Tender chicken layered in between perfectly cooked lasagna noodles and a creamy white sauce, this is easy and flavorful Chicken Lasagna!
Servings 12 servings
- 3/4 pound lasagna pasta sheets 16 total
For the White Alfredo Sauce
- 6 tablespoons salted butter
- 1 whole shallot minced
- 1/2 cup cooking white wine
- 2 cups heavy cream
- 3/4 cup parmesan cheese
- salt & pepper to taste
For the Lasagna Filling
- 2 cups cottage cheese
- 10 oz frozen spinach thawed, wrung out and chopped well
- 8 oz mozzarella cheese grated and divided
- 1 whole egg
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt & pepper to taste
- 3/4 pound rotisserie chicken shredded; skin and bones removed
Bring large pot of salted water to boil. Cook lasagna pasta sheets according to package directions. Drain and set aside.
While the pasta is cooking, heat a large, nonstick skillet over medium heat. Melt butter and saute shallots until lightly browned, about 3 minutes. Deglaze pan with wine and cook sauce to reduce down. Reduce heat to low.
Stir in heavy cream and melt in parmesan cheese to form a creamy and smooth sauce. Taste and add in pepper (and salt if necessary). Remove from heat and set aside.
Make the cheese and spinach filling by stirring together cottage cheese, spinach, half of the mozzarella cheese, egg, basil, oregano, salt & pepper. Set aside.
Lightly spray a 9x13 pan with nonstick cooking spray. Spread 1/4 cup of the white sauce across the bottom. Add a layer of pasta across the bottom and top with 1/3 of the cheese and spinach filling. Top with 1/3 of the chicken, then 1/4 of the sauce. Repeat these layers until you have no more ingredients left. So the full layering order is:a little bit of sauce across the bottomnoodles1/3rd cheese filling1/3rd chicken1/4th saucenoodles1/3rd cheese filling1/3rd chicken1/4th saucenoodles1/3rd cheese filling1/3rd chicken1/4th saucenoodles1/4th sauceremaining mozzarella cheese
Top the chicken lasagna with remaining mozzarella cheese and bake covered at 375 degrees for 30-45 minutes or until golden and bubbly on top.
Remove from oven and rest 15 minutes before cutting and serving.
Calories: 423kcal | Carbohydrates: 25g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 431mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3756IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 1mg