Chicken Lasagna Recipe

Make a delicious homemade chicken lasagna with a creamy spinach sauce and rich ricotta cheese. This easy chicken lasagna recipe is perfect for family dinners, meal prep, or special occasions. Packed with tender chicken, layers of cheesy goodness, and a flavorful white sauce, this dish is a great alternative to traditional beef lasagna. Get tips on how to prepare, store, and customize your lasagna for the best results.

Ingredients

Lasagna

• 9 lasagna noodles, cooked al dente
• 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)

Spinach Cream Sauce

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half (or equal parts heavy cream and milk)
• 5 oz fresh spinach, coarsely chopped
• 2 tsp sea salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced

Ricotta Cheese Sauce

• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup parsley, chopped
• 1/4 cup Parmesan cheese
• 3 cups mozzarella cheese (12 oz by weight), divided (reserve 1 cup for topping)

Instructions

Prepare the Noodles & Chicken

1. Preheat oven to 375˚F.
2. Cook lasagna noodles in salted water until al dente, according to package instructions.
3. Drain and rinse with cold water to prevent sticking.
4. Shred 4 cups of chicken and set aside.

Make the Spinach Cream Sauce

1. Heat a large pot over medium heat. Add olive oil and sauté onions for 3-4 minutes until softened.
2. Stir in butter and whisk in flour. Continue whisking for 3 minutes until golden.
3. Gradually add chicken broth, half and half, salt, and black pepper, whisking continuously until smooth.
4. Simmer for 5 minutes until thickened.
5. Stir in minced garlic and chopped spinach, then remove from heat.

Prepare the Ricotta Cheese Mixture

1. In a large bowl, combine ricotta, egg, 2 cups mozzarella cheese, Parmesan cheese, and parsley. Mix well.

Assemble the Lasagna

1. Spread a small amount of the spinach cream sauce on the bottom of a 9×13-inch baking dish.
2. Layer 3 lasagna noodles, followed by half of the ricotta mixture, half of the shredded chicken, and 1/3 of the spinach sauce.
3. Repeat the layers: 3 noodles, remaining ricotta mixture, remaining chicken, and another 1/3 of the spinach sauce.
4. Finish with the last 3 noodles, the remaining spinach sauce, and the reserved 1 cup of mozzarella cheese.

Bake the Lasagna

1. Cover with foil, using toothpicks to prevent it from touching the cheese.
2. Bake for 45 minutes.
3. Remove foil and broil for 2-3 minutes until the cheese is golden brown.
4. Let the lasagna rest for at least 10 minutes before slicing and serving.

Tips

• Use fresh spinach for better texture, but frozen spinach (thawed and drained) works as well.
• Let the lasagna rest before slicing to ensure clean, even portions.
• Use rotisserie chicken for convenience and added flavor.

Variations and Substitutions

• Swap chicken for turkey for a different twist.
• Substitute ricotta with cottage cheese for a lighter option.
• Add mushrooms or bell peppers for extra veggies.
• Use gluten-free noodles for a gluten-free version.

FAQs

Can I make this lasagna ahead of time?
Yes! Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.

Can I freeze chicken lasagna?
Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days.

Serving Suggestions

• Serve with a side salad and garlic bread for a complete meal.
• Pair with a light white wine like Pinot Grigio.

Why You’ll Love This Recipe

• Creamy, cheesy, and full of flavor.
• A great way to use up leftover chicken.
• Easy to make ahead for busy nights.
• Perfect for family dinners or special occasions.

Chicken Lasagna Recipe

Servings

12

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• Lasagna

• 9 lasagna noodles, cooked al dente

• 4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)

• Spinach Cream Sauce

• 1 Tbsp olive oil

• 1 medium onion, finely chopped

• 4 Tbsp unsalted butter

• 1/3 cup all-purpose flour

• 2 1/2 cups chicken broth

• 1 1/2 cups half and half (or equal parts heavy cream and milk)

• 5 oz fresh spinach, coarsely chopped

• 2 tsp sea salt

• 1/2 tsp black pepper

• 3 garlic cloves, minced

• Ricotta Cheese Sauce

• 15 oz ricotta cheese

• 1 large egg

• 1/4 cup parsley, chopped

• 1/4 cup Parmesan cheese

• 3 cups mozzarella cheese (12 oz by weight), divided (reserve 1 cup for topping)

Directions

• Prepare the Noodles & Chicken
• Preheat oven to 375˚F.
• Cook lasagna noodles in salted water until al dente, according to package instructions.
• Drain and rinse with cold water to prevent sticking.
• Shred 4 cups of chicken and set aside.
• Make the Spinach Cream Sauce
• Heat a large pot over medium heat. Add olive oil and sauté onions for 3-4 minutes until softened.
• Stir in butter and whisk in flour. Continue whisking for 3 minutes until golden.
• Gradually add chicken broth, half and half, salt, and black pepper, whisking continuously until smooth.
• Simmer for 5 minutes until thickened.
• Stir in minced garlic and chopped spinach, then remove from heat.
• Prepare the Ricotta Cheese Mixture
• In a large bowl, combine ricotta, egg, 2 cups mozzarella cheese, Parmesan cheese, and parsley. Mix well.
• Assemble the Lasagna
• Spread a small amount of the spinach cream sauce on the bottom of a 9×13-inch baking dish.
• Layer 3 lasagna noodles, followed by half of the ricotta mixture, half of the shredded chicken, and 1/3 of the spinach sauce.
• Repeat the layers: 3 noodles, remaining ricotta mixture, remaining chicken, and another 1/3 of the spinach sauce.
• Finish with the last 3 noodles, the remaining spinach sauce, and the reserved 1 cup of mozzarella cheese.
• Bake the Lasagna
• Cover with foil, using toothpicks to prevent it from touching the cheese.
• Bake for 45 minutes.
• Remove foil and broil for 2-3 minutes until the cheese is golden brown.
• Let the lasagna rest for at least 10 minutes before slicing and serving.