Description
A lighter twist on the classic lasagna, featuring layers of tender chicken, ricotta cheese, spinach, and marinara sauce, all baked together until bubbly and golden. It’s a comforting dish everyone will love!
Ingredients
For the Chicken Lasagna:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese
- 2 eggs, beaten
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup chicken broth (low-sodium)
- 1 teaspoon garlic powder
- ½ teaspoon nutmeg
- Salt and pepper, to taste
Instructions
Start by seasoning the chicken breasts or thighs with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken to the pan and cook for 5-7 minutes on each side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside to cool for a few minutes.
Once the chicken has cooled slightly, shred it using two forks or chop it into bite-sized pieces. Set aside while you prepare the other components of the lasagna.
If you’re using regular lasagna noodles, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles and lay them flat on a baking sheet to prevent them from sticking together.
If you’re using no-boil noodles, you can skip this step, as they will soften during the baking process.
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a roux (a thickening paste). Cook for 1-2 minutes, until the roux becomes slightly golden.
Slowly add the milk and chicken broth to the roux, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened to the consistency of heavy cream.
Season the sauce with garlic powder, nutmeg, salt, and pepper. Taste and adjust the seasonings as necessary. Once the sauce is ready, remove it from the heat and set it aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1 cup of Parmesan cheese, eggs, garlic powder, basil, oregano, and a pinch of salt and pepper. Mix everything together until well combined. This will be the cheesy layer of your lasagna.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
To assemble the lasagna, start by spreading a thin layer of the béchamel sauce on the bottom of the baking dish. Place a layer of lasagna noodles on top of the sauce, overlapping them slightly. Then, add a layer of the shredded chicken, followed by a layer of the cheese mixture.
Top the cheese layer with more béchamel sauce, spreading it evenly over the noodles. Repeat the layers (noodles, chicken, cheese mixture, béchamel) until all the ingredients are used up. Make sure the final layer is topped with béchamel sauce and the remaining shredded mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake the lasagna for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Let the lasagna cool for 5-10 minutes before serving to allow the layers to set.
Once the lasagna has cooled slightly, cut it into squares and serve. Garnish with fresh chopped parsley for a burst of color and added freshness. Serve the lasagna with a side salad, garlic bread, or a vegetable of your choice.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 30-35g