Ultimate Chicken Lasagna

$- 2 cups cooked chicken, shredded - 12 lasagna noodles - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 egg - 4 cups spinach, fresh or frozen - 3 cups marinara sauce - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Each serving of this chicken lasagna contains about: - Calories: 410 - Protein: 32 grams - Carbohydrates: 38 grams - Fat: 18 grams - Fiber: 3 grams This dish offers a hearty mix of protein and veggies, making it quite balanced. - Chicken: Use turkey or cooked sausage instead. - Ricotta cheese: Cottage cheese works well as a substitute. - Mozzarella: Try provolone or a dairy-free option. - Spinach: Kale or Swiss chard can replace spinach. - Marinara sauce: Any tomato-based sauce can work too. These swaps keep the dish tasty while catering to dietary needs. {{ingredient_image_1}} First, I prepare all my ingredients. I cook the lasagna noodles until they are just right. This step is key to a good texture. While the noodles cool, I mix my creamy ricotta. In a bowl, I combine 2 cups of ricotta cheese with one egg. I add minced garlic, oregano, basil, salt, and pepper. I stir this mix until smooth and creamy. Next, I take 2 cups of cooked chicken and shred it into small pieces. I like to use rotisserie chicken for ease. If I use frozen spinach, I thaw and drain it well. Then, I mix the spinach with the shredded chicken and half of the mozzarella cheese. This mix is packed with flavor and nutrition. Now comes the fun part—layering! I grab a greased 9x13 inch baking dish. I start by spreading 1 cup of marinara sauce on the bottom. Then, I place 4 lasagna noodles on top, overlapping them slightly. Over the noodles, I spread half of the ricotta mixture. I then add half of the chicken and spinach mix. To finish this layer, I sprinkle 1/3 of the mozzarella cheese on top. I repeat this layering process. I add another cup of marinara, 4 more noodles, the rest of the ricotta, and the other half of the chicken-spinach mix. I follow this with another 1/3 of the mozzarella. For the final layer, I top with the last 4 noodles, the remaining marinara sauce, and sprinkle the rest of the mozzarella and Parmesan cheese on top. I cover the dish with aluminum foil, making sure it doesn’t touch the cheese. Then, I bake it in my preheated oven at 375°F for 30 minutes. After that, I remove the foil. I let the cheese bubble and turn golden for an additional 15-20 minutes. Once it’s done, I take it out and let it cool for 10-15 minutes. This cooling time helps the layers set. If I want to add a fresh touch, I garnish with basil leaves before serving. The result is a hearty, flavorful dish that everyone loves! To cook lasagna noodles well, start with a large pot of boiling water. Add salt to the water. This adds flavor to the noodles. Cook the noodles until they are al dente, which means firm yet tender. This usually takes about 8-10 minutes. Stir the noodles gently to avoid sticking. After cooking, drain them and lay them flat on a clean kitchen towel. This step keeps them from sticking together. For a creamy ricotta mixture, start with fresh ricotta cheese. Add one egg to help bind the ingredients. Mix in minced garlic, dried oregano, and dried basil. This adds great flavor. Season with salt and pepper to taste. Blend these ingredients until smooth. If you want extra texture, add some spinach to the mix. This will make your ricotta even more delicious and healthy. To get bubbly and golden cheese, use a mix of mozzarella and Parmesan. Spread the mozzarella evenly on top before baking. Cover the dish with foil for the first part of baking. This helps steam the lasagna and cooks it evenly. Remove the foil in the last 15-20 minutes. This allows the cheese to brown nicely. Keep an eye on it to avoid burning. The end result should be a beautiful, golden top that pulls apart easily. Pro Tips Choose the Right Chicken: For the best flavor, use rotisserie chicken or well-seasoned cooked chicken. This adds depth to your lasagna. Prevent Soggy Noodles: To keep your lasagna from becoming soggy, make sure to drain the noodles thoroughly after cooking and layer them with enough sauce. Layering Technique: When layering, try to spread each layer evenly for consistent cooking and flavor distribution throughout the dish. Let It Rest: Allow the lasagna to rest for at least 10-15 minutes after baking. This helps the layers set and makes cutting easier. {{image_2}} You can boost the health of your chicken lasagna by adding veggies. Spinach is a great choice, but you can mix in more. Try zucchini, mushrooms, or bell peppers. Just chop them small so they blend well. Sauté any fresh veggies before adding them to the layers. This step helps to enhance their flavors and makes the dish even tastier. Cheese adds creaminess and flavor to the dish. While ricotta, mozzarella, and Parmesan are the classics, you can mix it up. Use goat cheese for a tangy touch or add cheddar for a sharp taste. You might also try a blend of Italian cheeses. Get creative based on your family's taste. Each choice can completely change the flavor of your lasagna. Want to make this dish gluten-free? Simply swap traditional lasagna noodles for gluten-free ones. Many brands offer great options that work well. For a low-carb version, try using thin slices of zucchini or eggplant instead of noodles. This change keeps the dish lighter and still delicious. Both swaps allow you to enjoy chicken lasagna while meeting your dietary needs. After enjoying your Ultimate Chicken Lasagna, you might have some leftovers. To store them, let the lasagna cool down first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This helps keep the flavors fresh. Store the leftovers in the fridge for up to 3-4 days. If you want to save some for later, freezing is a great option. Allow the lasagna to cool completely. Then, slice it into serving pieces. Wrap each piece tightly in plastic wrap. Next, place the wrapped pieces in a freezer-safe bag or container. This way, you can enjoy your lasagna for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating your lasagna is simple. For the best taste, use an oven. Preheat your oven to 350°F (175°C). Place the lasagna in a baking dish and cover it with foil. Bake for about 20-25 minutes, or until heated through. If you like, remove the foil for the last 5 minutes to make the cheese extra bubbly. You can also use a microwave for quick reheating. Just cover it and heat in short bursts, checking often. Enjoy your tasty leftovers! Yes, you can use store-bought rotisserie chicken. It saves time and adds great flavor. Just shred the chicken before mixing it with the other ingredients. This makes your lasagna easy and quick to prepare. To make this lasagna ahead of time, you can prepare the layers and assemble it. After layering, cover the dish tightly with plastic wrap and refrigerate it. When you’re ready to bake, remove the wrap and bake as usual. This can be done a day in advance, making your meal prep simple. The best way to serve Ultimate Chicken Lasagna is hot from the oven. Let it cool for 10-15 minutes before slicing. This helps the layers set, making it easier to serve. Garnish with fresh basil leaves for a pop of color and flavor. Serve with a fresh salad or garlic bread for a complete meal. You now have all the tools to make the Ultimate Chicken Lasagna. We covered the key ingredients, nutritional facts, and smart substitutes. I shared step-by-step instructions for prepping, assembling, and baking. You learned tips for perfect noodles and creamy ricotta. Variations let you customize with veggies or different cheeses. Plus, I gave you storage info and answers to common questions. With these insights, you can create a tasty dish that everyone will love. Enjoy making this lasagna and sharing it with others!$

