chicken lasagna

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Chicken Lasagna Recipe

lasagna noodles (cooked al dente)

rotisserie chicken (or cooked from 2 lbs chicken breast)

olive oil

onion (finely chopped)

unsalted butter

all-purpose flour

chicken broth

oz fresh spinach (coarsely chopped)

tsp sea salt

tsp black pepper

garlic

ricotta

parsley

parmesan cheese

mozzarella cheese (12 oz

Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.

Cook Noodles &amp; Prep:

Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.

Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.

Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Belachamel (Spinach Sauce):

In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.

Make the Ricotta Cheese Sauce:

Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.

Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce

Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

To Assemble Chicken Lasagna:

https://www.youtube.com/watch?v=7s0_SjPlA2A

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken with a creamy spinach sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHICKEN LASAGNA INGREDIENTS: 
►9 lasagna noodles, cooked al dente
►4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)

SPINACH CREAM SAUCE:
►1 Tbsp olive oil
►1 medium onion, finely chopped
►4 Tbsp unsalted butter
►1/3 cup all-purpose flour
►2 1/2 cups chicken broth
►1 1/2 cups half and half (or equal parts of heavy cream and milk)
►5 oz fresh spinach, coarsely chopped
►2 tsp sea salt
►1/2 tsp black pepper
►3 garlic cloves, minced

CHEESE SAUCE INGREDIENTS:
►15 oz ricotta
►1 large egg
►1/4 cup parsley
►1/4 cup parmesan cheese
►3 cups mozzarella cheese

🖨 PRINT CHICKEN LASAGNA RECIPE: https://natashaskitchen.com/chicken-lasagna-recipe/
You might Like our BEEF Lasagna: https://youtu.be/fVDsTP-pTXs

⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 How to shred the chicken
1:22 Chopping Spinach
1:50 Prepping onion and garlic
2:10 Cooking Noodles
2:48 Making Spinach Sauce
4:17 Making Ricotta Cheese Sauce
4:46 How to assemble the lasagna
7:15 How to bake lasagna
7:42 Cooling and garnishing lasagna
9:32 Lasagna taste test

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#natashaskitchen #chicken #lasagna

Easy CHICKEN LASAGNA With Creamy White Sauce

Crock Pot Chicken Alfredo Lasagna is the most easy and amazing recipe! No-cook noodles, chicken, alfredo sauce, garlic and mozarella cheese!

Crock Pot Chicken Alfredo Lasagna

store-bought rotisserie chicken, (diced)

Italian cheese blend

ricotta cheese

(15 ounce) jars cheesy alfredo sauce

water

Italian seasoning

9-12 lasagna noodles, ((depending on your slow cooker size))

mozzarella cheese

parsley ((optional))

In a bowl combine Italian cheese blend with ricotta cheese. Mixture will be thick.

In a separate bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.

Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)

Spread 1/3 of the chicken on top of lasagna noodles.

Then spread 1/3 of the cheese mixture on top of the chicken.

Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.

Finally, top with shredded mozzarella cheese and dried parsley (optional.)

Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.)

https://www.youtube.com/watch?v=104irKCCzDQ

If there is one recipe you NEED to make from my site - it is this one! So good and SO cheesy! Grab the full recipe and a printable recipe HERE: https://www.thecountrycook.net/crock-pot-chicken-alfredo-lasagna/

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How to make: Crockpot Chicken Alfredo Lasagna

Check out this recipe for the perfect weeknight dinner—caprese chicken lasagna from Delish.com.

Caprese Chicken Lasagna

lasagna noodles

lb. boneless skinless chicken breasts, cut into 1" pieces

oregano

Kosher salt

black pepper

c. balsamic vinegar

butter

tbsp. all-purpose flour

c. milk

c. shredded mozzarella, divided

c. Parmesan

(16-oz.) container ricotta

roma tomatoes, thinly sliced

basil

Balsamic glaze, for drizzling

Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with&nbsp;oregano,&nbsp;salt, and pepper. Cook in a single layer, in batches if necessary,&nbsp;until golden and cooked through, 8 minutes. Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic&nbsp;is slightly thickened, 1 minute. Transfer to a plate.

Make sauce: Bring skillet back to medium heat and melt in&nbsp;butter. Add remaining garlic and cook until fragrant,&nbsp;1 minute. Add flour and cook until golden, 1 minute more. Gradually add in&nbsp;milk while whisking,&nbsp;then simmer until thick and creamy, 3 minutes. Add&nbsp;Parmesan and 1 cup mozzarella, stirring until melty.&nbsp;Season with salt and pepper.

