Lasagna is one of those meals that brings everyone to the table with its comforting layers of pasta, sauce, and melted cheese. But what if you could switch things up and create a creamy, hearty version with chicken instead of beef? This Chicken Lasagna Recipe does just that. With tender shredded chicken, a creamy spinach-infused sauce, and gooey melted cheese, it’s a dish that will quickly become a favorite in your household.
Whether you’re cooking for a cozy family dinner or preparing a crowd-pleaser for a special occasion, this chicken lasagna will deliver all the flavor and satisfaction of a classic lasagna with a unique twist.
Why You’ll Love This Chicken Lasagna Recipe
This chicken lasagna recipe is a showstopper for several reasons:
- Rich and Creamy: The bechamel (spinach cream) sauce adds a luxurious, velvety texture.
- Perfect for Meal Prep: It’s easy to assemble ahead of time and bake when you’re ready.
- Kid-Friendly: The creamy sauce and shredded chicken make it a hit with kids.
- Versatile: You can use store-bought rotisserie chicken or cook your own for maximum flavor.
Ingredients for Chicken Lasagna
Here’s what you’ll need to create this creamy, cheesy delight:
| Category | Ingredients |
| Lasagna Noodles | 9 lasagna noodles, cooked al dente |
| Chicken | 4 cups shredded rotisserie chicken |
| Spinach Cream Sauce | 1 Tbsp olive oil |
| 1 medium onion, finely chopped | |
| 4 Tbsp unsalted butter | |
| ⅓ cup all-purpose flour | |
| 2 ½ cups chicken broth | |
| 1 ½ cups half-and-half (or equal parts heavy cream and milk) | |
| 5 oz fresh spinach, coarsely chopped | |
| 2 tsp sea salt | |
| ½ tsp black pepper | |
| 3 garlic cloves, minced | |
| Ricotta Cheese Mixture | 15 oz ricotta |
| 1 large egg | |
| ¼ cup parsley | |
| ¼ cup parmesan cheese | |
| 3 cups mozzarella cheese (divided) |
This well-balanced ingredient list ensures every layer is packed with flavor and texture.
Step-by-Step Guide to Making Chicken Lasagna
1. Cook the Lasagna Noodles
- Boil the lasagna noodles in a large pot of salted water until al dente, following package instructions.
- Drain the hot water, add cold water to the pot to stop the cooking process, and keep the noodles from sticking together.
2. Prepare the Chicken
- Shred 4 cups of rotisserie chicken or cook and shred 2 lbs of chicken breasts.
Making the Spinach Cream Sauce
1. Sauté the Aromatics
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
2. Create the Roux
- Add 4 tablespoons butter to the saucepan and let it melt.
- Whisk in the ⅓ cup of flour and cook, whisking constantly, for 3 minutes, until the mixture turns golden.
3. Add the Liquids
- Gradually pour in the chicken broth while whisking to ensure no lumps form.
- Add the half-and-half, salt, and black pepper, continuing to whisk until the sauce is smooth.
4. Simmer and Add Spinach
- Simmer the sauce for 5 minutes until it thickens to a light gravy consistency.
- Stir in the minced garlic and chopped spinach, allowing the spinach to wilt. Remove from heat.
Making the Ricotta Cheese Mixture
- In a large bowl, combine:
- Ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ¼ cup chopped parsley
- Stir until the mixture is smooth and well combined.
Assembling the Chicken Lasagna
1. Layer the Ingredients
- Preheat your oven to 375°F and grease a 9×13-inch casserole dish.
- Spread a thin layer of spinach cream sauce (about ½ cup) on the bottom of the dish.
2. Build the Layers
- Lay down 3 lasagna noodles.
- Spread half of the ricotta mixture evenly over the noodles.
- Add half of the shredded chicken, followed by ⅓ of the spinach cream sauce.
3. Repeat Layers
- Add another layer of 3 noodles, followed by the remaining ricotta mixture, shredded chicken, and another ⅓ of the spinach cream sauce.
4. Top It Off
- Add the final layer of noodles, spread the remaining spinach cream sauce on top, and sprinkle with the reserved 1 cup of mozzarella cheese.
Baking the Chicken Lasagna
1. Cover and Bake
- Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese.
- Cover the lasagna with foil and bake on the center rack for 45 minutes.
2. Broil for a Golden Finish
- Remove the foil and broil for 2-3 minutes, or until the cheese is golden and bubbly.
3. Rest Before Serving
- Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for easier serving.
Why This Recipe Works
1. Creamy and Rich
The spinach cream sauce elevates this lasagna with its smooth texture and vibrant flavor.
2. Perfectly Balanced
The combination of ricotta, mozzarella, and parmesan cheese ensures a rich, cheesy taste without overpowering the chicken and spinach.
3. Crowd-Pleasing
This lasagna is hearty, satisfying, and perfect for feeding a group.
Tips for the Best Chicken Lasagna
1. Use Fresh Ingredients
Fresh spinach, high-quality ricotta, and good mozzarella make all the difference.
