This is a staple in our house! My kids loved it and devoured leftovers the next morning!
This Creamy Chicken Lasagna is a comforting dish layered with tender, seasoned shredded chicken, a creamy ricotta and herb blend, and plenty of mozzarella, finished with a smooth béchamel or Alfredo sauce.
Ingredients:
Lasagna noodles, cooked al dente: 9
Olive oil: 2 tablespoons
Onion, diced: 1 medium
Garlic cloves, minced: 2
Chicken breast, cooked and shredded: 1 1/2 pounds
Ricotta cheeseL: 2 1/2 cups
Grated Parmesan cheese (divided): 1 cup
Large egg: 1
Mozzarella cheese, shredded (divided): 3 cups
Fresh basil leaves, chopped: 1/4 cup
Fresh parsley leaves, chopped: 1/4 cup
Salt and pepper: To taste
Béchamel sauce or Alfredo sauce (optional): 3 cups
Nutmeg (optional): 1 teaspoon
How To Make Creamy Chicken Lasagna:
Step 1: Preheat the Oven and Prep: Preheat your oven to 1375∘F(190∘C) and lightly grease a 9×13 inch baking dish.
Step 2: Sauté Onion and Garlic: In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
Step 3: Prepare the Chicken: Add the 1 1/2 pounds of pre-cooked shredded chicken to the skillet, mixing it with the onions and garlic. Warm through, then set the mixture aside.
Step 4: Combine Ricotta Mixture: In a medium bowl, combine the 2 1/2 cups ricotta cheese, 1/2 cup of Parmesan cheese, the large egg, 1/4 cup fresh basil, and 1/4 cup fresh parsley. Season with salt and pepper, mixing well.
Step 5: Layering Begins (First Layer):
Spread a thin layer of béchamel or Alfredo sauce (if using) over the bottom of the prepared baking dish.
Lay 3 lasagna noodles over the sauce.
Spread half of the ricotta mixture over the noodles.
Top with half of the chicken mixture.
Sprinkle with 1 cup of mozzarella and a third of the remaining béchamel sauce.
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Step 6: Repeat Layers (Second Layer):
Lay 3 more noodles over the sauce.
Spread the remaining half of the ricotta mixture over the noodles.
Top with the remaining half of the chicken mixture.
Sprinkle with 1 cup of mozzarella and another third of the remaining béchamel sauce.
Step 7: Final Touch (Top Layer):
Top the second layer of béchamel sauce with the final 3 noodles.
Spread the last third of the béchamel sauce over the top.
Sprinkle with the remaining 1 cup of mozzarella and the remaining 1/2 cup of Parmesan.
If using, sprinkle 1 teaspoon of nutmeg over the top.
Step 8: Bake to Perfection: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden.
Step 9: Let It Set: Allow the lasagna to stand for 10 minutes before cutting to let the layers set.
