Chicken Caesar Lasagna
Transform your traditional lasagna night with this irresistible Chicken Caesar Lasagna—an innovative twist on two classic favorites! Layered with tender shredded chicken infused with tangy Caesar dressing, creamy ricotta, and a velvety homemade béchamel sauce, this recipe redefines comfort food. Each bite is bursting with rich, cheesy goodness from a blend of mozzarella and Parmesan, perfectly balanced by the savory depth of garlic and fresh parsley garnish. Ideal for feeding a hungry crowd, this golden, bubbly dish is both indulgent and surprisingly easy to prepare. It's a flavorful fusion that's sure to become a new family favorite—perfect for weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 1 cup Caesar salad dressing
- 1.5 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 3 cups Shredded mozzarella cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 3 teaspoons Minced garlic
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil and cook lasagna noodles until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the milk, ensuring no lumps form. Add the minced garlic, 1 teaspoon of salt, and black pepper. Continue to stir until the mixture thickens into a béchamel sauce. Remove from heat.
In a large mixing bowl, combine the shredded chicken, Caesar dressing, and 0.5 teaspoon of salt.
In another mixing bowl, stir together the ricotta cheese and 0.5 cup of grated Parmesan cheese.
Lightly grease a 9x13-inch baking dish with olive oil.
Spread a thin layer of the béchamel sauce on the bottom of the dish. Place 3 lasagna noodles on top.
Spread one-third of the chicken mixture over the noodles, followed by one-third of the ricotta mixture. Drizzle with béchamel sauce and sprinkle one-third of the mozzarella cheese on top.
Repeat these layers two more times, ending with a top layer of noodles, béchamel sauce, and the remaining Parmesan and mozzarella cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 646 mg | 50% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
