Farmhouse Chicken Lasagna
Cozy up to the ultimate comfort food with this Farmhouse Chicken Lasagna, a hearty and flavorful twist on the classic Italian dish. Layered with tender shredded chicken, wilted spinach, and a rich, creamy béchamel sauce, this recipe combines rustic farmhouse charm with gourmet sophistication. The ricotta mixture—enhanced with a touch of Parmesan and a hint of nutmeg—brings a velvety creaminess, while gooey mozzarella creates a satisfyingly cheesy finish. Perfectly golden and bubbling from the oven, this dish is ideal for family dinners, gatherings, or meal prep. Ready in just 90 minutes and serving up to 8 people, this homemade lasagna pairs beautifully with a crisp green salad or warm garlic bread for a complete meal. Say goodbye to bland casseroles—this recipe is a game-changer for chicken lasagna enthusiasts!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 sheets Lasagna noodles
- 4 cups Fresh spinach
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 3 cloves Minced garlic
- 1 tablespoon Olive oil
- 1 Egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside on a clean kitchen towel to prevent sticking.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes until the mixture forms a smooth paste. Gradually add milk, whisking constantly to prevent lumps. Cook until the béchamel sauce thickens, about 5-7 minutes. Stir in salt, pepper, and nutmeg (if using). Remove from heat.
In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, and a pinch of salt. Mix until smooth.
Begin assembling the lasagna in a 9x13-inch baking dish. Start with a thin layer of béchamel sauce on the bottom. Add a layer of lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the spinach and shredded chicken, and a sprinkle of mozzarella and Parmesan cheeses. Repeat the layers two more times, finishing with a layer of béchamel sauce and the remaining cheeses on top.
Cover the dish with aluminum foil (sprayed with cooking spray to prevent sticking) and bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
7068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.8 g | 373% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1679 mg | 560% | |
| Sodium | 8378 mg | 364% | |
| Total Carbohydrate | 605.9 g | 220% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 60.7 g | ||
| Protein | 530.4 g | 1061% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 7052 mg | 542% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 4767 mg | 101% | |
*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.
