A delightful twist on the traditional Italian classic, featuring layers of tender chicken, creamy sauces, and rich cheeses. This dish is perfect for family dinners or gatherings, showcasing a comforting blend of flavors that will leave everyone asking for seconds.
Ingredients
Scale:
2 cups cooked, shredded chicken
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper, to taste
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 cup heavy cream
1 teaspoon garlic, minced
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
9-12 lasagna noodles
1/2 cup mozzarella cheese, for topping
Fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it becomes a light golden color. Gradually whisk in the milk and heavy cream until smooth. Add garlic, onion powder, salt, pepper, and nutmeg. Cook until the sauce thickens, about 5-7 minutes. Remove from heat and set aside.
In a large bowl, combine shredded chicken, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well incorporated.
Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water.
In a baking dish, spread a thin layer of white sauce on the bottom. Layer noodles, half of the chicken filling, and more white sauce. Repeat until all ingredients are used. Finish with noodles and top with remaining white sauce and mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
Let cool for 10 minutes before slicing. Garnish with parsley if desired.
