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When you're fighting off the Mondays (regardless of what day of the week it actually is) and need some comfort food, there’s nothing like Lasagna to pick your spirits up. But you know what could make those layers of flavors even better? Juicy tender chicken. Chicken Lasagna amplifies the meatiness and savoriness of a typical lasagna to make it even more satisfying to eat. What’s more, Chicken Lasagna is perfect for potlucks, since it makes everyone happy when it arrives and you never need to worry about leftovers!
When you're fighting off the Mondays (regardless of what day of the week it actually is) and need some comfort food, there’s nothing like Lasagna to pick your spirits up. But you know what could make those layers of flavors even better? Juicy tender chicken. Chicken Lasagna amplifies the meatiness and savoriness of a typical lasagna to make it even more satisfying to eat. What’s more, Chicken Lasagna is perfect for potlucks, since it makes everyone happy when it arrives and you never need to worry about leftovers!
Ingredients
For the sauce:
- 1/3 cup butter
- 1 onion diced
- 2 cloves garlic minced
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken broth
- 4 ounces cream cheese
- 1/3 cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
For the layers:
- 2 cups cottage cheese or ricotta cheese
- 2 eggs
- 2 tablespoons parsley
- 10 ounces frozen chopped spinach defrosted and squeezed dry
- 12 lasagna noodles cooked and cooled
- 3 cups vegetables of your preference,cooked and cooled
- 4 cups chicken cooked and divided
- 3 cups mozzarella shredded and divided
- 2/3 cup parmesan cheese shredded and divided
Directions
- Preheat the oven to 350 degrees F.
- In a large saucepan over medium-low heat, melt the butter.
- Add the onion and garlic and cook until the onion has softened and turns translucent, about 3 minutes.
- Add in the flour and cook until the flour smell dissipates, about 1-2 minutes.
- Reduce the heat to low.
- Add in the milk and the broth, mixing in a small amount of each in intervals until everything is incorporated and smooth.
- Stir in the cream cheese until it is melted.
- Transfer the saucepan off of the heat and add the 1/3 cup of the parmesan, the 1 cup of the mozzarella cheese, the dried basil, and the oregano. Set the sauce aside.
- In a large mixing bowl, combine the cottage cheese, eggs, parsley, and spinach. Set it aside.
- In a 9x13-inch pan, layer (in this order) 4 of the noodles, 1/4 of the sauce, the cooked vegetables, 1/2 of the chicken, 1 1/2 cups of mozzarella, 1/4 cup of the parmesan, and another 1/4 of sauce.
- Add another layer of 4 of the noodles, the remaining 1/2 of the chicken, the cottage cheese mixture, and 1/4 of the sauce.
- Top off the lasagna with the remaining noodles and the remaining sauce.
- Cover the dish and bake it for 40 minutes.
- Uncover the dish and top it off with the remaining mozzarella and parmesan cheese.
- Bake until the cheese on top is golden brown and bubbly, about 20-30 minutes.
- Serve.
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