Forget everything you thought you knew about lasagna! This isn't your grandma's meat-heavy, oven-baked brick. We're diving into a lighter, creamier, and surprisingly simple take on this classic comfort food: Chicken Lasagna. Imagine tender, juicy chicken breast nestled between layers of perfectly cooked pasta, a luscious three-cheese blend, and a creamy, dreamy sauce that will leave you wanting more. This recipe is a game-changer, perfect for weeknight dinners or impressive gatherings alike. It's surprisingly easy to assemble and boasts a flavor profile that's both rich and satisfying without being overly heavy.
This recipe beautifully balances familiar flavors with a fresh approach, making it a crowd-pleaser for even the pickiest eaters. Say goodbye to complicated techniques and lengthy prep times; this Chicken Lasagna is all about streamlined elegance. Ready to create this culinary masterpiece in your own kitchen? Let's get started with the step-by-step instructions below!
Tools Needed
- Large pot
- Dutch oven
- 9x13 casserole dish
- Large bowl
- Medium bowl
- Foil
- Toothpicks
Ingredients
- Cooked Chicken: 4 cups (or 2 lbs chicken breast)
- Baby Spinach: 5 oz package
- Onion: 1
- Garlic: 3 cloves
- Lasagna Noodles: 9 (plus extra)
- Olive Oil: 1 tbsp
- Unsalted Butter: 4 tbsp
- Flour: 1/3 cup
- Chicken Broth: 2 1/2 cups
- Half-and-Half (or heavy cream and milk): 1 1/2 cups
- Sea Salt: 2 tsp
- Black Pepper: 1/2 tsp
- Ricotta Cheese: 15 oz
- Mozzarella Cheese: 3 cups (2 cups for inside, 1 cup for topping)
- Parmesan Cheese: 1/4 cup
- Egg: 1 large
- Fresh Parsley: 1/4 cup, chopped
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauces
- Shred 4 cups of cooked chicken (rotisserie chicken recommended).
- Prepare spinach by washing and setting aside.
- Chop one onion and mince three garlic cloves.
- Cook lasagna noodles until al dente.
- Rinse cooked noodles with cold water to prevent sticking.
- Sauté onion in olive oil, then make a roux with butter and flour. Gradually whisk in chicken broth and half-and-half. Season with salt and pepper. Simmer until thickened. Stir in garlic and spinach until wilted.
- Combine ricotta, 2 cups mozzarella, parmesan, egg, and parsley in a bowl.
Step 2. Assemble the Lasagna
- Preheat oven to 375°F (190°C). Spread some spinach sauce in the bottom of the casserole dish.
- Noodles, half the ricotta mixture, half the chicken, one-third of the spinach sauce. Repeat layers: noodles, remaining ricotta, remaining chicken, another third of spinach sauce. Top with remaining noodles and spinach sauce.
- Sprinkle the remaining mozzarella cheese on top. Cover with foil, poking holes with toothpicks to prevent sticking.
Step 3. Bake and Rest
- Bake covered for 45 minutes at 375°F (190°C). Uncover and broil for 2-3 minutes to brown the cheese.
- Let rest for 30 minutes before serving.
Step 4. Serve and Garnish
- Garnish with fresh parsley before serving.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Using rotisserie chicken makes this recipe incredibly easy.
- Adding cold water to the cooked noodles prevents sticking.
- Poking holes in the foil with toothpicks prevents the cheese from sticking.
Nutrition
- N/A
FAQs
1. Can I use leftover cooked chicken?
Absolutely! Shredded leftover chicken works perfectly, saving you prep time.
2. What kind of cheese should I use?
A blend of ricotta, mozzarella, and Parmesan is classic, but feel free to experiment with your favorites!
3. Can I make this ahead of time?
Yes! Assemble the lasagna and refrigerate it overnight. Just add about 15-20 minutes to the baking time.
This Easy Creamy White Chicken Lasagna is a guaranteed crowd-pleaser, offering a lighter and flavorful twist on a classic dish. From weeknight dinners to special occasions, this recipe is sure to become a staple in your culinary repertoire. Enjoy the delicious results of your culinary creation!