Garlic Chicken Lasagna
Indulge in the ultimate comfort food with this Garlic Chicken Lasagna, a creamy and flavorful twist on the classic Italian favorite. Featuring tender shredded chicken seasoned with garlic and Italian herbs, this lasagna layers rich ricotta cheese, sautéed spinach, and a velvety homemade béchamel sauce between perfectly cooked lasagna noodles. Topped with gooey mozzarella and nutty Parmesan, every bite is a harmonious blend of cheesy, garlicky goodness. Perfect for family dinners or special occasions, this hearty dish bakes to golden perfection and rests to deliver the ideal slice. Serve a warm, bubbling pan of Garlic Chicken Lasagna to satisfy every craving while elevating your dinnertime routine.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 large pieces Chicken breast
- 6 cloves Garlic
- 2 tablespoons Olive oil
- 16 ounces Ricotta cheese
- 5 cups Spinach
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 3 cups Milk
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, following package instructions. Drain and set aside.
Season the chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and Italian seasoning. Mince 4 garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove from skillet and shred the chicken with two forks.
In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Add the spinach and cook until wilted, about 2 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk while whisking constantly to create a smooth béchamel sauce. Simmer until slightly thickened, about 5 minutes. Stir in 1/2 cup of Parmesan cheese and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Spread a thin layer of the béchamel sauce on the bottom of a 9x13-inch baking dish. Lay down 3-4 lasagna noodles to create the first layer.
On top of the noodles, evenly spread 1/3 of the shredded chicken, sautéed spinach, and ricotta cheese. Pour 1/3 of the béchamel sauce over the layer and sprinkle 1/3 of the shredded mozzarella.
Repeat the layering process two more times, finishing with a layer of béchamel sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your creamy, garlicky Garlic Chicken Lasagna!
Nutrition Facts
Calories |
5661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.1 g | 299% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 8472 mg | 368% | |
| Total Carbohydrate | 596.5 g | 217% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 65.9 g | ||
| Protein | 330.7 g | 661% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 5565 mg | 428% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4676 mg | 99% | |
*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.