In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat for a total of three layers, ending with mozzarella.

Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.

Garnish with&nbsp;basil and&nbsp;drizzle with&nbsp;balsamic glaze before serving.

EXCELLENT!  My family and I love this recipe, however I felt it needed more sauce, so the 2nd time I made it I encreased the butter to 4 Tble, flour 4 Tble and milk 4 cups.  This made for a very moist delish dish!!!

SOOOOO good!  I used canned San Marzano roma tomatoes and they were awesome!  Even my picky eaters ate it up!!

I made this tonight and it was PERFECT. I'm not a huge fan of tomato sauce and this worked great. Thank you so much!!

This was very bland. I'll not make it again.

Great flavor but mine got SUPER runny.  Had to eat it in a bowl because it didn't hold together in a square at all.  I don't feel like I did anything wrong.  Anyone else have that problem?

https://streaming.hearstdigitalstudios.com/30b8a4c7-f285-4c46-b98f-ff38dd05a7f5/video_rover_16x9_1080p_hd_1547483475_95975.mp4

This Caprese Chicken Lasagna is Such a Game-Changer!

Using tender rotisserie chicken, this cheesy white sauce chicken lasagna makes for a delicious meal that is also great reheated!

Chicken Lasagna

Lasagne

Shredded Rotisserie Chicken (skin and bones removed)

All Purpose Flour

Milk Ricotta

Mozzarella Cheese (shredded)

Grana Padano Cheese (grated)

Butter (unsalted)

Spinach

Garlic Cloves (chopped)

Milk

Salt and Black Pepper (to taste)

Preheat the oven to 400°F with rack in middle position.

Bring a large pot of salted water to a boil. Cook the lasagne until al dente and then drain. Rinse under cold water to cool off the pasta and place flat on a dish.

Meanwhile, add a drizzle of olive oil to a frying pan. Once heated, add in the garlic and sauté for about one minute over medium to high heat. Add in the spinach and sauté until the spinach has wilted. Remove the spinach from the pan and set aside on a dish to cool off.

In a large mixing bowl, add the ricotta, half of the mozzarella and half of the Grana Padano cheese, and egg. Season with salt and black pepper. Mix together until fully combined.

To prepare the béchamel sauce, add the butter into a medium sized pot. Once melted, add in the flour in small batches, whisking together with the butter, over medium to low heat. Pour in the milk. Season with salt and black pepper. Let simmer for about seven minutes.

Cover the bottom of a baking dish (10.5 inch x 14 inch) with a few ladleful&#039;s of béchamel sauce. Spread so it covers the whole bottom of the baking dish.

Lay three lasagne sheets down to cover the bottom. Add more béchamel on top of the and spread evenly over the lasagne.

Next, spread an even layer of the ricotta mix on top, followed by a sprinkle of Grana Padano cheese and mozzarella cheese.

Add an even spread of half of the spinach on top and then a layer of shredded chicken.

Repeat by adding three more lasagne down, followed by the béchamel sauce, ricotta mix, Grana Padano cheese, mozzarella cheese, remaining spinach and another layer of shredded chicken.

For the last layer, place the three lasagne down and cover with the rest of the béchamel sauce. Cover the baking dish with aluminum foil and bake for thirty minutes.

Remove from the oven and remove the aluminum foil cover. Sprinkle the remaining mozzarella and Grana Padano cheese on top and place back in the oven, uncovered for ten more minutes.

Remove from the oven and let sit for ten minutes to allow the lasagna to firm up before serving.

https://www.youtube.com/watch?v=zfDCDxleKNs

Today I would like to share with you my Chicken Lasagna recipe.

Written Recipe: http://orsararecipes.net/chicken-lasagna

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Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting, creamiest, and cheesiest white lasagna. Easy to make ahead and freeze.

Creamy White Chicken and Spinach Lasagna

dry lasagna noodles

tablespoon olive oil

teaspoon salt

tablespoons olive oil

cup onion, finely chopped

garlic, minced

tablespoons all-purpose flour (or cornstarch)

heavy cream

baby spinach (2 ounces)

cups ricotta cheese (16 ounces)

mozzarella cheese, shredded and divided

Parmesan cheese, grated

1 egg, beaten

cup fresh parsley, chopped

shredded chicken (3 cups), homemade roast chicken or storebought

Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.

