PREP TIME: 45 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 45 mins | SERVINGS: 15
This Chicken Lasagna is a nice delicious do-away from the usual lasagna. It’s a breeze to throw together with layers of noodles, tender chicken, veggies, and cheese in a rich, creamy sauce. A pure comfort that pairs perfectly alongside garlic bread and a simple salad.
Ingredients
12 lasagna noodles cooked and cooled
4 c. cooked chicken
3 c. vegetables cooked and cooled
10 ounces frozen chopped spinach defrosted and squeezed dry
2 c. cottage cheese or ricotta cheese
2 Eggs
2 tbsp parsley
4 c. mozzarella divided
⅔ c. shredded Parmesan cheese divided
Sauce:
⅓ c. butter
1 onion diced
2 cloves garlic minced
¼ c. flour
2 c. milk
2 c. chicken broth
4 ounces cream cheese
1 tsp dried basil
½ tsp oregano
How to make Chicken Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees F.
To make the Sauce:
Step 2: On medium-low heat, melt the butter. Once melted, add the onion and garlic and cook for about 3 minutes until the onion has softened. Add in the flour and continue to cook for a minute or two more.
Step 3: Adjust the heat to low. Whisk the milk and broth and add it in small increments to the onion and garlic, whisking until smooth. Then, add in the cream cheese once all the liquid has been added. Stir until melted.
Step 4: Remove from the heat before adding in 1/3 cup of Parmesan, a cup of mozzarella cheese dried basil and oregano.
To assemble:
Step 5: Mix the cottage cheese with egg, parsley, and spinach, then set aside.
Step 6: Layer four noodles, sauce, cooked vegetables, and half of the chicken in a 9 x 13-inch pan, then sprinkle with half of the mozzarella, 1/4 cup of Parmesan, and 1/3 of the sauce. For the next layers, add the noodles again followed by the chicken, cottage cheese mixture, and sauce, then top with the rest of the noodles and sauce.
Step 7: Place in the preheated oven and bake for about 40 minutes, covered. Remove the cover, top with the remaining cheese, and continue to bake for another 20 to 30 minutes more.
Note:
For this recipe, I used steamed broccoli and carrots but feel free to use any combination such as mushrooms, asparagus, bell peppers, or zucchini.
NUTRITION FACTS:
Calories: 411 | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 614mg | Potassium: 414mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3005IU | Vitamin C: 20.9mg | Calcium: 329mg | Iron: 1.9mg
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