An Amazingly Cheesy Chicken Lasagna That Has it All!

This is an absolutely delicious version of lasagna – I’ve been making this instead of beef lasagna ever since I first tried this recipe!

If you want to make this dish a bit lighter, you can cut down on the amount of cheese and add some more vegetables. I like to add grated carrots and sliced mushrooms.

Watch out for over-eating because this is so good you’ll keep going for “one more bite”!




9 lasagna noodles

1 1/2 cups milk

4 cups shredded mozzarella

1 cup grated Parmesan cheese

1 tsp dried basil

1 clove garlic

1/2 cup all-purpose flour

1 tsp salt

1/2 cup butter

1 onion, chopped

1/2 ground black pepper

2 cups ricotta cheese

2 cups chicken broth

1 tsp dried oregano

2 cups cubed cooked chicken

2 packaged frozen chopped spinach

1 tsp parsley

1/4 cup parmesan



Preheat oven at 350 degrees F. Boil some water (add a pinch of salt), cook lasagna noodles in the water for 8-10 minutes. Drain and rinse with cold water.

Melt butter in a pan. Add garlic and onion, cook until tender, stirring frequently. Add salt and flour, stir, simmer until bubbly.

Add broth and milk, mix everything together. Boil and stir continuously for 1 minute.

Spread 1/3 of the sauce on the bottom of the baking dish. Layer with 1/3 of the noodles, all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, layer with 1/3 of the sauce, the spinach and 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange the remaining noodles over the cheese, spread remaining sauce over noodles. Sprinkle with parsley and additional cheese.

Bake for 35-40 minutes.





Quick Tip: If you freeze the leftovers in individual portions, you’ll have a quick lunch ready whenever you’re too busy to cook!

Thanks to You n Mine Recipes for this tasty version on an Italian classic

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