Ultimate Chicken Lasagna

A delicious and hearty lasagna made with layers of chicken, spinach, and three types of cheese.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Main Course

Cuisine Italian

Servings 8

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
12 noodles lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 whole egg
4 cups spinach, fresh or frozen
3 cups marinara sauce
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
to taste fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ricotta cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix well until smooth and set aside.
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
In a large mixing bowl, mix the shredded chicken with the spinach and half of the mozzarella cheese. Set aside.
In a greased 9x13 inch baking dish, start layering your lasagna: Spread 1 cup of marinara sauce on the bottom of the dish. Place 4 lasagna noodles on top, overlapping slightly. Spread half of the ricotta mixture over the noodles, then half of the chicken and spinach mixture. Sprinkle 1/3 of the remaining mozzarella cheese. Repeat the layering process: another cup of marinara sauce, 4 lasagna noodles, the other half of the ricotta mixture, the other half of the chicken-spinach mixture, and another 1/3 of the mozzarella. Top with the last 4 lasagna noodles, the remaining marinara sauce, and finish with the rest of the mozzarella and the grated Parmesan cheese on top.
Cover the baking dish with aluminum foil (avoid touching the cheese) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool for about 10-15 minutes before slicing.
Garnish with fresh basil leaves if desired before serving.

Notes

Let the lasagna cool for a few minutes before slicing for easier serving.

Keyword baked, cheese, chicken, lasagna, pasta