why make this recipe
Creamy Chicken Lasagna is a perfect dinner option for families and gatherings. It combines layers of tender chicken, rich cheeses, and a creamy sauce, making it a comforting meal that everyone will love. This dish is not only delicious but also quite filling, which is ideal for those busy nights when you want something hearty.
how to make Creamy Chicken Lasagna
Ingredients :
For assembling the lasagna:
- 3 cups cooked chicken (rotisserie works great)
- 12 uncooked lasagna noodles
- 2 cups shredded mozzarella (for topping)
Cheese mixture:
- 1 large egg, beaten
- 15 ounces ricotta cheese (see note)
- 2 cups shredded mozzarella
- 1 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- 16 ounces frozen spinach, thawed
Cream sauce:
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces cream cheese (block), softened
- 1 1/3 cups heavy whipping cream
- 1/2 teaspoon salt
- Pepper to taste
Directions :
Preparation:
Prepare all ingredients ahead of time for a smoother cooking process. Thaw the spinach and microwave the cream cheese for about 30 seconds until very soft to help it melt easily in the sauce.
Cook the noodles:
Preheat the oven to 375°F and place the oven rack in the upper third. Boil a large pot of salted water and cook the lasagna noodles al dente (about 7-8 minutes). Stir occasionally to prevent sticking. Drain but do not rinse. Lay the noodles flat on parchment paper to avoid sticking.
Mix the cheese filling:
In a large bowl, beat the egg with a fork. Add ricotta, mozzarella, Parmesan, salt, Italian seasoning, and thawed spinach. Stir until well combined.
Make the cream sauce:
In a skillet, melt butter over medium heat. Sauté the chopped onion for 4-5 minutes until translucent. Add garlic and cook for 30 seconds. Stir in the softened cream cheese, heavy cream, salt, and pepper. Whisk continuously until the cream cheese fully melts and the sauce reaches a smooth, creamy consistency similar to Alfredo sauce. If the sauce becomes too thick, add a splash more cream to thin it out.
Assemble the lasagna:
Spread about 1/4 cup of cream sauce evenly on the bottom of a deep 9×13-inch casserole dish. Layer 4 noodles over the sauce (they can overlap slightly). Spread half the cheese mixture over the noodles, then half the cooked chicken, followed by about one-third of the cream sauce. Repeat with another 4 noodles, the remaining cheese mixture, remaining chicken, and another one-third of the cream sauce. Add the final 4 noodles, spread the remaining cream sauce on top, and sprinkle with 2 cups of shredded mozzarella.
Bake:
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes. If desired, broil for a few minutes to brown the cheese, watching carefully to avoid burning.
Rest and serve:
Let the lasagna rest for 10 minutes before slicing. Use a sharp knife to cut into squares and a spatula to serve. Adjust salt and pepper to taste.
how to serve Creamy Chicken Lasagna
Serve Creamy Chicken Lasagna hot, straight from the oven. It pairs nicely with a simple green salad or garlic bread on the side. You can also sprinkle some fresh herbs on top, such as parsley or basil, for an extra touch of flavor.
how to store Creamy Chicken Lasagna
If you have leftovers, let the lasagna cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze it. Wrap the lasagna tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months.
tips to make Creamy Chicken Lasagna
- Use rotisserie chicken for quicker preparation. It adds great flavor without extra cooking time.
- Make sure to let the cream cheese soften before adding it to the sauce; this helps create a smooth texture.
- You can adjust the ingredients based on your preference. Feel free to add different vegetables or herbs.
variation
You can make a vegetable version of this lasagna by using different veggies like zucchini or mushrooms and omitting the chicken. Another variation could include using different types of cheeses such as gouda or cheddar for a unique taste.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! Leftover chicken works perfectly in this recipe, making it even more convenient.
2. Can I make this lasagna ahead of time?
Absolutely! You can assemble it beforehand and keep it in the refrigerator. Just bake it when you’re ready to serve.
3. How do I reheat leftovers?
Reheat in the oven at 350°F until warmed through, or use the microwave for a quicker option. Make sure to cover it to avoid drying out.
Creamy Chicken Lasagna
Ingredients
For assembling the lasagna
- 3 cups cooked chicken (rotisserie works great) Use rotisserie chicken for quicker preparation.
- 12 pieces uncooked lasagna noodles Cook the noodles al dente.
- 2 cups shredded mozzarella (for topping) Reserve this for topping the lasagna.
Cheese mixture
- 1 large egg beaten Beaten egg for binding cheese mixture.
- 15 ounces ricotta cheese See note for variations.
- 2 cups shredded mozzarella Used in the cheese filling.
- 1 cup freshly grated Parmesan Add great flavor to the cheese mixture.
- 1/2 teaspoon salt To taste.
- 1 teaspoon Italian seasoning For added flavor.
- 16 ounces frozen spinach Thawed before use.
Cream sauce
- 2 tablespoons butter For sautéing the onion.
- 1/2 medium onion, chopped Cook until translucent.
- 4 cloves garlic, minced Add for flavor in the cream sauce.
- 8 ounces cream cheese (block), softened Microwave for easier melting.
- 1 1/3 cups heavy whipping cream Adjust to thin the sauce if needed.
- 1/2 teaspoon salt To taste.
- to taste Pepper Adjust according to preference.
Instructions
Preparation
- Prepare all ingredients ahead of time for a smoother cooking process.
- Thaw the spinach and microwave the cream cheese for about 30 seconds until very soft to help it melt easily in the sauce.
Cook the noodles
- Preheat the oven to 375°F and place the oven rack in the upper third.
- Boil a large pot of salted water and cook the lasagna noodles al dente (about 7-8 minutes), stirring occasionally to prevent sticking.
- Drain but do not rinse. Lay the noodles flat on parchment paper to avoid sticking.
Mix the cheese filling
- In a large bowl, beat the egg with a fork.
- Add ricotta, mozzarella, Parmesan, salt, Italian seasoning, and thawed spinach. Stir until well combined.
Make the cream sauce
- In a skillet, melt butter over medium heat.
- Sauté the chopped onion for 4-5 minutes until translucent.
- Add garlic and cook for 30 seconds.
- Stir in the softened cream cheese, heavy cream, salt, and pepper.
- Whisk continuously until the cream cheese fully melts and the sauce reaches a smooth, creamy consistency.
- If the sauce becomes too thick, add a splash more cream to thin it out.
Assemble the lasagna
- Spread about 1/4 cup of cream sauce evenly on the bottom of a deep 9x13-inch casserole dish.
- Layer 4 noodles over the sauce (they can overlap slightly).
- Spread half the cheese mixture over the noodles, then half the cooked chicken, followed by about one-third of the cream sauce.
- Repeat with another 4 noodles, the remaining cheese mixture, remaining chicken, and another one-third of the cream sauce.
- Add the final 4 noodles, spread the remaining cream sauce on top, and sprinkle with 2 cups of shredded mozzarella.
Bake
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake an additional 15 minutes.
- If desired, broil for a few minutes to brown the cheese, watching carefully to avoid burning.
Rest and serve
- Let the lasagna rest for 10 minutes before slicing.
- Use a sharp knife to cut into squares and a spatula to serve.
- Adjust salt and pepper to taste.