Here’s a creamy, comforting Chicken Lasagna — layers of tender chicken, ricotta, and cheese in a rich sauce 🍗🧀
🍗 Chicken Lasagna
🛒 Ingredients (Serves 6–8)
For the filling:
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
For the sauce:
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- ½ cup chicken broth
- ½ tsp nutmeg (optional)
- Salt & pepper, to taste
Other:
- 9–12 lasagna noodles (cooked or no-boil)
- 1–2 cups shredded mozzarella for topping
- Fresh parsley for garnish
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Make the sauce
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1–2 minutes.
- Gradually whisk in milk and chicken broth.
- Simmer until thickened. Season with salt, pepper, and nutmeg.
- Prepare filling
In a bowl, mix shredded chicken, ricotta, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper. - Assemble lasagna
- Spread a thin layer of sauce on the bottom of a 9×13 pan.
- Layer noodles over sauce.
- Spread half the chicken mixture over noodles.
- Pour some sauce over chicken.
- Repeat layers. Finish with noodles, remaining sauce, and 1–2 cups mozzarella on top.
- Bake
Cover with foil and bake 25 minutes.
Remove foil and bake 10–15 more minutes until bubbly and golden. - Rest & serve
Let sit 10 minutes before slicing. Garnish with parsley.
🔥 Flavor Boost Ideas
- Add sautéed mushrooms or spinach to the filling
- Use a creamy Alfredo sauce instead of the white sauce
- Sprinkle red pepper flakes for a subtle kick
- Mix in sun-dried tomatoes for tang
If you want, I can also give you:
- A slow cooker chicken lasagna
- A low-carb version with zucchini noodles
- A creamy one-pot stovetop version
- A spicy Buffalo chicken lasagna version
Do you want classic creamy or something with a little spice?
