Introduction
Chicken Lasagna is a creamy, hearty twist on the Italian classic, perfect for family dinners, potlucks, or meal prep. This comforting recipe layers tender shredded chicken, spinach-ricotta filling, and a velvety white sauce between no-boil noodles, delivering rich flavor with easier assembly. Presented in a white ceramic baking dish, optionally garnished with fresh basil and extra Parmesan, this Chicken Lasagna offers a golden, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to crowd-pleaser that brings cozy, crowd-pleasing charm to any occasion.
Ingredients
For the Chicken Lasagna:
- 3 cups cooked shredded chicken (rotisserie works great)
- 9–12 no-boil lasagna noodles
- 4 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
Spinach-Ricotta Layer:
- 15 oz ricotta cheese
- 1 large egg
- 2 cups fresh spinach, chopped (or 10 oz frozen, thawed and squeezed dry)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
White Sauce (Béchamel):
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 2 garlic cloves, minced
- ½ tsp kosher salt
- ¼ tsp white pepper
- ½ cup grated Parmesan
Serving:
- Optional: Fresh basil, red pepper flakes
- Suggested Accompaniments: Garlic bread, Caesar salad
- Suggested Pairings: Pinot Grigio, sparkling water
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 9×13-inch baking dish
Step-by-Step Process
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch white ceramic baking dish.
- Make White Sauce: In a saucepan over medium heat, melt butter. Add garlic; cook 30 seconds. Whisk in flour; cook 1–2 minutes (do not brown). Gradually whisk in milk and broth. Simmer 5–7 minutes, stirring constantly, until thickened enough to coat a spoon. Remove from heat. Stir in Parmesan, salt, and white pepper.
- Mix Ricotta Layer: In a bowl, combine ricotta, egg, chopped spinach, salt, pepper, and nutmeg until smooth.
- Assemble Lasagna:
- Spread 1 cup of white sauce on the bottom of the dish.
- Layer 3–4 no-boil noodles.
- Spread half the ricotta mixture.
- Add half the shredded chicken.
- Pour 1 cup of sauce and sprinkle 1 cup of mozzarella.
- Repeat layers (noodles → ricotta → chicken → sauce → mozzarella).
- Top with a final layer of noodles, remaining sauce, and 2 cups of mozzarella + ½ cup Parmesan.
- Bake Covered: Cover tightly with greased foil. Bake 40 minutes.
- Bake Uncovered: Remove foil. Bake 15–20 minutes more until golden and bubbly. For extra browning, broil 2–3 minutes (watch closely).
- Rest: Let rest 15 minutes—this makes clean slices possible.
- Serve: Cut into squares in the white ceramic baking dish. Garnish with basil.
Tips for Better Chicken Lasagna
- Use rotisserie chicken—saves time and adds flavor
- Squeeze spinach dry—prevents watery lasagna
- Rest 15 min after baking—clean slices
- Cover tightly for the first 40 min—no-boil noodles soften perfectly
- Present in a white ceramic baking dish to showcase the golden top
- Assemble 1 day ahead—flavor deepens
- Freeze unbaked or baked up to 2 months
- Enhance aesthetic: sprinkle fresh herbs before serving
Variations and Customization
- Alfredo Chicken Lasagna: Use store-bought Alfredo sauce.
- Pesto Chicken: Swirl pesto into ricotta layer.
- Buffalo Chicken: Mix chicken with buffalo sauce + ranch.
- Gluten-Free: Use GF no-boil noodles.
- Vegetarian: Replace chicken with mushrooms + zucchini.
- Mexican Twist: Use salsa, black beans, and pepper jack.
- Make-Ahead Rolls: Roll filling in noodles, slice into pinwheels.
- Slow Cooker: Layer in crockpot; cook on low 4 hrs.
Storage and Serving Tips
- Store covered in the fridge up to 4 days.
- Reheat individual pieces in a microwave or a 350°F oven with foil.
- Freeze unbaked (up to 2 months) or baked; thaw overnight and reheat.
- Serve warm for the best creamy texture.
- Pair with Pinot Grigio or sparkling water to cut richness.
- Present in a white ceramic baking dish with garnishes for an elegant, comforting charm.
Nutritional Information
Based on 12 servings:
- Calories: 420 kcal
- Total Fat: 24g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 720mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 30g
- Vitamin A: 30% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 40% Daily Value
- Iron: 10% Daily Value
Note: Values with whole milk and mozzarella (vegetarian version reduces cholesterol).
Conclusion
This Chicken Lasagna recipe delivers creamy, hearty comfort with golden cheese in every bite. It transforms simple chicken into a family favorite. Its no-boil, layer-and-bake method and elegant presentation make it a go-to. The spinach-ricotta and velvety sauce delight every forkful. It’s sure to be a cherished recipe, loved for its cozy, crowd-pleasing charm.
Chicken Lasagna Recipe: Creamy and Hearty
Ingredients
- 3 cups shredded chicken
- 9 –12 no-boil noodles
- 4 cups mozzarella
- 15 oz ricotta
- 2 cups spinach
- White sauce butter, flour, milk, broth
- ½ cup Parmesan
- Optional: Basil
- Suggested Pairings: Garlic bread salad
Instructions
- Make white sauce with butter, flour, milk, and broth.
- Mix ricotta, egg, spinach, and seasoning.
- Layer: sauce → noodles → ricotta → chicken → mozzarella (repeat).
- Top with sauce + cheese.
- Bake covered 40 min, uncovered 15–20 min at 375°F.
- Rest 15 min.
- Serve in a white ceramic dish.
Notes
- Rest for clean slices.
- Store in fridge 4 days or freeze 2 months.
- Try pesto or buffalo variation.
- Pair with white wine
