How To Make Chicken Lasagna
Lasagna has a few steps but this dish is worth every second! To make this chicken lasagna recipe:
Make the cheesy cream sauce
Combine cottage cheese, parsley, eggs, and spinach for the cheese layer
Layer noodles, sauce, cheese, vegetables, and chicken, end with a noodles and sauce layer
Bake for 40 minutes covered
Uncovered, top with cheese, and bake for an additional 20 minutes
When you layer lasagna, the trick is to keep things as even as possible throughout the dish to ensure even baking. The lasagna noodles should be cooked al dente as they’ll cook a little bit longer in the oven.
Ingredients
12 lasagna pasta sheets (1 box), whole wheat or brown rice
2 garlic cloves, crushed
2 – 3 medium onions, finely chopped
3 tbsp flour, whole wheat
2 cups any milk (I used unsweetened almond)
2 cups marinated artichoke hearts, well drained and finely chopped
1 lb boneless & skinless chicken breasts, diced
Ground black pepper, to taste
2 cups spinach, coarsely chopped
2 cups tomato sauce, divided*
2 + 1/2 cups any shredded cheese, divided (I used Mexican blend)
Instructions
Cook pasta as per package instructions, drain and lay flat on parchment paper.
Preheat large skillet on medium heat and spray with cooking spray. Add garlic and onions, saute until translucent. Add flour and stir it vigorously with onions and garlic. Add milk and stir until combined. Let cook 2 minutes.
Add artichoke hearts, chicken and pepper; stir. Bring to a boil, reduce heat to low-medium and cook for 20 minutes, uncovered. Turn off heat, add spinach and stir to combine.
Preheat oven to 350 degrees. Spray the bottom of 9 x 13 baking dish with cooking spray, add 1 cup of tomato sauce and spread it evenly with spatula.
Fill each pasta sheet with 1/4 – 1/3 cup of chicken artichoke mixture and 2 tbsp cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish: 6 rolls in 1 row, 2 rows.
Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake for 30 minutes. Serve warm.
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