Ingredients
Scale
- 9 lasagna noodles, cooked al dente
- 4 cups shredded cooked chicken
- 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
- 5 oz fresh spinach, chopped
- 2 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese
- 3 cups mozzarella cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles and prepare shredded chicken.
- In a saucepan, sauté onion in olive oil for 3–4 minutes. Add butter, then whisk in flour and cook until golden.
- Gradually whisk in chicken broth and half and half. Add salt and pepper and simmer until thickened.
- Stir in garlic and spinach, then remove from heat.
- In a bowl, mix ricotta, egg, 2 cups mozzarella, parmesan, and parsley.
- Spread a layer of sauce in a baking dish. Add 3 noodles, half ricotta mixture, half chicken, and some sauce.
- Repeat layers, finishing with noodles, remaining sauce, and reserved mozzarella.
- Cover with foil and bake for 45 minutes. Uncover and broil for 2–3 minutes until golden.
- Rest 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken for convenience.
- Let lasagna rest before cutting to keep layers intact.
- Substitute half and half with equal parts milk and cream if needed.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American/Italian
Nutrition
- Serving Size: 1 slice
- Calories: 337
- Fat: 19g
- Carbohydrates: 24g
- Protein: 18g