Creamy Chicken Spinach Lasagna (Print Version)
Tender chicken, creamy sauce, ricotta, spinach, and cheese baked into comforting Italian layers.
# Ingredients:
→ Sauce
01 -
4 tablespoons butter
02 -
¼ cup all-purpose flour
03 -
2 cups milk
04 -
1 cup chicken broth
05 -
2 teaspoons salt
06 -
¼ teaspoon pepper
07 -
1 teaspoon garlic powder
08 -
½ cup parmesan cheese
09 -
2 teaspoons dried parsley
→ Lasagna
10 -
1 package lasagna noodles
11 -
32 ounces ricotta cheese
12 -
¼ cup grated parmesan cheese
13 -
2 eggs
14 -
¾ teaspoon salt
15 -
¼ teaspoon pepper
16 -
1 teaspoon garlic powder
17 -
8 ounces frozen spinach, thawed and drained
18 -
3 cups shredded cooked chicken
19 -
18 slices provolone cheese
# Steps:
01 -
Preheat the oven to 350°F. Cook the lasagna noodles according to the package directions, then drain and let cool.
02 -
Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 3-4 minutes until golden brown and bubbling. Add the milk and chicken broth gradually while whisking constantly. Bring the sauce to a simmer and cook until thickened. Remove from heat and stir in salt, pepper, garlic powder, parmesan, and parsley.
03 -
Mix the ricotta cheese, grated parmesan, eggs, salt, pepper, and garlic powder until well combined. Stir in the thawed and drained spinach, and the shredded cooked chicken.
04 -
Spoon ¾ cup of the prepared sauce into the bottom of a 9x13-inch baking dish. Add three lasagna noodles to cover the bottom. Spread half of the chicken filling over the noodles. Layer six slices of provolone over the filling and spoon another ¾ cup of sauce over the cheese. Repeat the layers ending with three noodles, remaining sauce, and the remaining cheese slices on top.
05 -
Bake in the preheated oven for 40-50 minutes until the sauce is bubbling and the cheese is melted and lightly browned. Let the lasagna cool for 10-15 minutes before serving.