Delicious Chicken Lasagna with Spinach and Creamy Ricotta Sauce

This Chicken Lasagna with Spinach and Creamy Ricotta Sauce is a comforting, family-friendly dish that is customizable and perfect for special occasions.

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Prep Time 30

Cook Time 45

Resting Time 10

Total Time 1 25

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna

12 oz Lasagna noodles Consider gluten-free noodles for a gluten-free option.
2 cups Cooked chicken Shredded; can use rotisserie or breast.
6 cups Fresh spinach Kale or Swiss chard make great substitutes.

For the Sauce

2 Tbsp Olive oil Can swap with vegetable oil if needed.
1 Onion Chopped; shallots provide a milder taste.
2 Tbsp Butter Margarine works as a substitute.
3 Tbsp All-purpose flour Gluten-free flour is an excellent alternative.
2 cups Chicken broth Vegetable broth is perfect for a lighter touch.
1 cup Half and half Milk will lighten it up.
3 cloves Minced garlic Garlic powder can be a handy alternative.

For the Cheese Mixture

15 oz Ricotta cheese Cottage cheese can be used as a substitute.
1 Egg You can omit it for a dairy-free option.
2 cups Shredded mozzarella cheese Opt for lactose-free versions if needed.
1/2 cup Grated Parmesan cheese Try nutritional yeast for a vegan option.
1/4 cup Fresh parsley Dried parsley or basil can be used instead.

Seasoning

to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

Equipment

Large Pot
Large Skillet
mixing bowl
baking dish

Method

Preparation Steps

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and run under cold water.
Shred the cooked chicken and season with salt and pepper.
Sauté the chopped onion in olive oil for about 4-5 minutes until it becomes translucent, then add butter until melted. Gradually whisk in flour for about 2-3 minutes until golden.
Whisk in chicken broth and half and half into the roux, stirring for 5-7 minutes until thick. Add minced garlic and spinach, cooking until wilted.
In a bowl, combine ricotta, egg, mozzarella, Parmesan, and parsley. Stir until creamy.
In a baking dish, layer creamy sauce, noodles, ricotta mixture, shredded chicken, and more sauce. Repeat layers, finishing with noodles, sauce, and mozzarella.
Cover with foil and bake for 45 minutes until bubbly. Remove foil and broil for 2-3 minutes until golden.
Let the lasagna rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Cook noodles al dente and layer strategically to avoid sogginess. Experiment with ingredients for variety.

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