Roasted Chicken Lasagna
Indulge in the ultimate comfort food with this Roasted Chicken Lasagna, a rich and creamy twist on the classic Italian dish. This recipe layers tender lasagna sheets with succulent shredded roasted chicken, a luscious homemade béchamel sauce infused with garlic, Parmesan, and a hint of nutmeg, and a dreamy ricotta and parsley blend. Topped with layers of golden, bubbly mozzarella, this lasagna delivers unparalleled flavor in every bite. Perfect for family dinners or special gatherings, it combines simple yet hearty ingredients to create a crowd-pleasing dish that’s both satisfying and elegant. Don’t forget to let it rest before slicing to ensure picture-perfect layers!
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets
- 4 cups Cooked, shredded roasted chicken
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 2 cloves Minced garlic
- 1 cup Grated Parmesan cheese
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cup Fresh parsley, chopped
- 1 tablespoon Olive oil
- 4 cups Water
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring 4 cups of water and 1 teaspoon of salt to a boil. Cook the lasagna sheets according to the package instructions until al dente. Drain and toss lightly with olive oil to prevent sticking, then set aside.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a paste and lightly browns.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
Stir in the Parmesan cheese, 1/2 teaspoon of salt, black pepper, and nutmeg. Remove from heat and set aside.
In a medium mixing bowl, combine the ricotta cheese and parsley. Mix well.
Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Spread a thin layer of béchamel sauce on the bottom of the dish.
Place 3 cooked lasagna sheets over the sauce, overlapping slightly.
Spread 1/3 of the shredded roasted chicken over the noodles, followed by 1/3 of the ricotta mixture, 1/3 of the béchamel sauce, and 1 cup of shredded mozzarella cheese.
Repeat the layering process twice more, ending with béchamel sauce topped with the remaining mozzarella and a sprinkling of Parmesan cheese.
Cover the dish with foil, ensuring the foil does not touch the cheese, and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
5882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.2 g | 337% | |
| Saturated Fat | 140.6 g | 703% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1598 mg | 533% | |
| Sodium | 9191 mg | 400% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 46.6 g | ||
| Protein | 532.4 g | 1065% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 6768 mg | 521% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5734 mg | 122% | |
*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.
