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Cheesy Chicken Lasagna

This creamy Cheesy Chicken Lasagna is made with tender chicken, spinach, and a velvety white sauce, making it a comforting weeknight dinner that's family-approved and perfect for leftover chicken.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 pieces Lasagna noodles Regular or no-boil, use according to package.
  • 2 cups Cooked chicken, shredded or chopped Use leftovers, rotisserie, or poached.
  • 4-6 cups Fresh spinach About 10-12 oz frozen spinach, thawed & drained is also acceptable.
  • 2 cups Heavy cream Half-and-half is okay for a lighter sauce.
  • 3-4 tablespoons Butter
  • 3 tablespoons All-purpose flour For the roux.
  • 2 cups Mozzarella cheese, shredded
  • 0.5-0.75 cups Parmesan cheese, grated
  • 2-3 cloves Garlic, minced
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly oil or spray a 9×13-inch baking dish.
  2. Cook the lasagna noodles according to package directions, drain, and spread on a tray to prevent sticking. If using no-boil noodles, skip this step.
  3. In a medium saucepan over medium heat, melt the butter to make the roux. Add the flour, stirring constantly for about 1 minute until bubbly and fragrant.
  4. Gradually whisk in the cream, stirring and simmering gently until the sauce thickens (about 3–5 minutes). If it gets too thick, add a splash of milk.
  5. Stir in the minced garlic, fold in the spinach until wilted (or warmed if using frozen), then add the cooked chicken, seasoning with salt and pepper. Adjust seasoning to taste.
Assembly
  1. Place a thin layer of sauce on the bottom of the baking dish.
  2. Add a layer of noodles, followed by a spoonful of chicken-spinach sauce, and a layer of shredded mozzarella and a sprinkle of Parmesan.
  3. Repeat the layering process until all ingredients are used, finishing with a generous top layer of cheese.
Baking
  1. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the top is bubbly and golden.
  2. Let the lasagna rest for 5–10 minutes before slicing to help it set and make serving cleaner.

Notes

Cool lasagna before storing; cover tightly with foil or plastic wrap and refrigerate for 3–4 days. To freeze assembled, cover tightly and freeze for up to 2–3 months. This recipe is versatile; consider adding mushrooms, or swapping in different cheeses.