This is a staple in our house! My kids loved it and devoured leftovers the next morning!
This Creamy Chicken Lasagna is a comforting dish layered with tender, seasoned shredded chicken, a creamy ricotta and herb blend, and plenty of mozzarella, finished with a smooth béchamel or Alfredo sauce.
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Creamy Chicken Lasagna
Ingredients:
| Ingredient | Quantity |
| Lasagna noodles, cooked al dente | 9 |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic cloves, minced | 2 |
| Chicken breast, cooked and shredded | 1 1/2 pounds |
| Ricotta cheese | 2 1/2 cups |
| Grated Parmesan cheese (divided) | 1 cup |
| Large egg | 1 |
| Mozzarella cheese, shredded (divided) | 3 cups |
| Fresh basil leaves, chopped | 1/4 cup |
| Fresh parsley leaves, chopped | 1/4 cup |
| Salt and pepper | To taste |
| Béchamel sauce or Alfredo sauce (optional) | 3 cups |
| Nutmeg (optional) | 1 teaspoon |
How To Make Creamy Chicken Lasagna:
- Step 1: Preheat the Oven and Prep: Preheat your oven to 1375∘F(190∘C) and lightly grease a 9×13 inch baking dish.2
- Step 2: Sauté Onion and Garlic: In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
- Step 3: Prepare the Chicken: Add the 1 1/2 pounds of pre-cooked shredded chicken to the skillet, mixing it with the onions and garlic. Warm through, then set the mixture aside.
- Step 4: Combine Ricotta Mixture: In a medium bowl, combine the 2 1/2 cups ricotta cheese, 1/2 cup of Parmesan cheese, the large egg, 1/4 cup fresh basil, and 1/4 cup fresh parsley. Season with salt and pepper, mixing well.
- Step 5: Layering Begins (First Layer):
- Spread a thin layer of béchamel or Alfredo sauce (if using) over the bottom of the prepared baking dish.
- Lay 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Top with half of the chicken mixture.
- Sprinkle with 1 cup of mozzarella and a third of the remaining béchamel sauce.
- Step 6: Repeat Layers (Second Layer):
- Lay 3 more noodles over the sauce.
- Spread the remaining half of the ricotta mixture over the noodles.
- Top with the remaining half of the chicken mixture.
- Sprinkle with 1 cup of mozzarella and another third of the remaining béchamel sauce.
- Step 7: Final Touch (Top Layer):
- Top the second layer of béchamel sauce with the final 3 noodles.
- Spread the last third of the béchamel sauce over the top.
- Sprinkle with the remaining 1 cup of mozzarella and the remaining 1/2 cup of Parmesan.
- If using, sprinkle 1 teaspoon of nutmeg over the top.
- Step 8: Bake to Perfection: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden.
- Step 9: Let It Set: Allow the lasagna to stand for 10 minutes before cutting to let the layers set.
