Chicken Lasagna Recipe

The final dish
As seen on
Natasha's Kitchen
Total Time
1 hr 25 mins
Prep Time
30 mins
Cook Time
45 mins
Rating
4.97 out of 5 stars
(766)

Ingredients

12 servings
  • 9 lasagna noodles, cooked al dente
  • 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
  • 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
  • 15 oz ricotta
  • 1 large egg
  • 1/4 cup parsley
  • 1/4 cup parmesan cheese
  • 3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)
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Preparation

Chef’s notes

We always cook an extra couple of noodles in case any of our lasagna noodles break while cooking.
To reheat, sprinkle on a little bit of water before reheating in the oven or the microwave.
Ensure the internal temperature reaches 165˚F using an instant-read thermometer.
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