This chicken lasagna is a delightful blend of creamy and cheesy goodness. It is the perfect comforting dinner option for any occasion. At its heart, you’ll find an abundance of tender, juicy shredded chicken. This can be prepared from your own homemade canned chicken or freshly shredded chicken. Opting for pressure-canned chicken not only speeds up preparation but also guarantees that the meat remains tender and bursting with flavor. Enhancing this dish further are layers of shredded zucchini, earthy mushrooms, and sweet onions. These amazing vegetables contribute to a flavorful meal that has a wealth of nutrients.
Health Benefits of Chicken Lasagna
Beyond being a filling and satisfying meal, chicken lasagna is made from all-natural ingredients that promote optimal health. The mushrooms, for instance, add their earthy flavor while also packing a nutritional addition. Mushrooms are rich in vitamin B, vitamin D, fiber, potassium, selenium, and copper. These nutrients support several body systems, including the immune, digestive, and cardiovascular systems, as well as contributing to bone and nerve health. In fact, research from UCLA Health suggests that consuming just two mushrooms daily may potentially reduce cancer risk by as much as 45%!
Zucchini, another ingredient in this chicken lasagna, adds a wealth of nutrients without overwhelming flavors. It has a mild flavor that is really undetectable in this chicken lasagna thanks to the robust flavors of mushrooms, onion, garlic and cheeses. This amazing vegetable is low in fat and calories, making it an excellent choice for health-conscious eaters. Zucchini is packed with essential vitamins such as vitamin C, vitamin A, and various B vitamins, along with potassium, magnesium, and manganese. It supports eye health, bone density, cardiovascular wellness, and a robust immune system.
Preparation, Servings, and Storage
Preparing chicken lasagna is a straightforward process that typically takes about an hour, followed by an additional hour of baking. This dish can be made in advance. For instance, you can assemble it ahead of time and refrigerate it for up to two days before baking it in the oven. Alternatively, it can be frozen in a freezer-safe dish. This makes it an ideal option for future meals or as a thoughtful gift for friends in need. To thaw frozen chicken lasagna, simply transfer it to the refrigerator the day before you plan to bake it.
A single 13×9-inch baking dish yields a generous eight servings. It is perfect for large families, gatherings, or enjoying delicious leftovers. Once baked, the lasagna can be stored in an airtight container in the fridge for up to four days. It can also be frozen in individual portions after it is baked, making it one of the easiest meal prep foods.
Chicken lasagna
Equipment
- 2 quart stock pot
- 6 Quart stock pot
- 13x9 glass baking dish
Ingredients
- 1/4 cup Butter
- 1 lb Mushrooms, chopped
- 1 cup Yellow onion, chopped
- 3 cloves Garlic
- 1/4 cup Flour
- 2 cups Chicken broth
- 1/4 tsp Sea salt
- 1/2 tsp Black pepper
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 cup Zucchini, shredded
- 2 lbs Chicken, shredded
- 12 Lasagna noodles
- 4 cups Mozzarella cheese
- 1 cup Cheddar cheese
Instructions
- Bring a 6-quart stock pot to a boil.
- Add the lasagna noodles and boil for 8 minutes.
- Drain the noodles and set aside until the sauce is prepared.
- In a 2-quart stock pot, melt the butter over medium heat.
- Add the chopped mushrooms, chopped onions and garlic to the pot and sauté until tender.
- Once all the vegetables are soft and mostly dry in the pot, add the flour.
- Cook for 2-3 minutes.
- Pour the chicken broth into the pot and stir, scraping the bottom to make sure nothing is sticking to the pot.
- Add the sea salt, black pepper and heavy cream.
- Simmer for 5 minutes or until thickened.
- Remove the pot from the heat and add the parmesan cheese. Stir to melt the cheese and mix in with the sauce.
- Add the shredded zucchini and shredded chicken. Stir to combine all ingredients.
- Preheat the oven to 350℉.
- Spread about 1/3 of the sauce on the bottom of the 13x9 baking dish.
- Lay three noodles alongside of each other on top of the sauce.
- Spread about 1 cup of mozzarella cheese and 1/4 cup of cheddar cheese on top of the noodles.
- Continue sauce, noodles, cheese 2 more times.
- Finish by topping with a layer of cheese.
- Cover with foil and bake in the preheated oven for 40 minutes. Remove the foil and continue to bake uncovered for 10 additional minutes.
- Remove the lasagna from the oven and allow to rest for 20 minutes before serving.
Nutrition
I think I like this one better than traditional lasagna… and it’s one of those things that’s even better the next day.