Cheesy Chicken Lasagna
Cook Time: 1 hour 30 minutes
Prep Time: 45 minutes
Total Time: 2 hours 15 minutes
Description: This delightful cheesy chicken lasagna is a harmonious blend of multiple recipes, infused with my unique twists, resulting in a comforting dish that has received rave reviews.
Recipe Category: One Dish Meal
Keywords: Poultry, Meat, Oven, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breasts | 4 |
| Fresh cilantro | 1 |
| Fresh rosemary | 1 |
| Chicken broth | 12 cups |
| Milk | 1 cup |
| All-purpose flour | 1/4 cup |
| Ricotta cheese | 1 cup |
| Cream cheese | 8 oz |
| Onion | 1 |
| Butter | 1/2 cup |
| Olive oil | 1 |
| Dried basil | 1 |
| Dried oregano | 2 |
| Mozzarella cheese | 1 1/2 cups |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 475.2 |
| Total Fat | 33.5 g |
| Saturated Fat | 17.9 g |
| Cholesterol | 134.2 mg |
| Sodium | 636.8 mg |
| Total Carbohydrates | 10.9 g |
| Dietary Fiber | 0.9 g |
| Sugars | 3.1 g |
| Protein | 32.7 g |
Instructions
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Preheat your oven to 350°F (175°C). Begin by sprinkling the boneless skinless chicken breasts with fresh cilantro and rosemary. Place them on a baking sheet and bake in the preheated oven for 45 minutes until cooked through and tender.
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Once baked, remove the chicken from the oven, allow it to cool for a few minutes, and then slice it into thin pieces. Set aside to keep warm.
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In the meantime, cook the lasagna noodles according to the package instructions until they reach an al dente texture. Once cooked, drain and run them under cold water to prevent sticking. Set aside.
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In a skillet, melt the butter over medium heat. Add sliced mushrooms and sauté until golden brown and tender, then remove from heat and set aside.
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In a separate saucepan, heat olive oil over medium-high heat. Add diced onion and sauté until it becomes translucent, which should take about 5 minutes.
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Sprinkle the flour over the onions, stirring continuously to create a roux, and cook for an additional minute to eliminate the raw flour taste.
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Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Add in the ricotta cheese, cream cheese, dried basil, and dried oregano. Stir until all the ingredients are fully melted and combined, then reduce the heat and let it simmer gently for about 10-15 minutes, stirring occasionally.
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To assemble the lasagna, spoon a ladleful of the cheese sauce into the bottom of a 9×13-inch baking pan to create a light layer.
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Place 4 lasagna noodles on top of the cheese sauce, followed by a layer of sliced chicken and a generous amount of fresh spinach leaves. Cover this layer with half of the cheese sauce mixture.
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Repeat the process by adding another 4 lasagna noodles, followed by the sautéed mushrooms, bell peppers, and the majority of the mozzarella cheese (reserve about 1 cup for topping).
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Spoon about half of the remaining cheese sauce over this layer, followed by the final layer of 4 lasagna noodles. Spread the remaining cheese sauce over the top, finishing with the reserved mozzarella cheese.
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Cover the baking pan with aluminum foil (to prevent sticking, you can spray the foil with cooking spray) and bake in the preheated oven for 45 minutes.
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After 45 minutes, remove the foil and allow the lasagna to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
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Once baked, remove the lasagna from the oven and let it stand for about 5 minutes before slicing. This resting period will help the layers set for cleaner cuts.
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Serve warm, preferably enjoyed with a glass of burgundy wine for the ultimate pairing experience. Enjoy your delicious Cheesy Chicken Lasagna!
This recipe is sure to become a cherished favorite, bringing warmth and satisfaction to your table!
