Description
A comforting and creamy chicken lasagna packed with flavor and nutrition.
Ingredients
Scale
- 12 pieces Lasagna Noodles
- 3 cups Shredded Cooked Chicken
- 6 cups Fresh Spinach
- 4 tablespoons Butter
- 4 cloves Garlic
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
- 2 cups Ricotta or Cottage Cheese
- 3 cups Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1/4 cup Chopped Parsley
Instructions
- Melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, then whisk in flour to create a roux. Gradually pour in milk and chicken broth, followed by heavy cream. Season with salt, pepper, and optional nutmeg. Simmer until thickened, about 5–7 minutes.
- In a large mixing bowl, combine shredded cooked chicken and fresh spinach. Add a few tablespoons of the creamy sauce to this mixture, stirring gently until everything is well-coated and flavorful.
- Grease a 9×13 inch baking dish. Spread a thin layer of sauce on the bottom, then lay down three lasagna noodles. Top with half of the chicken and spinach mixture, dollops of ricotta or cottage cheese, a layer of mozzarella, and more sauce. Repeat these layers, finishing with a final layer of noodles, sauce, and a generous sprinkle of grated Parmesan cheese.
- Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
- Allow the lasagna to rest for about 10 minutes before slicing. If desired, garnish each serving with freshly chopped parsley for a vibrant touch.
Notes
- Consider whole-wheat noodles for a healthier twist.
- Rotisserie chicken cuts down on prep time.
- If using frozen spinach, drain well.
- Swap butter with olive oil for a lighter touch.
- Fresh garlic is ideal for robust flavor.
- Cornstarch works as a gluten-free alternative to flour.
- Opt for whole or plant-based milk to suit preference.
- Vegetable broth can be used for a vegetarian option.
- Half-and-half can be used for a lighter creaminess in place of heavy cream.
- Optional nutmeg adds warmth and earthiness.
- Cream cheese is a suitable substitute for ricotta or cottage cheese.
- Try provolone cheese for a unique twist instead of mozzarella.
- Nutritional yeast can be a vegan option instead of grated Parmesan.
- Chopped parsley is optional for garnish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg