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Chicken Lasagna Recipe
Nancy

Chicken Lasagna Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Calories: 450
Ingredients Method

Ingredients
  

  • 2 cups shredded cooked chicken – Use rotisserie chicken for added flavor and convenience.
  • 1 cup ricotta cheese – Gives the lasagna a creamy texture; full-fat is best for richness.
  • 2 cups mozzarella cheese shredded – Freshly shredded melts better than pre-packaged.
  • 1 cup Parmesan cheese grated – Adds sharp, salty flavor to balance the creaminess.
  • 2 tbsp fresh parsley chopped – Brightens the flavors and adds color.
  • 1 tsp garlic powder – Enhances the savory notes.
  • Salt & pepper to taste – Adjust based on your preference.
  • For the White Sauce:
  • 2 tbsp butter – Creates the base of the roux for the sauce.
  • 2 tbsp all-purpose flour – Helps thicken the sauce.
  • 2 cups milk – Whole milk works best for a richer sauce.
  • 1 tsp garlic powder – Adds depth of flavor.
  • ½ cup Parmesan cheese – Melts into the sauce for creamy texture.
  • Salt & pepper to taste – Season to taste once sauce is thickened.
  • For Assembling:
  • 12 lasagna noodles cooked – Cook al dente and lay flat to prevent sticking.
  • 2 cups marinara sauce optional – For added flavor between layers.
  • Fresh parsley – For garnish before serving.

Method
 

  1. In a large bowl, combine the shredded chicken with ricotta cheese, 1 cup of mozzarella, ½ cup of Parmesan, chopped parsley, garlic powder, salt, and pepper. Stir until everything is evenly mixed. The ricotta adds creaminess while the mozzarella brings the melt. Set the mixture aside while you prepare the sauce.
  2. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute or two to eliminate the raw flour taste. Gradually whisk in the milk, stirring constantly to avoid lumps. Let it simmer until thickened. Stir in garlic powder, Parmesan, salt, and pepper, and turn off the heat.
  3. Preheat your oven to 375°F (190°C). In a greased 9x13 inch baking dish, start by spreading a thin layer of the white sauce. Place lasagna noodles over the sauce, then spoon on some of the chicken filling. Drizzle more white sauce (and marinara if using). Repeat these layers until all ingredients are used, finishing with noodles and white sauce on top.
  4. Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. This cheese topping creates a beautiful golden crust. Cover loosely with foil and bake for 25–30 minutes or until bubbly and the top is golden brown. Remove foil for the last 10 minutes if you want more browning.
  5. Let the lasagna cool for about 10 minutes before slicing. This allows the layers to set and makes serving easier. Garnish with freshly chopped parsley for a pop of color and flavor. Serve warm, and enjoy the creamy, cheesy goodness.