Recipe: Chicken Lasagna

CooQ : Recipe: Chicken Lasagna

Chicken Lasagna

Italian, Mains

360 calories/serving
45 mins
This meal is a gastronomical experience. Chicken with layers of lasagna and gooey cheese that will leave you full but you will still be wanting more. The chef outdid himself!

Recipe by:

Become A Chef At Home


lasagna noodles
olive oil
unsalted butter
all purpose flour
chicken broth
half and half
sea salt
black pepper
parmesan cheese
mozzarella cheese


How to cook noodles

1. Cook 9 lasagna noodles in a large pot of salted water until al dente according to package instructions .

2. Then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together.

Make the belachamel (spinach sauce)

3. Place a pot or large saucepan over medium heat, add 1 tbsp olive oil and saute 1 medium finely chopped onion for 3-4 minutes or until softened.

4. Add 4 tbsp unsalted butter and whisk in 1/3 cup all purpose flour. continue whisking for 3 minutes or until flour mixture is golden.

5. Add 2.5 cups chicken broth, 1.5 cups of half and half, 2 tsp sea salt, and 1/2 tsp black pepper. whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency.

6. Add 3 minced garlic cloves and 5 oz of chopped spinach. stir to combine then remove from heat.

Make the ricotta cheese sauce

7. In a large bowl, whisk together 15 oz ricotta, 1 egg, 2 cups mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup parsley.(reserve 1 cup mozzarella cheese to be used later)

To assemble chicken lasagna

8. Add a little bechamel sauce on the bottom of a 9×13 casserole dish, add 3 noodles, 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.

2. Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce.

3. Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup mozzarella cheese.

Cover & bake

11. Preheat oven to 375˚f.

12. Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil.

13. Bake on the center rack in a preheated oven at 375˚f for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. rest at least 10 minutes uncovered before slicing.


1. If you dont have half and half , you can use equal quantity of heavy cream and milk.

2. Chicken taken can be either 4 cups shredded rotisserie chicken or chicken cooked from 2 pounds chicken breast.

By Natashas Kitchen