How to Make Chicken Lasagna
This white chicken lasagna comes together in a handful of simple steps. See the recipe card below for more detailed instructions.
- Cook the noodles. Cook the pasta in salted water until al dente. Drain and return to the pot with cold water.
- Prepare the chicken. Shred or cube the chicken.
- Make the filling. Combine the ricotta, spinach, 2 cups of mozzarella, egg, and seasonings.
- Make the cream sauce. Cook the shallots in melted butter over medium heat for 3-4 minutes. Add the garlic, cook for a minute, then sprinkle in the flour and cook for 3 minutes. Whisk in the broth, half and half, cream cheese, parmesan, salt and pepper. Whisk until smooth and cook until bubbly and slightly thickened.
- Assemble the chicken lasagna. Spread 1/4 cup of the sauce on the bottom of the pan. Add a layer of pasta and top with 1/3 of the cheese filling, 1/3 of the chicken, and 1/4 of the sauce. Repeat the layers two more times. Spread the remaining sauce on the last layer of noodles and sprinkle with the remaining mozzarella.
- Bake. Cover with foil and bake for 35 minutes. Remove the foil and cook for an additional 10 minutes, until the edges are lightly golden.
- Enjoy. Garnish with parsley. Allow to sit for 15 minutes before cutting and serving.
Tips and Variation Ideas
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
The most important part is just ahead — click NEXT »»
