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Chicken Lasagna
Chicken Lasagna
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Irresistible white chicken lasagna with rich layers of creamy bechamel sauce, seasoned chicken, and flavorful ricotta spinach filling. Perfect for impressing guests or convenient make-ahead meals.
Ingredients:
  • 2 tablespoons salt
  • For the Chicken
  • 2 bone-in, skin-on chicken breast halves (1 1/4 to 1 1/2 pounds total)
  • 1 teaspoon salt
  • 4 thick slices yellow onion
  • 1 bay leaf
  • For the filling
  • 10 ounces fresh baby spinach leaves
  • 1 pound (2 cups) whole milk ricotta
  • 2 ounces (1 cup) finely grated fresh Parmesan
  • 1 large egg
  • Finely grated zest of 1/2 lemon
  • Salt and freshly ground black pepper
  • 1/8 teaspoon grated whole nutmeg (or a pinch of ground nutmeg)
  • For the sauce
  • 6 tablespoons unsalted butter
  • 8 tablespoons all-purpose flour
  • 4 cups whole milk, cold from the fridge
  • 2 ounces (1 cup) freshly grated Parmesan
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • For the pasta
  • 5 to 6 quarts water
  • 12 (about 3/4 pound) dry lasagna noodles (not no-boil noodles)
  • 6 ounces (1 1/2 cups) shredded mozzarella
Instructions:
  • Prepare the shredded chicken: Place chicken breasts in a large saucepan with sliced onion, bay leaf, and 1 teaspoon of salt. Add enough water to cover by 1/2 inch. Boil, then cover and stand for 25-30 minutes until 160 degrees. Let chicken cool, remove skin and bones, then shred. You should have 2 1/2 to 3 cups of shredded chicken.
  • Prepare the spinach: In a large skillet, toss the spinach with 2 tablespoons of water and sprinkle with 1/4 teaspoon salt. Cook over medium heat, using tongs to turn the leaves until wilted. Allow it to cool, then wrap the spinach in a clean dish towel and squeeze out excess moisture. Finely chop the spinach on a cutting board.
  • Prepare the filling: Combine ricotta and chopped spinach in a large bowl. Mix in egg, Parmesan, lemon zest, 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg until well combined.
  • Prepare the sauce by melting butter over medium heat in a saucepan. Whisk in flour and cook for 2 minutes until pale golden. Gradually pour in milk, whisking constantly, until mixture thickens. Stir in Parmesan cheese, salt, and pepper. Taste and adjust seasoning as desired.
  • To cook the lasagna noodles, bring a large pot of water to a boil. Add the noodles and cook for 1 minute less than the package instructions, approximately 8-9 minutes. Drain and rinse the noodles under cold water until cool. Keep them in cold water until ready to use.
  • Preheat the oven to 375ºF with a rack positioned in the center.
  • Prepare the lasagna: Start by spreading 1/2 cup of sauce over the bottom of a 9x13x3-inch baking dish. Drain several lasagna noodles on a towel. Layer 4 noodles over the sauce, spread half of the filling, add half of the chicken, and pour 1 cup of sauce. Repeat the layers with 4 noodles, the rest of the filling, the remaining chicken, and 1 cup of sauce. Finish with the last 4 noodles and remaining sauce. Top it off with mozzarella before baking.
  • Place the lasagna in the oven and bake for 45 to 50 minutes until the filling bubbles and the top is golden brown. Allow the lasagna to rest for 10 minutes before serving. Store any leftovers covered in the refrigerator for up to 4 days. Enjoy!

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