Description
A Creamy Chicken Lasagna recipe brimming with juicy chicken and tender noodles layered with homemade white lasagna sauce and plenty of gooey, melty cheese.
Ingredients
Scale
- 1 pound lasagna pasta sheets, 16 total
- 4 cups cooked chicken, shredded from 12 ounce rotisserie chicken or 2 pounds cooked and cubed chicken breast
- Optional- chopped parsley for garnish
Cheese Filling
- 2 cups ricotta cheese
- 3 ounces fresh spinach, chopped
- 4 cups grated mozzarella cheese, divided
- 1 whole egg
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Cream Sauce
- 6 tablespoons salted butter
- 1 whole shallot minced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 3 cups half and half
- 4 ounces cream cheese, room temperature and cubed
- 1 cup parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prep: Preheat the oven to 375?F. Coat a 9×13 baking pan lightly with nonstick spray. Set aside.
- Cook the pasta in a large pot of salted water until al dente according to package instructions. Drain the noodles. Put the noodles back in the pot and fill with cold water to stop cooking and prevent the noodles from sticking. (see note*)
- Shred or cube the chicken and set aside.
- Cheese Filling: In a large bowl stir together the ricotta, spinach, 2 cups of mozzarella cheese, egg, Italian seasoning, salt & pepper. Set aside.
- Cream Sauce: Heat a large skillet over medium heat. Melt the butter and add in the shallots. Continue cooking for 3 – 4 minutes until softened and lightly golden. Add in the garlic and cook for an additional minute. Sprinkle the flour into the mixture and cook for 3 minutes. Slowly whisk in the broth, half and half, cream cheese, parmesan cheese, salt, and pepper. Continue whisking until smooth and cook until bubbly and slightly thickened. Remove from the heat.
- Assembly: Spread 1/4 cup of the white sauce across the bottom. Add a layer of pasta across the bottom (4 noodles) and top that with 1/3 of the cheese filling. Top with 1/3 of the chicken, then 1/4 of the sauce.
- Repeat these layers 2 more times. Spread the remaining sauce on top of the last layer of noodles and sprinkle the remaining 1 cup of mozzarella cheese on top.
- Cover with foil and bake for 35 minutes (*see note). Remove the foil and bake for an additional 10 minutes or until the top and edges are lightly golden.
- Garnish with chopped parsley if desired. Allow the lasagna to sit for 15 minutes before cutting and serving.
Notes
- Before assembling the lasagna, pat the noodles dry.
- Before covering with foil to bake you can place a few toothpicks in the lasagna to prevent the foil from sticking to the cheese.
- Store airtight in the refrigerator for up to 5 days.
