Introduction:
Hey, everybody! Today, I'm gonna show you how to make a creamy, white sauce chicken lasagna. It is so decadent, super cheesy, and incredibly good. To make it easy, we are using a rotisserie chicken. Let's get started!
Ingredients:
Chicken and Spinach:
4 cups shredded cooked chicken (from a rotisserie chicken or 2 pounds of cooked chicken breast)
5 ounces baby spinach leaves
1 large onion, chopped (white, yellow, or sweet)
3 garlic cloves, minced
Lasagna Noodles:
9 lasagna noodles
Spinach Bechamel Sauce:
1 tablespoon olive oil
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 and 1/2 cups chicken broth
1 and1/2 cups half and half (or equal parts heavy cream and milk)
2 teaspoons sea salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Ricotta Cheese Mixture:
15 ounces ricotta cheese
2 cups shredded mozzarella cheese (reserve 1 cup for topping)
1/4 cup grated Parmesan cheese
1 large egg
1/4 cup chopped fresh parsley
Instructions:
Preheat the Oven:
Set your oven to 375°F (190°C).
Shred the Chicken:
Shred the rotisserie chicken into small, bite-sized pieces. Set aside.
Cook the Lasagna Noodles:
Bring a large pot of well-salted water to a boil and cook the noodles until al dente according to the package instructions.
Drain the noodles and add cold water to the pot to prevent sticking.
Prepare the Spinach Bechamel Sauce:
Place a large pot or Dutch oven over medium heat and add the olive oil.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the butter and stir until melted.
Stir in the flour and cook for about 3 minutes until lightly golden.
Gradually add the chicken broth and half and half, stirring constantly.
Season with salt and pepper. Bring to a simmer and cook until thickened to a light gravy consistency.
Stir in the minced garlic and spinach. Remove from heat as soon as the spinach is wilted. Adjust salt to taste if needed.
Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and chopped parsley. Mix well.
Assemble the Lasagna:
Spread a layer of the spinach sauce over the bottom of a 9x13-inch baking dish.
Add three lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Top with half of the shredded chicken.
Pour one-third of the spinach sauce over the chicken.
Repeat the layers: three noodles, remaining ricotta mixture, remaining chicken, one-third of the spinach sauce.
Add the last three lasagna noodles and pour the remaining spinach sauce over the top.
Sprinkle the reserved 1 cup of mozzarella cheese over the top.
Bake the Lasagna:
Cover the lasagna with foil. To prevent the cheese from sticking to the foil, insert 10-12 toothpicks into the lasagna.
Bake at 375°F for 45 minutes. Remove the foil and broil on high for 2-3 minutes to brown the cheese.
Serve:
Let the lasagna rest for about 30 minutes before serving to allow the sauce to set.
Garnish with fresh parsley for a pop of color and flavor.
Conclusion:
This creamy white sauce chicken lasagna is the ultimate pasta casserole. It's rich, cheesy, and packed with tender chicken and fresh spinach. Perfect for family dinners, it reheats wonderfully and can be made ahead of time. Give it a try, and I guarantee it will become your new favorite lasagna. Thanks for watching! Be sure to comment and check out the rest of my channel for more delicious recipes. See you next time!
Created by : Natashas Kitchen
Introduction:
Hey, everybody! Today, I'm gonna show you how to make a creamy, white sauce chicken lasagna. It is so decadent, super cheesy, and incredibly good. To make it easy, we are using a rotisserie chicken. Let's get started!
Ingredients:
Chicken and Spinach:
4 cups shredded cooked chicken (from a rotisserie chicken or 2 pounds of cooked chicken breast)
5 ounces baby spinach leaves
1 large onion, chopped (white, yellow, or sweet)
3 garlic cloves, minced
Lasagna Noodles:
9 lasagna noodles
Spinach Bechamel Sauce:
1 tablespoon olive oil
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 and 1/2 cups chicken broth
1 and1/2 cups half and half (or equal parts heavy cream and milk)
2 teaspoons sea salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Ricotta Cheese Mixture:
15 ounces ricotta cheese
2 cups shredded mozzarella cheese (reserve 1 cup for topping)
1/4 cup grated Parmesan cheese
1 large egg
1/4 cup chopped fresh parsley
Instructions:
Preheat the Oven:
Set your oven to 375°F (190°C).
Shred the Chicken:
Shred the rotisserie chicken into small, bite-sized pieces. Set aside.
Cook the Lasagna Noodles:
Bring a large pot of well-salted water to a boil and cook the noodles until al dente according to the package instructions.
Drain the noodles and add cold water to the pot to prevent sticking.
Prepare the Spinach Bechamel Sauce:
Place a large pot or Dutch oven over medium heat and add the olive oil.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the butter and stir until melted.
Stir in the flour and cook for about 3 minutes until lightly golden.
Gradually add the chicken broth and half and half, stirring constantly.
Season with salt and pepper. Bring to a simmer and cook until thickened to a light gravy consistency.
Stir in the minced garlic and spinach. Remove from heat as soon as the spinach is wilted. Adjust salt to taste if needed.
Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, and chopped parsley. Mix well.
Assemble the Lasagna:
Spread a layer of the spinach sauce over the bottom of a 9x13-inch baking dish.
Add three lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Top with half of the shredded chicken.
Pour one-third of the spinach sauce over the chicken.
Repeat the layers: three noodles, remaining ricotta mixture, remaining chicken, one-third of the spinach sauce.
Add the last three lasagna noodles and pour the remaining spinach sauce over the top.
Sprinkle the reserved 1 cup of mozzarella cheese over the top.
Bake the Lasagna:
Cover the lasagna with foil. To prevent the cheese from sticking to the foil, insert 10-12 toothpicks into the lasagna.
Bake at 375°F for 45 minutes. Remove the foil and broil on high for 2-3 minutes to brown the cheese.
Serve:
Let the lasagna rest for about 30 minutes before serving to allow the sauce to set.
Garnish with fresh parsley for a pop of color and flavor.
Conclusion:
This creamy white sauce chicken lasagna is the ultimate pasta casserole. It's rich, cheesy, and packed with tender chicken and fresh spinach. Perfect for family dinners, it reheats wonderfully and can be made ahead of time. Give it a try, and I guarantee it will become your new favorite lasagna. Thanks for watching! Be sure to comment and check out the rest of my channel for more delicious recipes. See you next time!
Created by : Natashas Kitchen
