Nothing can compare to this delicious and easy chicken lasagna with creamy white sauce by Natashas Kitchen. It’s surprisingly one of the best pasta recipes I have ever tried! It has different layers of cheesy goodness and flavorful chicken. Be sure not to miss out on this heavenly dish! Read on for the full instructions.
Ingredients:
- 9 lasagna noodles (cooked al dente)
- 4 cups of shredded rotisserie chicken
For the spinach cream sauce:
- 1 tablespoon of olive oil
- 1 medium onion (finely chopped)
- 4 tablespoons of unsalted butter
- 1/3 cup of all-purpose flour
- 2 and 1/2 cups of chicken broth
- 1 and 1/2 cup of half and half
- 5 oz of fresh spinach (coarsely chopped)
- 2 teaspoons of sea salt
- 1/2 teaspoons of black pepper
- 3 garlic cloves (minced)
For the cheese sauce:
- 15 oz ricotta
- 1 large egg
- 1/4 cup of parsley
- 1/4 cup of parmesan cheese
- 3 cups of mozzarella cheese
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Instructions:
Step 1:
Place a large pot over medium heat and pour 1 tablespoon of olive oil. Add the chopped onion and saute for about 3 to 4 minutes or until a little bit translucent. Next, add unsalted butter and stir in the flour. Continuously stir until the flour is lightly golden or for about 3 minutes. Next, pour the chicken broth and half and half. Season with sea salt and black pepper to taste. Stir until it becomes smooth. Let it simmer until it has a light gravy consistency. Stir in the garlic cloves and chopped fresh spinach. Stir to combine and remove from heat immediately after the spinach has wilted. Set it aside.
Step 2:
In a bowl, add 15 ounces of ricotta cheese, two cups of mozzarella cheese, 1/4 cup of parmesan cheese, 1 large egg, and 1/4 cup of fresh parsley. Stir until well combined.
Step 3:
Preheat the oven to 375 degrees F. Get a 9 x 13 casserole dish. Spread some of the spinach sauce on the bottom of the pan then add 3 drained lasagna noodles. Next, add half of the ricotta mixture over the noodles. Top it with half of the shredded chicken then add 1/3 of the spinach sauce. Repeat the process for another layer. Add the remaining lasagna noodles on top and pour the spinach sauce on top evenly. Lastly, sprinkle the 1 cup of mozzarella cheese on top.
Step 4:
Poke 10 to 12 toothpicks into the top of the lasagna. Cover the casserole with foil. Bake at 375 degrees F for 45 minutes. Next, broil on high heat for 2 to 3 minutes just to brown the cheese. Once done, let it rest for 30 minutes before serving.
Easy Chicken Lasagna With Creamy White Sauce
