Best 2 Sarahs Chicken Lasagna Recipes

Indulge in a culinary delight with Sarah's Chicken Lasagna, a harmonious blend of classic lasagna and succulent chicken. This delectable dish tantalizes taste buds with its layers of tender chicken, savory sauce, creamy cheese, and perfectly cooked lasagna sheets. Each bite offers a symphony of flavors and textures, leaving you craving for more. Embark on a culinary journey as we unveil Sarah's treasured lasagna recipe, along with variations to suit diverse preferences and dietary needs. From the traditional meat lasagna to the vegetarian delight of spinach and ricotta lasagna, and the unique twist of pesto chicken lasagna, this article presents a lasagna extravaganza that will elevate your culinary skills and impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHICKEN LASAGNA

White Chicken Lasagna image

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I've included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

Provided by Jen

Categories Main Course

Time 1h50m

Number Of Ingredients 20

Ingredients

15 classic lasagna noodles (NOT no-boil)
1 pound shredded mozzarella ((4 cups))
5 tablespoons unsalted butter ((may sub half olive oil))
8 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
2 cups freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 eggs
3 cups whole milk ricotta cheese
1 cup full fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil (or 1 tablespoon dried)
1/2 tsp EACH salt, pepper
1/4 teaspoon nutmeg
1 14 oz. can artichoke hearts (chopped, patted VERY DRY)
16 oz. frozen chopped spinach (thawed, patted VERY DRY)

Steps:

NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
Preheat oven to 350 degrees F.
ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

CHICKEN LASAGNA RECIPE

Chicken Lasagna Recipe image

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Provided by Natasha Kravchuk

Categories Easy/Medium

Time 1h25m

Number Of Ingredients 17

Ingredients

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Steps:

Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
Add minced garlic and chopped spinach, and stir to combine then remove from heat.
In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

Tips:

Use fresh ingredients: Fresh ingredients will give your lasagna the best flavor. If you can, use organic, free-range chicken and fresh vegetables.
Make your own pasta sauce: Homemade pasta sauce is easy to make and tastes much better than store-bought sauce. You can find a variety of recipes online or in cookbooks.
Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat.
Use a variety of cheeses: A variety of cheeses will give your lasagna a more complex flavor. Try using a combination of mozzarella, Parmesan, and ricotta cheese.
Let the lasagna rest before serving: This will allow the flavors to meld and the lasagna to set. Let the lasagna rest for at least 15 minutes before serving.

Conclusion:

Sarah's Chicken Lasagna is a delicious and easy-to-make dish that is perfect for a family meal or a special occasion. With its flavorful chicken, homemade pasta sauce, and variety of cheeses, this lasagna is sure to be a hit. So next time you're looking for a satisfying and hearty meal, give Sarah's Chicken Lasagna a try!

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