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chicken lasagna

Chicken lasagna

Enjoy a comforting chicken lasagna that combines creamy cheese, tender shredded chicken, and nutritious vegetables.
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 hour
Course dinner
Cuisine American
Servings 8 servings
Calories 630 kcal

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

Serving: 1servingCalories: 630kcal
Keyword alfredo
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