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This chicken lasagna is a comforting and tasty dish. It is made with a rich white sauce, lots of cheese, and tender chicken. This recipe is sure to become a family favorite.
Get Started
- Heat your oven to 375 degrees.
- Fill a big pot with water. Add salt and bring to a boil.
- Add about nine lasagna noodles to the boiling water. Cook them until they are al dente. This means they should be a little firm, not fully cooked. They will finish cooking in the oven.
Tip: Add a couple of extra noodles in case some break.
Prep the Ingredients
While the noodles are cooking, you can prepare the other ingredients:
- Dice one large onion.
- Mince at least four garlic cloves. You can use a garlic press if you have one.
Good knife skills help you chop things faster. This makes dinner come together quickly!
Make the Cream Sauce
- Drain the lasagna noodles and rinse them with cold water. This stops them from cooking and keeps them from sticking together. Set them aside.
- Put a large skillet on the stove over medium heat. Add 1/4 cup of butter.
- Once the butter is melted, add the diced onion and minced garlic. Cook for about 3 minutes. Stir often until they are soft.
- Add 1/2 cup of flour. Cook for 3 minutes, stirring all the time. This will coat the onions with flour.
- Pour in 2 1/2 cups of chicken broth while mixing. Then, add 1 1/2 cups of milk and mix well.
- Season with 1/2 teaspoon of dried basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper.
- Bring the sauce to a simmer. Whisk for about 4 to 5 minutes until it is thick.
- Take the skillet off the heat. Add 1/4 cup of Parmesan cheese and whisk until it is melted.
Why chicken lasagna? It has a nice balance of flavors and a creamy texture.
Make the Ricotta Mixture
- Thaw 10 ounces of spinach. Drain the water using paper towels or a cheesecloth.
- In a large bowl, combine the spinach, 15 ounces of ricotta cheese, 2 cups of shredded mozzarella, and 1/4 cup of Parmesan cheese.
- Add 2 tablespoons of fresh, chopped parsley, 3/4 teaspoon of salt, 1/2 teaspoon of dried basil, and 1/4 teaspoon of black pepper.
- Add one egg to help bind the mixture together.
- Mix everything well with a spatula.
Feel free to add other flavors you enjoy, like lemon zest, sauteed mushrooms, or marinated artichoke hearts.
Assemble the Lasagna
- Grab a 9×13 inch casserole dish.
- Spoon about 1/2 cup of the white sauce onto the bottom of the dish. This keeps the noodles from sticking.
- Place three lasagna noodles over the white sauce.
- Spread half of the ricotta mixture over the noodles.
- Sprinkle 2 cups of shredded chicken over the ricotta mixture. (Four cups total will be needed).
- Ladle about one-third of the cream sauce over the chicken.
- Place three more noodles over the chicken.
- Spread the rest of the ricotta mixture on top of the noodles.
- Sprinkle the rest of the chicken over the ricotta mixture.
- Drizzle another third of the white sauce over the chicken.
- Put three more noodles on top.
- Add the rest of the cream sauce over the noodles. Smooth it into an even layer.
- Sprinkle 1 1/2 cups of shredded mozzarella cheese evenly over the top.
Tip: You can add a little extra Parmesan cheese for more flavor.
Bake the Lasagna
- Cover the dish with foil.
- Bake at 375 degrees for 25 minutes.
- Remove the foil and bake for another 20 minutes.
- If you want a golden top, broil for about 3 minutes.
Let the lasagna cool for 15 minutes before cutting and serving.
Make Ahead Tip: This lasagna can be made ahead of time and frozen for up to 3 months.
Enjoy Your Chicken Lasagna
This chicken lasagna is creamy, hearty, and delicious. It’s a meal that everyone will enjoy! If you are looking for other great recipes, you can check out Preppy Kitchen’s new cookbook online at Amazon, Barnes and Noble, Bookshop, and Booksamillion.