Creamy Chicken Lasagna
450kcal
Ingredients
For the Lasagna
- 9 sheets lasagna pasta Fresh or dried pasta
- 3 cups cooked chicken Shredded, rotisserie chicken recommended
For the Cheese Filling
- 15 oz ricotta cheese Can substitute with cottage cheese
- 1 cup fresh spinach Or thawed frozen spinach
- 2 cups grated mozzarella cheese Can mix with provolone for added flavor
- 1 whole egg Acts as a binder
- 1 tbsp Italian seasoning Homemade mix recommended
- 1 tsp garlic powder Can use fresh garlic for stronger flavor
- 1 tsp kosher salt Adjust to taste
- 1 tsp pepper Freshly ground preferred
For the Cream Sauce
- 4 tbsp salted butter Unsalted butter can be used if desired
- 1 medium shallot Yellow onion can substitute
- 2 cloves garlic Fresh, minced
- 1/4 cup all-purpose flour Cornstarch can substitute for gluten-free
- 2 cups chicken broth Vegetable broth can substitute for vegetarian
- 1 cup half and half Whole milk can be used in a pinch
- 8 oz cream cheese Mascarpone or goat cheese can be alternatives
- 1/2 cup Parmesan cheese Pecorino Romano can also be used
- 1 tsp kosher salt Taste as you go
- 1 tsp ground black pepper Freshly ground best for flavor
Method
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Mix cheese filling by combining ricotta cheese, chopped spinach, 2 cups mozzarella, egg, Italian seasoning, garlic powder, salt, and pepper in a bowl.
- Sauté shallot and garlic in melted butter over medium heat until fragrant.
- Whisk in flour, cooking for 1–2 minutes until lightly golden. Gradually add chicken broth and half-and-half, whisking until smooth and thickened.
- Incorporate cream cheese and Parmesan cheese until fully melted. Season with salt and pepper, then remove from heat.
- Cook lasagna sheets according to package instructions. Drain and set aside.
- Start assembling: thin layer of cream sauce, lasagna sheets, half of cheese filling, half of shredded chicken, 1 cup cream sauce. Repeat layers, finishing with lasagna sheets, last 2 cups mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil, bake for an additional 15 minutes until cheese is bubbly and golden brown.
- Rest for 10 minutes before slicing. Garnish with chopped parsley if desired.
Nutrition
Serving1sliceCalories450kcalCarbohydrates35gProtein30gFat25gSaturated Fat15gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol100mgSodium800mgPotassium500mgFiber2gSugar4gVitamin A500IUVitamin C5mgCalcium300mgIron2mg
Notes
For best results, serve with a side salad for a complete meal and sprinkle extra cheese on top before reheating to restore melty goodness.