Lemon Chicken Lasagna
Brighten up your dinner routine with this zesty and comforting Lemon Chicken Lasagna, a fresh twist on the classic Italian favorite. Layers of tender lasagna noodles, creamy ricotta, shredded chicken, and a velvety white sauce infused with vibrant lemon zest and juice come together in perfect harmony. Each bite delivers a delightful balance of creamy, cheesy richness and refreshing citrus flavor, making it a crowd-pleasing dish that's ideal for both casual weeknight dinners and special occasions. Topped with gooey mozzarella and Parmesan cheese, then baked to bubbly perfection, this lasagna is as visually stunning as it is delicious. Plus, it's easy to assemble and serves up to 8, making it a fantastic option for feeding the whole family or entertaining guests. If you're looking to elevate your homemade lasagna game, this lemon-kissed chicken lasagna is a must-try!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Cooked shredded chicken
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Chicken broth
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring water to a boil. Add a tablespoon of olive oil and cook the lasagna noodles according to the package instructions. Drain and set aside on a baking sheet to prevent sticking.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
Gradually whisk in the milk and chicken broth, continuing to stir until the mixture begins to thicken, about 5 minutes.
Stir in the lemon zest, lemon juice, garlic powder, salt, and black pepper. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, and half of the prepared white sauce. Stir until well mixed.
In a separate bowl, mix the ricotta cheese with the chopped parsley.
To assemble, spread a thin layer of the remaining white sauce on the bottom of a 9x13-inch baking dish. Lay 3 lasagna noodles on top.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the chicken mixture. Drizzle with a small amount of the white sauce and sprinkle with mozzarella cheese.
Repeat the layers two more times, finishing with a layer of noodles on top. Spread the remaining white sauce over the top layer and sprinkle generously with the remaining mozzarella and Parmesan cheese.
Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbling.
Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
6839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1443 mg | 481% | |
| Sodium | 9070 mg | 394% | |
| Total Carbohydrate | 610.5 g | 222% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 62.0 g | ||
| Protein | 510.6 g | 1021% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 6524 mg | 502% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 5013 mg | 107% | |
*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.
