Comforting layered chicken lasagna featuring creamy béchamel, spinach, ricotta, mozzarella, and savory shredded chicken.

Scale

2 cups cooked shredded chicken

9 lasagna noodles

1 ½ cups ricotta cheese

1 egg

2 cups shredded mozzarella

1/2 cup grated parmesan

2 cups baby spinach

3 cups béchamel sauce made with butter, flour, milk and nutmeg

Preheat oven to 375°F and lightly oil a lasagna pan.

Make béchamel by melting butter, whisking in flour, and slowly stirring in milk with nutmeg and salt until thickened.

Sauté baby spinach in olive oil with garlic until wilted.

Mix ricotta, egg, spinach, and black pepper until combined.

Spread a thin layer of béchamel on the pan bottom.

Layer noodles, ricotta blend, shredded chicken, béchamel, and mozzarella. Repeat 2–3 times.

Top with remaining mozzarella and parmesan.

Cover with foil and bake 30 minutes.

Uncover, bake 15–20 more minutes until golden and bubbling.

Let cool 10 minutes before slicing and serving.

Use no-boil noodles to save time.

Can be made ahead and refrigerated before baking.

Freezes well up to 3 months.

Keywords: chicken lasagna, easy lasagna recipe, creamy lasagna, dinner casseroles