Easy Chicken Lasagna with Creamy White Sauce
ID: a8805517...
This white sauce chicken lasagna is the ultimate comfort food, featuring layers of tender shredded chicken, lasagna noodles, a rich ricotta cheese blend, and a silky spinach cream sauce. Using rotisserie chicken makes it incredibly easy and quick to prepare for family dinners.
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🍳 Cooking Flow
Cook lasagna noodles al dente and place them in cold water to prevent sticking. → Sauté onions, make a roux, then whisk in broth and half-and-half to create a white sauce before folding in spinach and garlic. → Mix the ricotta, egg, parsley, parmesan, and 2 cups of mozzarella cheese to make the cheese filling. → Assemble the lasagna in a 9x13 dish by layering spinach sauce, noodles, ricotta mixture, shredded chicken, and spinach sauce (repeat twice, ending with noodles, spinach sauce, and 1 cup of mozzarella). → Cover with foil supported by toothpicks, bake at 375°F for 45 minutes, broil uncovered for 2-3 minutes, and let rest for 30 minutes before serving.
Cooking Steps
Brief Cooking Order
Cook lasagna noodles al dente and place them in cold water to prevent sticking. → Sauté onions, make a roux, then whisk in broth and half-and-half to create a white sauce before folding in spinach and garlic. → Mix the ricotta, egg, parsley, parmesan, and 2 cups of mozzarella cheese to make the cheese filling. → Assemble the lasagna in a 9x13 dish by layering spinach sauce, noodles, ricotta mixture, shredded chicken, and spinach sauce (repeat twice, ending with noodles, spinach sauce, and 1 cup of mozzarella). → Cover with foil supported by toothpicks, bake at 375°F for 45 minutes, broil uncovered for 2-3 minutes, and let rest for 30 minutes before serving.
Introduction
This white sauce chicken lasagna is the ultimate comfort food, featuring layers of tender shredded chicken, lasagna noodles, a rich ricotta cheese blend, and a silky spinach cream sauce. Using rotisserie chicken makes it incredibly easy and quick to prepare for family dinners.
Step 1
Shred 4 cups of cooked rotisserie chicken into bite-sized pieces and set aside.
Step 2
Coarsely chop 5 oz of fresh baby spinach leaves.
Step 3
Finely chop 1 medium onion and mince 3 garlic cloves.
Step 4
Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain, then immediately submerge them in cold water within the pot to stop the cooking and prevent sticking.
Step 5
Heat 1 Tbsp of olive oil in a pot over medium heat. Sauté the chopped onion for 3-4 minutes until softened.
Ingredients List
Important Notes
Keeping the cooked lasagna noodles in cold water is a game-changing tip to stop them from overcooking and sticking together.
You can easily substitute the rotisserie chicken with 2 lbs of cooked, shredded chicken breasts or even drained canned chicken.
Using toothpicks on top of the cheese creates a tent with the foil, preventing the precious cheese layer from sticking to the foil during baking.
Resting the lasagna for 30 minutes after baking is crucial. It keeps you from burning your mouth and lets the sauces set so you can cut clean, beautiful slices.
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