Introduction to Chicken Lasagna Bake
I often find myself searching for that perfect recipe that combines warmth, comfort, and ease. Enter my Chicken Lasagna Bake, a delightful dish that brings smiles around the dinner table. It’s creamy, hearty, and oh-so-satisfying—all in one gooey, cheesy package. On hectic weeknights, this recipe becomes my go-to solution. It transforms into a beautiful meal with minimal fuss, allowing me to spend more time with my family. Nothing feels better than serving a cozy dinner that looks and tastes like it came from a five-star restaurant!
Why You’ll Love This Chicken Lasagna Bake
This Chicken Lasagna Bake is the answer to those busy days when you crave something homemade yet simple. It requires minimal prep time and turns into a crowd-pleaser in no time. Each bite is a comforting hug of flavors, with creamy layers that blend beautifully. Plus, it’s perfect for leftovers, making your life easier the next day. Whether it’s a family gathering or just a regular Tuesday, this dish truly makes every occasion special!
Ingredients for Chicken Lasagna Bake
Gathering your ingredients is the first step to this delightful Chicken Lasagna Bake. Here’s what you’ll need:
- Lasagna noodles: The backbone of this dish, they provide structure and heartiness.
- Salted butter: For creating a rich white sauce that envelopes everything in flavor.
- All-purpose flour: Helps thicken the sauce, giving it that creamy texture we all love.
- Ground black pepper: A subtle spice that enhances the overall flavor profile.
- Sea salt: Just enough to balance the dish and bring out the other flavors.
- Garlic powder: For a hint of garlicky goodness without the chopping fuss.
- Onion powder: Adds depth and sweetness to the dish.
- Whole milk: The base of our luscious white sauce, providing creaminess.
- Cream cheese: This is the star that takes our sauce to the next level—rich and velvety.
- Shredded jack cheese: Adds a mild yet creamy cheese flavor that melds beautifully.
- Ricotta cheese: Creamy and slightly sweet, this cheese acts as a filling layer.
- Shredded mozzarella cheese: The gooey cheese layer topping it off, because who can resist melty mozzarella?
- Baby spinach leaves: An easy way to sneak in some greens without altering the taste!
- Cooked chicken: Use leftover rotisserie chicken for ease or cook fresh chicken for a delicious layer.
- Large egg: Helps bind the ricotta mixture for a better texture.
- Dried or fresh parsley: A sprinkle for flavor and a pop of color on top.
Feel free to customize with optional additions like mushrooms or zucchini for extra nutrition. You can find precise measurements for each of these ingredients at the bottom of the article, ready for printing if you decide to give this recipe a try!
How to Make Chicken Lasagna Bake
Creating this Chicken Lasagna Bake is easier than you might think! Each step is simple and straightforward, making it perfect for busy weeknights. Let’s dive into the process that transforms humble ingredients into a creamy, cheesy masterpiece.
Step 1: Preheat Your Oven
First, set your oven to 375°F (190°C) to prepare for baking. This step is crucial, as a properly preheated oven ensures even cooking for your Chicken Lasagna Bake.
Step 2: Cook the Lasagna Noodles
Next, bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package directions until they’re al dente. Once done, drain the noodles and set them aside. This will prevent them from getting too soft in the oven!
Step 3: Make the White Sauce
Now it’s time to make the creamy white sauce. In a 4-quart saucepan, melt the salted butter over medium heat. Whisk in the flour along with black pepper, sea salt, garlic powder, and onion powder. Cook this mixture for about 1 to 2 minutes until it’s bubbly and golden.
Gradually add the whole milk while whisking. Keep stirring until the sauce comes to a gentle boil and thickens, which should take about 6 to 8 minutes. Stir in the sliced cream cheese and ½ cup of shredded jack cheese until it’s fully melted and creamy. This sauce is where all the magic happens!
Step 4: Prepare the Ricotta Mixture
In a small bowl, mix ricotta cheese with a lightly beaten egg and ½ cup of shredded jack cheese. This mixture adds delicious flavor and body to the dish. Mix until smooth—no lumps allowed!
Step 5: Assemble the Layers
Now for the fun part—assembly! Lightly grease a 9×13-inch glass baking dish. Start by spreading a thin layer of the creamy white sauce on the bottom. Place three lasagna noodles side by side over the sauce.
Spread half of your ricotta mixture evenly over the noodles. Then, add half of the diced or shredded cooked chicken. Spoon one-third of the white sauce over this layer and sprinkle with 1 cup of both mozzarella and jack cheese. Repeat this layering process until you run out of ingredients, ending with the final layer of noodles and topping them with the remaining white sauce and cheese.
Step 6: Bake to Perfection
Finally, it’s time to bake your masterpiece! Place the assembled dish in the oven and bake for 30 to 35 minutes until it’s bubbly and the cheese is beautifully golden on top. Your whole house will smell like a delightful Italian kitchen. Once it’s done, let it cool for a few minutes before slicing to serve!
