Description
Lasagna is a classic comfort food that never fails to bring people together, but have you ever tried it with a creamy twist? Imagine tender shredded chicken layered with silky béchamel, gooey mozzarella, and perfectly cooked lasagna noodles, all baked to golden perfection.Â
Ingredients
Scale
For the Chicken Filling:
- 3 cups shredded cooked chicken (rotisserie works great!)
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp nutmeg (optional)
- Salt and pepper to taste
Other Ingredients:
- 12 lasagna noodles, cooked
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
Instructions
- Prepare the Chicken Filling:
- In a large bowl, combine shredded chicken, ricotta cheese, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Make the Béchamel Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add milk, whisking constantly to avoid lumps.
- Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg if using.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce. Add a layer of lasagna noodles, followed by the chicken filling, béchamel, and a sprinkle of mozzarella.
- Repeat the layers, finishing with noodles topped with béchamel and a mix of mozzarella and provolone.
- Bake:
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Cool and Serve:
- Let the lasagna rest for 10 minutes before slicing. Serve hot and enjoy!