Creamy Chicken Lasagna
Rich, comforting, and the perfect way to give those leftovers a second life.
Serves: 4
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients:
For the sauce:
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 3 cups milk
- 1 cup chicken stock
- 1 cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
For the filling:
- 3 cups shredded rotisserie chicken
- 1 ½ cups ricotta or cottage cheese
- 1 large egg
- 2 cups shredded mozzarella
- 1 cup baby spinach (optional)
- 8 lasagna sheets
For the topping:
- ½ cup mozzarella or Parmesan for topping
- Chopped parsley for garnish
How To Make Creamy Chicken Lasagna
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in milk and chicken broth until smooth.
- Simmer until thickened (about 5–7 minutes).
- Stir in Parmesan, garlic powder, onion powder, salt, and pepper.
- Remove from heat.
- In a bowl, combine ricotta, egg, 1 cup mozzarella, and a pinch of salt and pepper.
- Stir in shredded chicken and spinach (if using).
- Spread a thin layer of the sauce over the bottom of a greased baking dish.
- Add a layer of lasagna sheets, then half the chicken-ricotta mixture, and a drizzle of sauce.
- Repeat layers, finishing with lasagna sheets, remaining sauce, and a sprinkle of mozzarella or Parmesan on top.
- Cover with foil and bake at 190°C for 25 minutes.
- Remove foil and bake another 10–15 minutes until golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing — this helps it hold its shape.