This is one of our favorite make ahead meals. It heats great from frozen and the investment of one afternoon yields at least four meals. For our small family, it’s more like 8. Sometimes, for Sunday dinner with Gogo and Papa, one 8″ x 8″ pan serves 4 adults and 1 kid with leftovers. On a busy weeknight when everyone is getting home late, we put a frozen pan in the oven ahead with the oven timer set and can come home to a hot, nutritious dinner in 15 minutes or less.
Ingredients for Chicken Lasagna
NOTE: This recipe makes four 8″ x 8″ lasagnas. Cook and eat one tonight and freeze the others for easy weeknight dinners!
- 4 or 5 C. cooked, chopped chicken breast
- 4 10 oz. packages frozen chopped spinach, cooked and WELL drained (When we have time, we use fresh spinach, steam it, then drain and dry thoroughly.)
- 4 C. ricotta cheese
- 2 12 oz packages uncooked lasagna noodles. (Be sure to find noodles that fit the pans you are using, since this recipe does not boil the noodles first.)
- 3 C. grated Parmesan cheese
SAUCE
- 1 C. butter
- 4 cloves garlic, minced
- 1 C. flour
- 2 t. basil
- 1t. oregano
- 2 onions, chopped
- 4 C. milk
- 4 C. chicken broth
- 4 C. shredded mozzarella (about 1 lb)
Instructions
STEP 1
To make the sauce, melt butter in a large saucepan or Dutch oven. Sauté the onions and half of the garlic until the onions are clear. Add the flour and stir thoroughly cooking for about one minute. Whisk in the chicken broth and continue to cook on medium high heat until thick. Whisk in the milk and bring to a boil. Gradually add the mozzarella, stirring constantly so that it will melt evenly into the sauce. (If you add the mozzarella to quickly, it may clump.) When the cheese is fully incorporated, add the rest of the garlic along with the basil and oregano. Salt and pepper to taste.
To make the sauce, melt butter in a large saucepan or Dutch oven. Sauté the onions and half of the garlic until the onions are clear. Add the flour and stir thoroughly cooking for about one minute. Whisk in the chicken broth and continue to cook on medium high heat until thick. Whisk in the milk and bring to a boil. Gradually add the mozzarella, stirring constantly so that it will melt evenly into the sauce. (If you add the mozzarella to quickly, it may clump.) When the cheese is fully incorporated, add the rest of the garlic along with the basil and oregano. Salt and pepper to taste.
STEP 2
To assemble layer in each 8x8 pan:
- 1/4 C. cheese sauce
- 4 uncooked lasagna noodles
- Ricotta (cover, about 1/2 cup)
- 3/4 C. cheese sauce
- 4 noodles
- Ricotta (cover, about 1/2 cup)
- 1/4 of the chicken per pan (all of the chicken is used in this layer)
- 1/4 of the spinach per pan (all of the spinach is used this layer)
- 3/4 C. cheese sauce
- 4 noodles
- Finish with the rest of the cheese sauce and 3/4 C. grated parmesan cheese.
STEP 3
Bake at 350° for 35 – 40 minutes until the center reads 165° and top is golden and bubbly. Let stand for 10 – 15 minutes before serving.
From frozen, bake covered with foil at 325° convection for 1 hour or until the center reads 165°. Uncover and finish at 450° convection, watching carefully, until top is golden and bubbly (about 5 – 10 minutes). (If you do not have convection option, heat from frozen at 350° for about 1 hour, until the center reads 165°, and finish on broil, watching carefully, until top is golden.)
