Chicken Lasagna Recipe

Creamy Chicken Lasagna

This recipe combines tender chicken, creamy ricotta, and a touch of spinach for a delicious and comforting chicken lasagna.

Ingredients:

• For the Chicken:
  • 2 boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Bechamel Sauce (White Sauce):
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Assembly:
  • 9 lasagna noodles, cooked al dente
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped fresh spinach
  • 1 (28-ounce) jar marinara sauce
  • 2 cups shredded mozzarella cheese

Cooking Guide:

1. Cook the Chicken:
   • In a large pot, combine chicken broth, bay leaves, thyme, salt, and pepper. Bring to a simmer. Add chicken breasts and cook for 15-20 minutes, or until cooked through. Remove chicken from the pot and shred with two forks. Set aside.
2. Make the Bechamel Sauce:
   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, nutmeg, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until thickened, whisking constantly.
3. Assemble the Lasagna:
   • Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
   • Spread a thin layer of marinara sauce on the bottom of the dish.
   • Layer with 3 lasagna noodles, followed by 1/3 of the ricotta cheese, 1/3 of the shredded chicken, 1/3 of the bechamel sauce, and 1/3 of the chopped spinach.
   • Repeat layers two more times, ending with a layer of marinara sauce and mozzarella cheese.
4. Bake:
   • Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until golden brown and bubbly.
5. Serve:
   • Let lasagna cool for 10 minutes before serving. Enjoy!

Tips:

• For a richer flavor, use leftover rotisserie chicken instead of boiling your own.
• Don’t like spinach? You can omit it or substitute with another green vegetable like chopped kale or broccoli.
• If your marinara sauce is a bit too chunky, you can blend it smooth before using.
• For a cheesy crust, sprinkle some extra mozzarella cheese on top of the lasagna before baking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.