Description
This Chicken Lasagna Recipe is a rich and comforting dish featuring layers of tender lasagna noodles, creamy ricotta-spinach and chicken filling, provolone cheese, and a savory homemade white sauce. Perfectly baked to golden bubbly perfection, it serves a crowd and makes a wonderful meal for family gatherings or a cozy dinner.
Ingredients
Sauce Ingredients
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup parmesan cheese
- 2 teaspoons dried parsley
Lasagna and Filling Ingredients
- 1 package lasagna noodles
- 32 ounces ricotta cheese
- ¼ cup grated parmesan cheese
- 2 eggs
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 8 ounces frozen spinach, thawed and drained
- 3 cups shredded cooked chicken
- 18 slices provolone cheese
Instructions
- Preheat and Cook Noodles: Preheat your oven to 350°F. Cook the lasagna noodles following the package instructions until al dente. Drain and set aside to cool.
- Make the Sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 3-4 minutes, stirring constantly, until the mixture is golden brown and bubbling. Gradually add the milk and chicken broth, whisking constantly to avoid lumps. Bring the sauce to a simmer and cook until it thickens. Remove from heat and stir in salt, pepper, garlic powder, parmesan, and dried parsley to enhance the flavor.
- Prepare the Filling: In a large bowl, combine ricotta cheese, grated parmesan, eggs, salt, pepper, and garlic powder. Mix thoroughly. Fold in the thawed and drained spinach along with the shredded cooked chicken, ensuring an even distribution throughout the filling.
- Assemble the Lasagna: Spoon approximately ¾ cup of the prepared sauce into the bottom of a 9 x 13 inch baking dish. Layer three lasagna noodles over the sauce to cover the bottom. Spread half of the chicken and spinach filling evenly over the noodles. Arrange six slices of provolone cheese on top of the filling. Spoon another ¾ cup of sauce over the cheese. Repeat the layering: noodles, remaining filling, provolone slices, and sauce. Finally, top with three more noodles, the remaining sauce, and the remaining provolone slices.
- Bake: Bake the assembled lasagna in the preheated oven for 40-50 minutes, or until the sauce bubbles vigorously and the cheese is melted and golden brown on top. After baking, allow the lasagna to cool for 10-15 minutes before slicing and serving to ensure it sets properly.
Notes
- Ensure the spinach is thoroughly thawed and well-drained to avoid excess moisture in the lasagna.
- Using cooked shredded chicken saves time; rotisserie chicken works well.
- Letting the lasagna rest after baking helps in cleaner slicing and better flavor melding.
- You can prepare the sauce and filling ahead of time to streamline assembly on the day of baking.
- If preferred, substitute provolone with mozzarella for a different cheese texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