2. Don’t Skip the Resting Step
Letting the lasagna rest after baking helps the layers stay intact when you slice it.
3. Customize to Taste
Add mushrooms, roasted red peppers, or sun-dried tomatoes to enhance the flavor.
Serving Suggestions for Chicken Lasagna
1. With Garlic Bread
A side of warm, buttery garlic bread pairs perfectly with the creamy lasagna.
2. Green Salad
Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness.
3. Light Dessert
Finish the meal with a light dessert, such as lemon sorbet or fruit salad.
Nutritional Information
| Nutrient | Per Serving (1 Slice) |
| Calories | 430 |
| Protein | 30g |
| Fat | 20g |
| Carbohydrates | 30g |
| Sodium | 720mg |
This dish is packed with protein and nutrients, making it a hearty, well-rounded meal.
FAQs About Chicken Lasagna Recipe
1. Can I make this lasagna ahead of time?
Yes! Assemble the lasagna and refrigerate it for up to 24 hours before baking.
2. Can I freeze chicken lasagna?
Absolutely. Wrap the assembled, unbaked lasagna tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
3. Can I use pre-cooked noodles?
Yes, no-boil lasagna noodles work well in this recipe. Adjust the baking time slightly as needed.
4. What’s the best chicken to use?
Rotisserie chicken is convenient, but you can also cook and shred chicken breasts for this recipe.
5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
6. Can I make it gluten-free?
Yes! Use gluten-free lasagna noodles and substitute gluten-free flour in the spinach cream sauce.
Final Thoughts: Why You’ll Love This Chicken Lasagna Recipe
This Chicken Lasagna Recipe is a delightful twist on a classic dish, combining creamy sauces, tender chicken, and layers of cheesy goodness. It’s perfect for family dinners, special occasions, or meal prepping for the week.
So preheat your oven, gather your ingredients, and enjoy creating a comforting meal that will have everyone coming back for seconds!
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Chicken Lasagna Recipe: A Creamy, Comforting Family Favorite
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
Description
Swap traditional pasta with tender zucchini slices in this delicious and healthy twist on a classic lasagna. Packed with savory meat sauce, creamy ricotta, and melty cheese, this Zucchini Lasagna is a low-carb, gluten-free dish perfect for any occasion.
Ingredients
For the Zucchini Layers:
- 2 ½–3 pounds zucchini (16–18 slices, ⅓-inch thick)
- Olive oil (or spray)
- Salt and pepper (to taste)
For the Meat Sauce:
- 2 teaspoons olive oil
- 1 onion, diced
- 4–6 garlic cloves, minced
- 1 ½ pounds ground meat (lamb, beef, turkey, or vegan substitute)
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- ¼ teaspoon fennel seeds (optional)
- Pinch of chili flakes (optional)
- Salt and pepper (to taste)
For the Ricotta Mixture:
- 15–16 ounces whole milk ricotta cheese
- 1 egg
- ⅛ teaspoon nutmeg
- 2 ounces Pecorino Romano cheese, grated
Instructions
Prepare the Zucchini:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the zucchini into ⅓-inch-thick slices for even cooking.
- Arrange the slices on the baking sheet, spray or brush with olive oil, and season with salt and pepper.
- Roast for about 20 minutes, or until fork-tender. Let cool before assembling.
Make the Meat Sauce:
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat.
- Add the diced onion, minced garlic, and optional fennel seeds, cooking for 2 minutes until fragrant.
- Add the ground meat (or vegan substitute) and cook for 8–10 minutes, breaking it apart until browned. Drain excess fat if necessary.
- Stir in marinara sauce, oregano, chili flakes (if using), salt, and pepper. Simmer on low heat, stirring occasionally, until heated through.
Prepare the Ricotta Mixture:
- In a medium bowl, combine ricotta cheese, the egg, nutmeg, and half of the grated Pecorino Romano cheese.
- Stir until smooth and evenly combined.
Assemble the Lasagna:
- Grease a 9×13-inch baking dish with olive oil.
- Spread ½ cup of marinara sauce across the bottom of the dish.
- Layer the zucchini slices, slightly overlapping, saving the best slices for the top layer.
- Add half of the meat sauce over the zucchini, followed by half of the ricotta mixture.
- Sprinkle with ¼ cup grated Pecorino Romano cheese.
- Repeat the layers with the remaining zucchini, meat sauce, and ricotta mixture.
- Finish with a top layer of zucchini, spreading the remaining marinara sauce evenly. Sprinkle with the remaining Pecorino Romano cheese.
Bake the Lasagna:
- Cover the baking dish loosely with foil and bake at 425°F for 20 minutes.
- Remove the foil and bake for an additional 5–10 minutes, or until the top is golden and bubbling.
- Let the lasagna rest for at least 15 minutes to set before slicing and serving.
Notes
- Avoid Wateriness: Pre-roasting the zucchini and allowing the lasagna to rest after baking are key to preventing a watery dish.
- Vegetarian Option: Replace the meat with sautéed mushrooms, spinach, or lentils.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
