Creamy Chicken Lasagna That's Pure Comfort in Every Bite

Creamy Chicken Lasagna is a comforting dish that layers tender chicken with a velvety white sauce, spinach, and artichokes.

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Prep Time 30

Cook Time 40

Resting Time 10

Total Time 1 20

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the White Sauce

4 tablespoons unsalted butter Provides richness and acts as a base for the roux.
2 cloves garlic (minced) Adds aromatic flavor that enhances the sauce.
1/4 cup all-purpose flour Thickens the white sauce, ensuring a smooth texture.
3 cups whole milk Creates a creamy texture in the sauce, making it luscious.
1 1/2 cups mozzarella cheese (divided) Adds gooey, melty goodness.
1/2 cup parmesan cheese Contributes sharp tang and depth to the overall flavor.
to taste salt Enhances the taste of the sauce.
to taste pepper Adds a subtle hint of heat.

For the Lasagna Layers

9-12 sheets lasagna sheets Forms the structural layers; pre-cook for best results.
10 ounces chopped frozen spinach Provides nutritional value; squeeze out excess moisture.
14 ounces quartered artichoke hearts Adds a unique twist to the flavor profile; well-drained.
3 cups cooked chicken Shredded for even distribution throughout.

Equipment

9x13-inch baking dish
Medium saucepan
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Gather your ingredients and prep your workspace.
Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 2 cloves of minced garlic and cook until fragrant.
Whisk in 1/4 cup of all-purpose flour, stirring continuously for 2 minutes. Gradually pour in 3 cups of whole milk, whisking until smooth.
Stir in 1 1/2 cups of shredded mozzarella and 1/2 cup of grated parmesan until melted and creamy. Season with salt and pepper.
Layer the lasagna in a 9x13-inch baking dish starting with a thin layer of white sauce, followed by 3-4 cooked lasagna sheets, artichoke hearts, spinach, and chicken. Sprinkle one-third of the remaining mozzarella on top.
Repeat the layering process with the remaining ingredients, finishing with a final layer of lasagna sheets and remaining white sauce followed by mozzarella and parmesan.
Bake uncovered for 35 minutes until the edges are bubbling and the top is light golden. Then broil for an additional 5 minutes for a crispy top.
Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 8mgCalcium: 300mgIron: 2mg

Notes

Make your roux slowly to avoid lumps. Use block cheese for the best melt. Freezer-friendly after assembly. Refrigerate leftovers in an airtight container for up to 3 days.

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