Creamy Chicken Lasagna
Creamy Chicken Lasagna is a perfect dinner option for families and gatherings with layers of tender chicken, rich cheeses, and a creamy sauce.
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.
Notes
Serve hot with a simple green salad or garlic bread on the side. You can also sprinkle fresh herbs on top, such as parsley or basil for extra flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 24gSaturated Fat: 12gSodium: 650mgFiber: 2gSugar: 4g
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