Description

This Chicken Lasagna recipe combines tender shredded rotisserie chicken, fresh spinach cream sauce, and a rich ricotta cheese mixture layered between perfectly cooked lasagna noodles. Baked to golden perfection with a bubbly mozzarella topping, it’s a hearty and comforting dish ideal for family dinners or gatherings, ready in just over an hour.

Ingredients

Scale

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 Sauce

15 ounces ricotta cheese
1 large egg
1/4 cup parsley, chopped
1/4 cup Parmesan cheese, grated
3 cups mozzarella cheese, shredded, divided

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Instructions

Cook noodles and prep: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. Rinse the noodles with cold water and drain thoroughly. Meanwhile, shred the rotisserie or cooked chicken.
Make spinach cream sauce: Heat olive oil in a pan and sauté the finely chopped onion until softened. Add unsalted butter and whisk in the all-purpose flour until the mixture turns golden and forms a roux. Gradually whisk in chicken broth and half and half, stirring constantly until smooth. Let the sauce simmer gently for about 5 minutes until it thickens. Stir in minced garlic and coarsely chopped spinach, then remove the sauce from heat.
Prepare ricotta cheese mixture: In a mixing bowl, combine the ricotta cheese, egg, 2 cups of the shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Stir until well blended.
Assemble lasagna: Spread a thin layer of the spinach cream sauce evenly on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles on top. Add half of the ricotta cheese mixture, followed by half of the shredded chicken, and then one-third of the remaining spinach cream sauce. Repeat this layering sequence once more. Finish with the remaining lasagna noodles, spinach cream sauce, and the remaining 1 cup of shredded mozzarella cheese on top.
Bake and broil: Cover the assembled lasagna with foil, using toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil the lasagna for 2-3 minutes to brown and bubble the cheese on top. Allow the lasagna to rest for 10 minutes before slicing and serving.

Notes

Using rotisserie chicken saves time, but freshly cooked chicken breast works equally well.
For a lighter sauce, substitute half and half with milk, but the sauce may be less rich.
To prevent the noodles from sticking during assembly, ensure they are well drained and slightly cooled.
Use toothpicks to keep foil elevated when baking covered to avoid cheese sticking.
Allowing the lasagna to rest after baking helps it set, making slicing easier and preventing it from falling apart.