Description
Chicken Lasagna Bake is a comforting and creamy dish made with layers of lasagna noodles, chicken, cheese, and a rich white sauce, perfect for family dinners.
Ingredients
Scale
- 9 lasagna noodles
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- ¾ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4½ cups whole milk
- 8 ounces cream cheese, sliced
- 4 cups shredded jack cheese, divided into ½ cup, ½ cup, and three 1-cup portions
- 1 cup ricotta cheese
- 3 cups shredded mozzarella cheese
- 4 to 5 cups baby spinach leaves
- 2 cups cooked chicken, diced or shredded
- 1 large egg, lightly beaten
- ½ teaspoon dried or fresh parsley
Instructions
- Set oven temperature to 375°F (190°C).
- Boil lasagna noodles in salted water according to package directions until al dente. Drain and set aside.
- In a 4-quart saucepan over medium heat, melt butter. Whisk in flour, black pepper, sea salt, garlic powder, and onion powder. Cook, stirring constantly, for 1 to 2 minutes until mixture is browned and bubbly.
- Gradually whisk in whole milk to the roux until smooth. Continue cooking over medium heat, stirring, until the sauce reaches a gentle boil and thickens, about 6 to 8 minutes.
- Add sliced cream cheese and ½ cup shredded jack cheese to the sauce. Stir until fully melted and combined. Remove from heat.
- Fold baby spinach leaves into the white sauce and set the mixture aside.
- In a small bowl, mix ricotta cheese, beaten egg, dried or fresh parsley, and ½ cup shredded jack cheese until smooth.
- Lightly grease a 9×13-inch glass baking dish. Spread a thin layer of white sauce to cover the bottom. Layer three lasagna noodles side by side over the sauce.
- Spread half of the ricotta mixture evenly over the noodles. Distribute half the cooked chicken atop. Spoon one-third of the white sauce over the chicken and ricotta. Sprinkle with 1 cup mozzarella and 1 cup jack cheese.
- Arrange another layer of noodles. Spread the remaining ricotta mixture followed by the remaining chicken. Top with 1 cup each of mozzarella and jack cheese.
- Add the final layer of noodles. Cover with the remaining white sauce and finish by sprinkling the last portions of mozzarella and jack cheese evenly on top.
- Bake in preheated oven for 30 to 35 minutes, until sauce is bubbling and cheese is melted and lightly browned.
- Remove from oven and optionally garnish with additional parsley before serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken Lasagna Bake, Comfort Food, Family Dinner