Chicken Lasagna

4.94 from 58 votes

Creamy chicken lasagna is a tasty twist on a classic. With homemade white sauce, spinach, and chicken, it's always a hit!

Prep Time30

Cook Time50

Rest10

Total Time1 30

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

Sauce

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

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 the oven to 350°F. Cook the lasagna noodles according to the package directions, then drain and let cool.
To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook for 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
To make the filling, mix the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
To assemble, spoon about ¾ cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon ¾ cup of sauce over the cheese. Repeat the layers. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
Bake for 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool for 10-15 minutes before serving.

Video

Notes

Recipe Tips.

To avoid runny lasagna be sure to simmer the sauce until it thickens, cook the lasagna to al dente, thaw and drain the spinach, and bake uncovered.
This freezes well so we often make a double batch; one to serve for dinner and one to freeze and bake later.
Make Shredded Chicken or shred a rotisserie chicken to use in the recipe.
Assemble the recipe in a crock pot and cook it on the warm setting for 2-3 hours.

Freezer meal. Assemble as instructed in a freezer-safe dish, but don't bake. Allow the warmer ingredients to cool off a bit before wrapping the pan tightly with plastic wrap and again aluminum foil. Label and freeze for 3-4 months. Thaw overnight in the fridge and bake at 350°F for 60-65 minutes.

Store leftovers covered with foil or in an airtight container(s) in the fridge for 3-5 days or in the freezer for up to 4 months. Thaw if needed and reheat in the microwave for 1-2 minutes. Large amounts can be reheated in the oven.

Nutrition