Description
This Chicken Lasagna recipe offers a creamy, comforting twist on the traditional Italian favorite by incorporating shredded rotisserie chicken, fresh spinach, and a rich béchamel sauce. Layers of tender lasagna noodles, a ricotta cheese mixture, and melted mozzarella create a hearty and satisfying dish perfect for family dinners or gatherings.
Ingredients
Pasta and Chicken
- 9 lasagna noodles (cooked al dente)
- 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
Béchamel (Spinach Sauce)
- 1 Tbsp olive oil
- 1 medium onion (finely chopped)
- 4 Tbsp 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 oz fresh spinach (coarsely chopped)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3 garlic cloves (minced)
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parsley (chopped)
- 1/4 cup Parmesan cheese
- 3 cups mozzarella cheese (12 oz by weight, divided, reserve 1 cup for topping)
Instructions
- Cook Noodles & Prep: Preheat oven to 375˚F. Cook lasagna noodles in a large pot of salted boiling water until al dente according to package instructions. Drain the noodles and rinse with cold water to stop the cooking process and prevent sticking. Shred 4 cups of rotisserie chicken or cooked chicken breast.
- Make the Béchamel (Spinach Sauce): In a large saucepan over medium heat, heat 1 tablespoon olive oil and sauté the finely chopped onion for 3-4 minutes until softened. Add 4 tablespoons unsalted butter and whisk in 1/3 cup all-purpose flour. Continue whisking for about 3 minutes until the mixture turns golden, creating a roux.
- Add Liquids and Seasoning: Gradually whisk in 2 1/2 cups chicken broth and 1 1/2 cups half and half. Add 2 teaspoons sea salt and 1/2 teaspoon black pepper. Continue whisking until smooth and let the sauce simmer gently for 5 minutes until it thickens to a light gravy consistency.
- Incorporate Spinach and Garlic: Stir in the minced garlic and coarsely chopped fresh spinach. Cook briefly just to combine the flavors and wilt the spinach, then remove the sauce from the heat.
- Prepare Ricotta Cheese Sauce: In a large mixing bowl, combine 15 ounces ricotta cheese, 1 large egg, 2 cups mozzarella cheese, 1/4 cup grated Parmesan, and 1/4 cup chopped parsley. Whisk together until smooth and well blended.
- Assemble the Lasagna: Spread a small amount of béchamel sauce over the bottom of a 9×13-inch casserole dish. Lay down 3 cooked lasagna noodles. Spread half of the ricotta cheese mixture evenly over the noodles, followed by half of the shredded chicken. Ladle about one-third of the spinach béchamel sauce over the chicken.
- Layer Again: Add another 3 noodles, the remaining half of the ricotta cheese mixture, the remaining shredded chicken, and another one-third of the spinach béchamel sauce.
- Final Layer: Place the last 3 noodles on top, spread the remaining one-third of the spinach béchamel sauce evenly, and sprinkle the reserved 1 cup of mozzarella cheese over the surface.
- Cover and Bake: To prevent the foil from touching the cheese, arrange 10-12 toothpicks over the top layer. Cover the dish with a large sheet of aluminum foil. Bake in the preheated oven at 375˚F on the center rack for 45 minutes.
- Broil and Rest: Remove the foil and broil for 2-3 minutes until the cheese is golden brown and bubbly. Allow the lasagna to rest uncovered for at least 10 minutes before slicing and serving.
Notes
- Use fresh spinach for best flavor, but frozen (thawed and drained) spinach can be substituted.
- The béchamel sauce can be made ahead and refrigerated for up to 2 days before assembling.
- If desired, substitute half and half with heavy cream and milk for a richer sauce.
- Shredded rotisserie chicken is a time-saving option but cooked chicken breast works equally well.
- Allowing the lasagna to rest before slicing ensures cleaner, more defined slices.
