Chicken Lasagna Recipe
Ingredients
- 1 ¼ lb chicken breast
cut into small bite-sized, 1/2-inch pieces or use leftover rotisserie chicken., see recipe notes for vegetarian
- 1-2 tablespoons olive oil
- pepper to taste1 teaspoon salt
- 12 oz sliced mushrooms
optional- or replace with more chicken
- 1 onion- diced
- 6 cloves garlic -chopped
- 1 tablespoons fresh rosemary- chopped
or 2 teaspoons dried, or sub thyme or sage
- 2-3 cups packed
chopped fresh spinach
- 4 tablespoons butter
or olive oil
- 4 tablespoons all-purpose flour
- 1 tablespoon fresh rosemary
chopped
- 3 cups whole milk
or use a plant-based milk
- 1 1/4 tsp kosher salt
- 1/2 tsp nutmeg
- 1/4 tsp white pepper or sub black pepper
- Fresh lasagna noodles
9 x par-boiled lasagna noodles, or try egg roll wrappers for an extra light version!
- 12 oz fresh or grated mozzarella cheese
- 15 oz whole milk ricotta
- 1 egg
- 1 tablespoon lemon zest
- Black pepper to taste
- ¼ teaspoon nutmeg
- 3/4 cup Parmesan
or Pecorino cheese grated
- Truffle oil- optional but amazing!
Directions
- 1
Preheat oven to 400F
- 2
If using dry pasta start your salted water to a boil, and par-cook the lasagna noodles to aldente.
- 3
(see notes for vegetarian) Cut chicken into 1/2 inch, bite-size pieces and season with 1 teaspoon salt and cracked pepper to taste. Saute in a skillet, on medium heat, with 1-2 tablespoons olive oil until golden brown, and cooked through. Place chicken in a bowl and set aside. Wipe out the pan and add a little more oil. Add mushrooms and onion and saute until tender, on med heat, about 7 min. Add garlic and rosemary, and saute 2 more minutes. Season with salt and pepper and lower heat to med-low, and saute until mushrooms release their liquid. Add chopped spinach, stir until wilted and add this to the chicken. Set aside.
- 4
In a medium saucepan melt butter on medium-low heat. Add flour and stir for 2-3 minutes on med heat until flour is golden. Whisk in milk one cup at a time. Add rosemary and stir constantly ( do not walk away) until it just comes to a simmer- this will thicken it. Add salt, nutmeg and white pepper. Stir until incorporated, set aside.
- 5
Whisk ricotta cheese with an egg, lemon zest, pepper and nutmeg. Set aside.
- 6
. Butter or grease a 9 x 13-inch baking dish. Pour ¾ cup bechamel sauce in the bottom and spread out. Place one layer of lasagna noodles. Cover with half of the ricotta mixture, spreading it evenly. Top with half of the chicken/mushroom filling, sprinkle with one-third of the parmesan cheese, and one-third of the fresh mozzarella cheese. Drizzle with 1 cup of bechamel sauce, Repeat, adding another single layer of lasagna noodles, lightly pressing down. Spread out the remainder of the ricotta cheese mixture, top with the remainder of the chicken mushroom filling, another third of the mozzarella cheese and Parmesan cheese and drizzle with another cup of bechamel. (Optional: at this point, you could drizzle with a little truffle oil -it’s delicious). Top with the last layer of lasagna noodles and pour the remainder of the bechamel sauce, spreading evenly. Add the last of the cheeses, and sprinkle with a little rosemary.
- 7
covered tightly with parchment and foil in a 400F oven for 40 minutes or until hot and bubbly. (Parchment prevents the foil from touching the lasagna which can leach aluminum. )Remove parchment and foil and bake uncovered until the top is golden, about 10-15 more minutes. Let rest from the oven 10-15 minutes before cutting, so it sets up.
- 8
Leftovers will keep up to 4 days in the fridge, or freeze for up to 3 months.
Chicken Lasagna Recipe
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About this Recipe
Craving the ultimate comfort food with a gourmet touch? This Chicken Lasagna Recipe is your answer, offering a deeply satisfying and wonderfully creamy experience, brimming with tender chicken, earthy mushrooms, and vibrant spinach.
This isn't just any lasagna; it's a meticulously crafted dish where every element shines. The secret lies in a rich, homemade béchamel sauce, generously infused with fragrant fresh rosemary, which provides a velvety backdrop to the succulent chicken and fresh vegetables. This thoughtful balance of ingredients ensures each forkful is bursting with flavor, delivering a truly memorable meal that stands apart from standard recipes.
Prepare yourself for a truly luxurious and comforting feast. You'll uncover layers of perfectly cooked lasagna noodles, embracing a generously seasoned filling of tender chicken, savory mushrooms, and vibrant spinach. This hearty core is beautifully complemented by a creamy béchamel, enhanced by aromatic rosemary and a whisper of nutmeg and white pepper. The ricotta layer, brightened with a hint of lemon zest, adds a crucial fresh counterpoint, preventing the dish from becoming too heavy. While it’s a dish that asks for a bit of time in the kitchen, the process is a joy, culminating in a spectacular, crowd-pleasing lasagna. This recipe is also wonderfully vegetarian-adaptable, allowing you to easily cater to different dietary preferences without compromising on flavor.
Making this Chicken Lasagna your own is simple and encouraged. For a convenient shortcut, feel free to use leftover rotisserie chicken, shredded, to cut down on prep time. If you're aiming for a meat-free option, the chicken can be omitted entirely, with extra mushrooms, roasted red peppers, or zucchini making excellent substitutes to maintain that hearty texture. Don't have fresh rosemary? Dried rosemary can be used, or you can experiment with fresh thyme or sage for a different aromatic profile. For those seeking a lighter pasta option, egg roll wrappers can be a surprisingly effective and delicate alternative to traditional lasagna noodles. And if you’re dairy-sensitive, simply swap the whole milk for your favorite plant-based milk in the béchamel.
This substantial Chicken Lasagna is perfectly suited for family dinners, elegant potlucks, or any occasion where you want to impress with a homemade, comforting dish. Serve it warm, perhaps with a light green salad dressed with a vinaigrette and some crusty artisan bread, for a complete and utterly satisfying meal that yields a generous 9 servings.