Rich, cheesy, and loaded with tender chicken in a luscious cream sauce.
Servings: 8 | Prep Time: 30 mins | Cook Time: 45 mins | Rest Time: 10 mins
📝 Ingredients
Main Lasagna Layers
3 cups cooked chicken, shredded (rotisserie works great)
12 lasagna noodles, uncooked
2 cups shredded mozzarella (for topping)
Cheese Mixture
1 large egg, beaten
15 oz ricotta cheese (whole milk if possible)
2 cups shredded mozzarella
1 cup freshly grated Parmesan
½ tsp salt
1 tsp Italian seasoning
16 oz frozen spinach, thawed and thoroughly squeezed dry
Cream Sauce
2 tbsp butter
½ medium onion, chopped
4 cloves garlic, minced
8 oz cream cheese, softened
1⅓ cups heavy cream
½ tsp salt
Pepper, to taste
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 375°F (190°C).
Boil noodles until just al dente (7–8 min). Drain and lay flat on parchment paper to prevent sticking.
2️⃣ Make Cheese Mixture
In a large bowl, combine beaten egg, ricotta, mozzarella, Parmesan, salt, Italian seasoning, and well-drained spinach.
3️⃣ Make Cream Sauce
In a large skillet, melt butter over medium heat.
Add onion, cook 5 min until softened.
Stir in garlic, cook 30 sec.
Add cream cheese, heavy cream, salt, and pepper. Whisk until smooth and creamy, about 5 min. Sauce should be thick but pourable.
4️⃣ Assemble Lasagna (9×13-inch deep baking dish)
Spread ¼ cup cream sauce on bottom.
Layer 4 noodles (slightly overlapping).
Spread half the cheese mixture.
Add half the chicken.
Spoon over ⅓ of remaining cream sauce.
Layer 4 noodles.
Spread remaining cheese mixture.
Add remaining chicken.
Spoon over another ⅓ of sauce.
Layer final 4 noodles.
Top with remaining cream sauce.
Sprinkle with 2 cups mozzarella.
5️⃣ Bake
Cover with foil; bake 30 min.
Remove foil; bake 15 min more until bubbly and golden.
Optional: Broil 1–2 min for extra browning (watch closely).
6️⃣ Rest & Serve
Let lasagna rest 10 min before slicing to set layers. Serve warm.
💡 Tips & Variations
Extra Flavor: Add ½ tsp nutmeg to the cream sauce for a subtle depth.
Veggie Boost: Layer in sautéed mushrooms or roasted red peppers.
Make-Ahead: Assemble, cover, and refrigerate up to 24 hrs before baking.
Freezer-Friendly: Wrap tightly (unbaked) and freeze up to 3 months; bake from frozen, adding 15–20 min to cook time.
If you’d like, I can also make you a meal-prep & freezer storage version of this so you can have ready-to-bake Creamy Chicken Lasagna for busy nights. Would you like me to prepare that?