Directions:
- Preheat Oven & Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish, setting the stage for your lasagna layers. - Sauté the Onion & Garlic
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they become translucent and fragrant. - Add the Chicken
Stir in the shredded chicken and warm it through with the onions and garlic. Once it’s well mixed, set this mixture aside for later. - Make the Ricotta Mixture
In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan, egg, and fresh basil and parsley. Season generously with salt and pepper, and mix well until smooth and creamy. - Layer the Lasagna
- Spread a thin layer of béchamel or Alfredo sauce on the bottom of the prepared baking dish.
- Lay 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, then layer half of the chicken mixture on top, followed by 1 cup mozzarella and a third of the remaining béchamel sauce.
- Repeat the layering: add another layer of noodles, followed by the remaining ricotta mixture, the remaining chicken, another cup of mozzarella, and another third of the béchamel sauce.
- Final Layer
- Place the final 3 noodles on top.
- Spread the last third of the béchamel sauce over the noodles.
- Top with the remaining mozzarella and sprinkle the last 1/2 cup of Parmesan cheese. For extra flavor, you can add a sprinkle of nutmeg if you like.
- Bake the Lasagna
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown. - Let It Rest
Once done, let the lasagna sit for 10 minutes to allow the layers to set before slicing and serving.
Variations & Tips:
- Cheese Variations: Feel free to play with different cheeses. Smoked provolone can add a rich depth, while Gruyère brings a nutty warmth. For extra creaminess, try adding a bit more ricotta or even mascarpone.
- Vegetarian Option: For a twist, skip the chicken and add roasted vegetables like zucchini, bell peppers, or spinach for a flavorful vegetarian lasagna.
- Béchamel or Alfredo?: If you want to take the extra step, make a homemade béchamel sauce with butter, flour, milk, and a dash of nutmeg. Alternatively, you can use store-bought Alfredo sauce for a quicker option—just be sure to choose a quality brand.
- Herb Love: Fresh herbs like basil and parsley brighten the dish, so don’t be shy about adding a little extra to the layers.
Serving Suggestions:
- Serve your Creamy Chicken Lasagna with a crisp green salad tossed in a light vinaigrette to balance out the richness of the dish.
- Pair it with garlic bread or a crusty baguette to mop up all that creamy sauce.
- A side of steamed veggies or a medley of roasted vegetables makes for a colorful and nutritious meal.
A Family Favorite
This Creamy Chicken Lasagna has quickly become a staple in our household. The layers of tender chicken, creamy sauce, and melted cheese come together to create a dish that’s both comforting and filling. My kids loved it, and there’s always something special about enjoying leftovers the next morning!
Whether you’re making it for a busy weeknight dinner or preparing it for a gathering, this lasagna is sure to please. Simple yet indulgent, it’s a recipe that brings people together, bite by delicious bite!