Cook the Lasagna Noodles:

Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add onion and garlic and sauté until fragrant, about 2 minutes.

Stir in chicken broth and flour and whisk until smooth and uniform. The sauce might initially be a little clumpy.

Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer, stirring occasionally until thickened, about 5-8 minutes. The sauce should be similar in consistency to a gravy and be thick enough to coat the back of a spoon.

Remove from heat and stir in spinach. Set aside.

Prepare the Creamy Spinach White Sauce:

In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.

Prepare the Cheese Mixture:

Evenly spread 1/2 cup of the sauce in a 9x13 baking pan. Place 3 lasagna noodles evenly apart over the sauce. Spread 1/3 of the sauce evenly over the noodles. Sprinkle half the shredded chicken evenly over the sauce. Spread 1/4 of the ricotta cheese mixture on top.

Add another layer of 3 lasagna noodles. Spread half of ricotta cheese mixture on top.

Add another layer of 3 lasagna noodles. Spread 1/3 of the sauce evenly over the noodles. Sprinkle remaining half of shredded chicken evenly over the sauce. Spread remaining 1/4 of the ricotta cheese mixture on top.

Add remaining 3 lasagna noodles. Add remaining 1/3 sauce on top. Top with remaining cup of mozzarella.

Assemble the Lasagna:

Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes.

Remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.

Let the lasagna cool for at least 15 minutes before slicing. This ensures that the sauce sets and isn't runny when you cut into the lasagna.

Bake the Lasagna: 

What a fabulous combination of flavors this was, I was hesitant with the chicken but it works perfectly on all the seasoning and delicious sauce!

This is so unbelievably creamy and delicious! We can't get enough of this recipe!

Very tasty! I was feeling lazy, so I used oven-ready lasagna noodles instead. They did come out a tad bit firm, but still very good! Everyone in the house loved it!

*Fantastic! *  I've been looking for a "white" lasagna for quite a while. Your pictures looked so delicious, I just couldn't resist trying it. I kept thinking, "This is going to be bland." because the ingredients were so whole! But this recipe was anything but "bland"!! Not only was the aroma off the charts while this baked, but the taste was also so delicious! I am very strict about making a recipe as written the first time so as to give it an honest review.  I had to omit one ingredient for allergy reasons, which was the egg. Other than that, I made as written.  For the record, after resting for 10 minutes, the wedges cut and lifted beautifully so the egg is not necessary to binding.  Thank you for sharing this recipe!  It is incredible! I have whole heartedly subscribed to your channel.  Looking forward to trying more of your recipes! :)

https://www.youtube.com/watch?v=iT3UGF6nBqs

Creamy white chicken and spinach lasagna layered with tender shredded chicken, a creamy spinach alfredo white sauce, a ricotta cheese mixture, and gooey shredded mozzarella on top is the most comforting, creamiest, and cheesiest white lasagna ever. It's super easy to prepare this delicious and flavourful chicken lasagna ahead of time, it freezes beautifully both before and after cooking, and reheats really well.

FULL RECIPE: https://www.aheadofthyme.com/creamy-white-chicken-and-spinach-lasagna/

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#chickenlasagna #lasagna #chickendinner

This Low Carb and Keto Chicken Alfredo Zucchini Lasagna is a delicious alternative to traditional lasagna. Alfredo creates a white sauce that&#x27;s paired with a ricotta cheese mixture, chicken and zucchini slices.

Chicken Alfredo Zucchini Lasagna

chicken (store-bought)

zucchinis (about 2 pounds)

Parmesan cheese

(15.2-ounce) jar Bertolli® Creamy Alfredo with Cauliflower & Milk

mozzarella cheese (3 cups)

Remove white and dark meat from cooked chicken and shred into smaller pieces. Discard skin and set chicken pieces aside.

Wash and slice zucchini lengthwise into ⅛-inch thick pieces. Lightly sprinkle both sides with salt and let sit 10 minutes. Dab both sides with paper towels to remove moisture.

Broil both sides of zucchini slices 2-3 minutes to cook a bit and remove more moisture. Set aside.

In a small bowl, stir together ricotta, Parmesan cheese, and egg. Set aside.

Preheat oven to 375° F. Lightly grease a 10x14 glass baking or casserole dish. Spread ⅔-cup of sauce over the bottom.

Create an even layer of the prepared zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the chicken, and half of the remaining alfredo sauce. Sprinkle with 1-½ cups of mozzarella cheese.

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