Creamy Chicken Lasagna Recipe
This creamy chicken lasagna is a hearty and comforting dish that’s perfect for a weeknight dinner or a special occasion. The rich cream sauce, tender chicken, and layers of cheesy goodness make it a crowd-pleaser.
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Ingredients:
Cream Sauce:
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| Ingredient | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| All-purpose flour | ¼ cup |
| Low-sodium chicken broth | 2 ½ cups |
| Heavy cream | 1 cup |
| Fresh baby spinach | 5 ounces |
Lasagna:
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| Ingredient | Quantity |
|---|---|
| Lasagna noodles, uncooked | 12 |
| Ricotta cheese | 15 ounces |
| Large egg | 1 |
| Grated Parmesan cheese | ½ cup |
| Mozzarella cheese | 3 cups (reserve 1 cup) |
| Italian seasoning | 1 teaspoon |
| Cooked diced chicken | 2 ½ cups |
| Fresh parsley, chopped (for garnish) |
Instructions:
-
Prepare the Cream Sauce:
- Melt butter in a large saucepan over medium heat.
- Add onion and garlic, cook until softened.
- Stir in flour, cook for 2 minutes.
- Gradually whisk in broth and heavy cream, simmer until thickened.
- Stir in spinach, remove from heat.
-
Cook Lasagna Noodles:
- Cook noodles according to package directions, drain.
-
Prepare Ricotta Mixture:
- Combine ricotta, egg, Parmesan, and Italian seasoning.
-
Assemble Lasagna:
- Spread cream sauce in a 9×13 inch baking dish.
- Layer 4 noodles, half the ricotta, half the chicken, and a third of the mozzarella.
- Repeat layers.
- Top with remaining noodles, cream sauce, and mozzarella.
-
Bake Lasagna:
- Cover and bake at 375°F (190°C) for 25 minutes.
- Uncover and bake for 20-25 more minutes, or until bubbly and golden.
-
Serve:
- Let cool slightly, garnish with parsley.
- Slice and enjoy!
