Description
Creamy chicken lasagna made with layers of tender shredded chicken, ricotta cheese, mozzarella, Parmesan, and a homemade béchamel sauce. This easy comfort food recipe serves 8 and is perfect for family dinners, meal prep, or feeding a crowd.
Ingredients
Lasagna Layers
- 9 lasagna noodles (regular or no-boil)
- 3 cups cooked chicken, shredded or diced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 (10 ounces) frozen spinach, thawed and squeezed dry (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- Optional: pinch of red pepper flakes for heat
Creamy Sauce (Béchamel Style)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- ¼ teaspoon nutmeg (optional, for warmth)
- Salt and black pepper, to taste
Instructions
Preheat your oven to 375°F (190°C) – get it nice and hot!
If you’re using regular lasagna noodles, cook them according to the package directions until they’re al dente (that means just tender with a slight bite).
Drain them well and lay them flat on a clean kitchen towel so they don’t stick together. This little trick saves you from the frustration of peeling noodles apart later!
In a medium saucepan over medium heat, melt your butter until it’s foaming and smells absolutely heavenly.
Whisk in the flour and cook for 1–2 minutes – this is your roux, and you want it to bubble gently and turn just slightly golden.
Now here’s the important part: gradually whisk in the milk, adding it slowly while stirring constantly. This is what prevents lumps!
Keep whisking and cooking until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and that optional nutmeg (which I highly recommend!). Remove from heat and set it aside.
Heat olive oil in a large skillet over medium heat. Add your chopped onion and let it cook for 3–4 minutes until it’s soft, translucent, and starting to smell sweet.
Stir in the minced garlic and cook for just 30 seconds – garlic burns quickly, so don’t walk away!
Add your shredded chicken along with the salt, black pepper, Italian seasoning, and red pepper flakes if you like a little kick. Stir everything together to heat through and let those flavors mingle.
If you’re using spinach, fold it in now so it warms up and distributes evenly throughout the chicken.
In a bowl, combine the ricotta, 1 cup of mozzarella, and ½ cup of Parmesan.
Stir until everything is smooth and well blended. This cheese mixture is going to create those beautiful creamy layers!
Here comes the fun part! Spread a thin layer of your creamy sauce over the bottom of your 9×13-inch baking dish – this prevents sticking and adds flavor to every bite.
Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with half of the chicken mixture.
Drizzle generously with more creamy sauce, then sprinkle ½ cup mozzarella and ¼ cup Parmesan on top.
Now repeat: another layer of 3 noodles, the remaining ricotta mixture, the rest of the chicken, more sauce, and another ½ cup mozzarella plus ¼ cup Parmesan.
Finally, top with your last 3 noodles, pour the remaining creamy sauce over everything, and finish with the remaining mozzarella and Parmesan. Don’t be shy with that top layer – it’s going to get all golden and bubbly!
Cover the dish with aluminum foil and bake for 25–30 minutes. This allows everything to heat through and the flavors to meld together.
Remove the foil and bake for another 10–15 minutes until the top is golden brown and bubbling around the edges.
Notes
- Use freshly grated cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. Grate your own for the best texture!
- Don’t skip the resting time – I know 10 minutes feels like forever when you’re hungry, but it makes cutting and serving SO much easier
- Season as you go – Taste your sauce and chicken mixture before assembling. It’s easier to adjust seasoning now than after baking
- Prevent dry edges – Make sure your sauce reaches all the way to the edges of the pan
- Common mistake to avoid: Overcooking the noodles! They’ll continue cooking in the oven, so keep them al dente
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American