 cup of mozzarella cheese.
- Bake and Broil: Cover the dish tightly with aluminum foil, using toothpicks to prevent the foil from touching the cheese layers. Bake for 45 minutes to allow flavors to meld and the dish to heat through. Then, remove the foil and broil for 2-3 minutes to achieve a golden brown and bubbly cheese topping. Be sure to watch closely to prevent burning.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set and make slicing easier. Serve warm and enjoy!
Notes
- Use rotisserie chicken or leftover cooked chicken breast for convenience and great flavor.
- Make sure to cook lasagna noodles just until al dente to prevent them from becoming mushy after baking.
- To prevent foil from sticking to the cheese, use toothpicks to hold the foil above the surface.
- Broiling time is brief; watch carefully to avoid burning the cheese.
- For a lighter version, substitute half-and-half with milk, but the sauce may be less creamy.
- Fresh spinach can be substituted with frozen spinach; just be sure to thaw and drain excess moisture before using.
