Chicken Lasagna
Chicken Lasagna
Course: Recipes, MainDifficulty: EasyServings
4
servingsTotal time
40
minutesINGREDIENTS
- Shredded Chicken
1 kg chicken breast
Seasoning (paprika, salt, black pepper, garlic powder, oregano)
Chicken broth
- Spinach Sauce
1 Cup of chopped onions
2 tbsp minced garlic
All-purpose flour
3 cups of milk
Salt, black pepper, nutmeg
4 cups of baby spinach
- Cheese Filling
1 1/2 cups of ricotta cheese
2 cups of mozzarella cheese
1 cup of parmesan cheese
- Additional:
Lasagna noodles (boil until al dente; cooked but still firm to the bite)
Directions
- Season the chicken breasts with paprika, salt, black pepper, garlic powder, and oregano.
- Cook the chicken breasts in a skillet or oven until fully cooked.
- Shred the cooked chicken using forks. If needed, add a splash of chicken broth to keep the shredded chicken moist.
- In a saucepan, sauté chopped onions and minced garlic until softened. Sprinkle all-purpose flour over the onions and garlic, stirring to create a roux.
- Gradually whisk in milk until the mixture thickens.
- Season with salt, black pepper, and nutmeg.
- Add baby spinach to the sauce, allowing it to wilt. Stir until well combined.
- In a bowl, combine ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Mix well.
- Assembly
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of the spinach sauce. Place a layer of boiled lasagna noodles over the sauce. Spread a portion of the shredded chicken over the noodles. Add a layer of the spinach sauce and then a layer of the cheese filling.
- Repeat the layers until you run out of ingredients, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil. Bake in the preheated oven for about 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and the lasagna is bubbly.
- Allow the lasagna to cool for a few minutes before slicing and serving.
Shop the Ingredients
