Cheesy Chicken Lasagna (So Good!) #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles in salted water until al dente, then drain and rinse with cold water to stop cooking and keep them from sticking. Shred 4 cups of chicken.
3. Heat 1 Tbsp olive oil in a large pot or saucepan over medium heat and saute the onion for 3-4 minutes until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Keep whisking for 3 minutes until golden.
4. Whisk in 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt and 1/2 tsp black pepper. Simmer 5 minutes until it thickens to a light gravy. Stir in the garlic and spinach, then remove from heat.
5. In a large bowl, whisk the ricotta, egg, 2 cups of the mozzarella, 1/4 cup parmesan and 1/4 cup parsley.
6. Spread a little of the spinach sauce in a 9x13 dish. Layer 3 noodles, half the ricotta mixture, half the chicken, then one third of the spinach sauce.
7. Repeat the layers once: 3 noodles, the remaining ricotta mixture, the remaining chicken, and another third of the sauce.
8. Top with 3 noodles, the remaining sauce, and the reserved 1 cup mozzarella.
9. Cover with foil, placing toothpicks across the top so the foil does not touch the cheese. Bake on the center rack at 375°F for 45 minutes. Uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionEggCheeseParmesan cheeseChickenMozzarella cheeseSpinach