Tips for Success
- Don’t skip the rest time—letting the lasagna sit for a few minutes helps with cleaner slices.
- Mix in sautéed vegetables like bell peppers or mushrooms for added flavor and nutrition!
- Cover the baking dish with foil for the first 20 minutes to avoid over-browning.
- Make it ahead! Prepare it a day early, refrigerate, and then just pop it in the oven.
- Experiment with different cheeses for a unique twist.
Equipment Needed
- Large pot: For boiling the lasagna noodles. A deep saucepan works too.
- 4-quart saucepan: Needed for making the white sauce. Any medium-sized pot will do.
- Whisk: For mixing the sauce. A wooden spoon can also be used.
- 9×13-inch baking dish: Essential for layering. A similarly sized casserole dish works.
- Mixing bowls: For combining ingredients; any standard bowl will suffice.
Variations on Chicken Lasagna Bake
- Vegetable Delight: Add layers of sautéed mushrooms, zucchini, or bell peppers to boost nutrition and flavor.
- Pesto Chicken Lasagna: Mix pesto into the ricotta layer for a fresh, herby twist.
- Spicy Kick: Incorporate diced jalapeños or a sprinkle of red pepper flakes for some heat.
- Gluten-Free Option: Use gluten-free lasagna noodles to make this dish suitable for gluten sensitivities.
- White Sauce Alternative: Substitute the white sauce with a homemade marinara for a different flavor profile.
Serving Suggestions for Chicken Lasagna Bake
- Garlic Bread: Serve with warm, buttery garlic bread for a classic pairing.
- Salad: A light green salad with a tangy vinaigrette balances the richness of the lasagna.
- Wine: Pair with a crisp white wine or a light red for a delightful dining experience.
- Presentation: Garnish with fresh parsley or basil for a pop of color before serving.
FAQs about Chicken Lasagna Bake
Can I make Chicken Lasagna Bake ahead of time?
Absolutely! You can prepare it in advance and keep it in the fridge for up to a day before baking. Just cover it tightly with plastic wrap or foil to keep it fresh. When ready, simply bake it straight from the fridge, adding a few extra minutes to the cooking time if needed.
What type of chicken should I use?
For this Chicken Lasagna Bake, cooked rotisserie chicken is a lifesaver for busy nights. You can also use freshly cooked chicken breast, thighs, or any leftover chicken you have on hand. Just shred or dice it before adding it to your layers.
Can I substitute the cheeses in the recipe?
Definitely! Feel free to experiment with your favorite cheeses. For instance, gouda or provolone could bring a wonderful twist to your Chicken Lasagna Bake. Just keep the cheese ratios balanced to maintain creaminess.
How do I store leftovers?
Leftover Chicken Lasagna Bake can be stored in an airtight container in the refrigerator for up to three days. Reheat it in the oven to retain the cheesy goodness, but you could also use the microwave if you’re short on time.
Can I freeze this dish?
Yes! Chicken Lasagna Bake freezes beautifully. Make sure to let it cool completely before placing it in a freezer-safe container. It can be stored for up to three months. When you’re ready to enjoy it, thaw in the fridge and reheat in the oven.
Final Thoughts
There’s a certain joy in preparing a Chicken Lasagna Bake that extends far beyond the kitchen. The creamy layers and delightful aromas transform any ordinary evening into a cherished memory. This recipe not only makes dinner easier for busy moms like me but also brings loved ones together. It’s heartwarming to see my family eagerly digging in, their faces lighting up with each cheesy bite. Whether it’s a cozy family night or an impressive dish for friends, this lasagna bake immerses you in comfort and satisfaction. You’ll find that each serving is made with love, and that’s what truly counts!
Print
Chicken Lasagna Bake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
A creamy and delicious Chicken Lasagna Bake that combines layers of pasta, creamy cheese, and cooked chicken for a hearty meal.
Ingredients
- 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
- Set oven temperature to 375°F (190°C).
- Boil lasagna noodles in salted water according to package directions until al dente. Drain and set aside.
- 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.
- 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.
- Add sliced cream cheese and ½ cup shredded jack cheese to the sauce. Stir until fully melted and combined. Remove from heat.
- Fold baby spinach leaves into the white sauce and set the mixture aside.
- In a small bowl, mix ricotta cheese, beaten egg, dried or fresh parsley, and ½ cup shredded jack cheese until smooth.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven for 30 to 35 minutes, until sauce is bubbling and cheese is melted and lightly browned.
- Remove from oven and optionally garnish with additional parsley before serving.
Notes
- You can add vegetables like mushrooms or zucchini for extra flavor and nutrition.
- Let the lasagna cool for a few minutes before slicing for cleaner portions.
- This dish can be prepared ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
