Creamy Chicken Lasagna

​

For assembling the lasagna:

3 cups cooked chicken (rotisserie recommended)

12 uncooked lasagna noodles

2 cups shredded mozzarella (for topping)

Cheese mixture:

1 large egg (beaten)

15 ounces ricotta cheese

2 cups shredded mozzarella

1 cup freshly grated parmesan

½ teaspoon salt

1 teaspoon Italian seasoning

16 ounces frozen spinach (thawed)

Cream sauce:

2 tablespoons butter

½ medium onion (chopped)

4 cloves garlic (minced)

8 ounces cream cheese (softened)

1 ⅓ cups heavy/whipping cream

½ teaspoon salt

Pepper (to taste)

​

​

​

Preheat oven to 375°F. Boil lasagna noodles until just al dente, drain, and lay out on parchment paper.

Beat egg in a large bowl, mix in ricotta, mozzarella, parmesan, salt, Italian seasoning, and thawed spinach.

For cream sauce, sauté butter and onion in a skillet. Add garlic, then cream cheese, cream, salt, and pepper. Stir until smooth.

Spread some cream sauce in a deep 9×13 casserole dish. Layer with noodles, half the cheese mixture, half the chicken, and a third of the cream sauce. Repeat layers, ending with noodles topped with remaining cream sauce and shredded mozzarella.

Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Broil for a few minutes if desired for a golden top.

Let sit for 10 minutes before slicing and serving.

​

​

​

Thaw spinach and squeeze out water thoroughly to avoid a watery lasagna.

Boil an extra noodle or two in case of tears.

Assemble ingredients and prep steps ahead for smoother cooking.

This lasagna pairs well with garlic bread or a Caesar salad.