Creamy Chicken Lasagna
A rich, comforting white chicken lasagna layered with tender noodles, shredded chicken, herbed ricotta, mozzarella, Parmesan, and creamy béchamel or Alfredo sauce. This oven-baked casserole is hearty, elegant, and perfect for family dinners or special gatherings.
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Ingredients
- 9 lasagna noodles cooked until just barely done
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 1/2 lb cooked shredded chicken rotisserie chicken works well
- 2 1/2 cups whole-milk ricotta cheese
- 1 cup grated Parmesan cheese divided
- 1 large egg
- 3 cups shredded mozzarella cheese preferably shredded from a block
- 1/4 cup fresh basil roughly chopped
- 1/4 cup fresh parsley roughly chopped
- salt and black pepper to taste
- 3 cups béchamel or Alfredo sauce
- fresh nutmeg optional, for topping
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Cook the lasagna noodles until just barely done, then lay them out separately so they do not stick.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 5–7 minutes, until soft and translucent.
- Add the minced garlic and cook for 1–2 minutes.
- Stir in the shredded chicken and cook just until warmed through.
- Season the chicken mixture with salt and black pepper, then set aside.
- In a bowl, mix the ricotta cheese, 1/2 cup Parmesan cheese, egg, basil, and parsley.
- Season the ricotta mixture with salt and black pepper.
- Spread a thin layer of béchamel or Alfredo sauce across the bottom of the prepared baking dish.
- Lay 3 noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Add half of the chicken mixture, 1 cup mozzarella, and about one-third of the remaining sauce.
- Repeat with 3 more noodles, the remaining ricotta, remaining chicken, 1 cup mozzarella, and another third of the sauce.
- Top with the final 3 noodles, the remaining sauce, remaining mozzarella, and remaining 1/2 cup Parmesan.
- Add a light dusting of fresh nutmeg if desired.
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes, until golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing.
Notes
Shredding cheese from a block gives the smoothest melt. Let the lasagna rest before cutting so the layers hold together cleanly.
Nutrition
Serving: 1servingCalories: 705kcalCarbohydrates: 23.9gProtein: 51.3gFat: 44.4gSaturated Fat: 23.6gTrans Fat: 0.2gCholesterol: 163mgSodium: 1025mgFiber: 0.9gSugar: 3g
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