Description
A comforting and indulgent dish featuring layers of tender chicken, béchamel sauce, spinach, and melty cheese, ideal for family gatherings or cozy dinners.
Ingredients
Scale
- 9–12 lasagna noodles
- 2 cups cooked chicken, shredded or diced
- 4 cups spinach, fresh or frozen
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups béchamel sauce
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Olive oil, for sautéing
- Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and spread on a clean kitchen towel.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the spinach to the skillet, cooking until wilted for fresh spinach or thawing and draining frozen spinach.
- Mix in the cooked chicken and season with salt and pepper, warming through.
- If making béchamel sauce, melt butter, whisk in flour, and gradually add milk while stirring until thickened.
- In a baking dish, layer béchamel sauce, noodles, half the chicken mixture, ricotta, mozzarella, and Parmesan. Repeat layers.
- Finish with noodles topped with béchamel, mozzarella, and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil in the last 10 minutes for a golden crust.
- Let rest for 10-15 minutes before serving.
Notes
For lighter options, use Greek yogurt instead of ricotta and incorporate more vegetables. You can freeze leftovers for up to two months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: lasagna, chicken, creamy, comfort food, family meal