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Chicken Lasagna Bake

Chicken Lasagna Bake – Creamy, Cheesy & Comfort Food at Its Best!
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A hearty and creamy Chicken Lasagna Bake made with layers of pasta, cheese, and tender chicken, perfect for a comforting meal.

Ingredients

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  • 9 lasagna noodles
  • 4 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • ¾ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4½ cups whole milk
  • 8 ounces cream cheese, sliced
  • 4 cups shredded jack cheese (divided into ½ cup, ½ cup, and three 1-cup portions)
  • 1 cup ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 4 to 5 cups baby spinach leaves
  • 2 cups cooked chicken, diced or shredded
  • 1 large egg, lightly beaten
  • ½ teaspoon dried or fresh parsley

Instructions

  1. Set oven temperature to 375°F (190°C).
  2. Boil lasagna noodles in salted water according to package directions until al dente. Drain and set aside.
  3. In a 4-quart saucepan over medium heat, melt butter. Whisk in flour, black pepper, sea salt, garlic powder, and onion powder. Cook, stirring constantly, for 1 to 2 minutes until mixture is browned and bubbly.
  4. Gradually whisk in whole milk to the roux until smooth. Continue cooking over medium heat, stirring, until the sauce reaches a gentle boil and thickens, about 6 to 8 minutes.
  5. Add sliced cream cheese and ½ cup shredded jack cheese to the sauce. Stir until fully melted and combined. Remove from heat.
  6. Fold baby spinach leaves into the white sauce and set the mixture aside.
  7. In a small bowl, mix ricotta cheese, beaten egg, dried or fresh parsley, and ½ cup shredded jack cheese until smooth.
  8. Lightly grease a 9×13-inch glass baking dish. Spread a thin layer of white sauce to cover the bottom. Layer three lasagna noodles side by side over the sauce.
  9. Spread half of the ricotta mixture evenly over the noodles. Distribute half the cooked chicken atop. Spoon one-third of the white sauce over the chicken and ricotta. Sprinkle with 1 cup mozzarella and 1 cup jack cheese.
  10. Arrange another layer of noodles. Spread the remaining ricotta mixture followed by the remaining chicken. Top with 1 cup each of mozzarella and jack cheese.
  11. Add the final layer of noodles. Cover with the remaining white sauce and finish by sprinkling the last portions of mozzarella and jack cheese evenly on top.
  12. Bake in preheated oven for 30 to 35 minutes, until sauce is bubbling and cheese is melted and lightly browned.
  13. Remove from oven and optionally garnish with additional parsley before serving.

Notes

  • Ensure the noodles are cooked al dente to avoid mushiness after baking.
  • Feel free to add your favorite vegetables for additional flavor and nutrition.
  • Can be prepared ahead of time and refrigerated before baking.

Nutrition

Find it online: https://www.spiritsdrink.com/chicken-lasagna-bake-comfort-food-recipe/