Description
Creamy Chicken Lasagna
Ingredients
For the Chicken Filling:
2 cups cooked and shredded chicken (rotisserie chicken works great!)
1 cup marinara or tomato sauce
1 cup ricotta cheese
1/2 cup sour cream or plain Greek yogurt
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
For the Layers:
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese (for layering)
Fresh parsley for garnish
Instructions
Step 1: Prepare the Chicken Filling
In a large bowl, combine shredded chicken, marinara sauce, ricotta cheese, sour cream, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined. Set aside.
Step 2: Make the Cheese Sauce
In a saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually add milk, whisking constantly until smooth and thickened.
Stir in mozzarella and Parmesan cheese until melted. Season with salt and pepper. Remove from heat.
Step 3: Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of cheese sauce on the bottom of a 9×13-inch baking dish.
Layer 3 lasagna noodles over the sauce.
Spread 1/3 of the chicken filling over the noodles.
Pour a layer of cheese sauce on top, followed by a sprinkle of shredded mozzarella.
Repeat layers (noodles, chicken filling, cheese sauce, mozzarella) two more times.
Finish with a generous layer of mozzarella cheese on top.
Step 4: Bake the Lasagna
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing.
Step 5: Serve
Garnish with fresh parsley and serve warm. Enjoy with a side of garlic bread or a fresh salad.
Pro Tip
For a creamier version, substitute half of the marinara sauce with Alfredo sauce. This creates a luscious balance of flavors!
Step-by-Step Guide
Begin by pre-cooking your lasagna noodles according to package directions. While they cook, shred your rotisserie chicken. In a large bowl, thoroughly mix all chicken filling ingredients. For the cheese sauce, melt butter in a saucepan, whisk in flour to create a roux, then slowly incorporate milk until thickened before adding cheeses. In a 9×13-inch dish, start with a thin cheese sauce base. Add a noodle layer, then chicken filling, then cheese sauce, then shredded mozzarella. Repeat this sequence twice more. Top the final noodle layer with the remaining cheese sauce and a generous amount of mozzarella.
Serving Suggestions
This rich lasagna pairs perfectly with light, fresh sides to balance the meal. Serve with a crisp Caesar salad, garlic knots, or steamed green beans. For a complete Italian feast, offer an antipasto platter to start. Leftovers reheat beautifully for lunch the next day.
How-to Summary
To make creamy chicken lasagna: 1) Mix shredded chicken with sauces, ricotta, and seasonings. 2) Create a simple cheese sauce from a butter-flour roux, milk, and cheeses. 3) Layer noodles, chicken mixture, cheese sauce, and mozzarella in a baking dish. 4) Bake covered at 375°F for 20 minutes, then uncovered until golden and bubbly. 5) Rest for 10 minutes before serving.
Frequently Asked Questions
Can I make this lasagna ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when cooking from cold.
Can I use no-boil lasagna noodles? Yes. Ensure your cheese sauce and chicken filling are sufficiently saucy to provide the extra moisture no-boil noodles require to cook properly.
How can I prevent a watery lasagna? Let the cooked lasagna rest for a full 10 minutes before cutting. This allows the layers to set. Also, avoid over-saucing and ensure your shredded chicken is not wet.
What’s the best way to store and reheat leftovers? Store cooled leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.
Can I freeze this lasagna? Yes. Bake, cool completely, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
Common Mistakes to Avoid
- Not letting the lasagna rest: Cutting in too soon causes the layers to slide apart.
- Overcooking the roux: Cook the butter and flour just for 1-2 minutes to avoid a nutty flavor that doesn’t suit this dish.
- Using cold ingredients: Bring dairy ingredients like milk and ricotta closer to room temperature for smoother mixing and sauces.
- Skimping on the final cheese layer: This creates the desirable golden, bubbly top.
Conclusion
This creamy chicken lasagna is a delightful twist on a classic, offering a comforting and flavorful family meal. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly layered, rich, and satisfying dish. The make-ahead flexibility makes it ideal for both weeknight dinners and entertaining. Don’t forget to try the pro tip of incorporating Alfredo sauce for an even creamier experience. Enjoy your culinary creation!