Creamy Chicken Lasagna: A Comforting & Flavorful Delight

Name: Creamy Chicken Lasagna: A Comforting & Flavorful Delight
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (15-ounce) container ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 egg, lightly beaten; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 3 cups milk, warmed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 1 1/2 cups shredded mozzarella cheese; 9-12 lasagna noodles, cooked according to package directions; Additional shredded mozzarella cheese for topping (optional)

9 steps

Prep:25minCook:45min

This creamy chicken lasagna recipe transforms the classic Italian dish into a comforting and satisfying meal. Layers of tender shredded chicken, a luscious ricotta cheese mixture, vibrant spinach, and a smooth, cheesy béchamel sauce are nestled between tender lasagna noodles and baked until bubbly and golden brown. Perfect for a family dinner or potluck, this lasagna is sure to be a crowd-pleaser.

Updated at: Mon, 14 Apr 2025 18:17:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories473.2 kcal (24%)

Total Fat25.1 g (36%)

Carbs30 g (12%)

Sugars5.6 g (6%)

Protein32.5 g (65%)

Sodium691.8 mg (35%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-8 minutes per side, or until cooked through. Let cool slightly, then shred with two forks.

Step 2

Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, and squeezed spinach. Mix well.

Step 3

Make the Béchamel Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until thickened. Remove from heat and stir in salt, pepper, nutmeg (if using), and mozzarella cheese until melted and smooth.

Step 4

Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a 9x13 inch baking dish.

Step 5

Arrange a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken and a layer of béchamel sauce.

Step 6

Add another layer of lasagna noodles, the remaining ricotta mixture, the remaining chicken, and another layer of béchamel sauce.

Step 7

Top with the final layer of lasagna noodles and the remaining béchamel sauce. Sprinkle with additional mozzarella cheese, if desired.

Step 8

Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.

Step 9

Rest: Let the lasagna stand for 10-15 minutes before slicing and serving.