Description
Jamie Oliver’s chicken lasagna brings comfort and warmth to classic Italian cuisine. Layers of tender chicken, creamy sauce, and perfectly melted cheese create a delightful meal that wraps you in pure culinary satisfaction.
Ingredients
Scale
Proteins:
- 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast
- 15 ounces ricotta
- 1 large egg
- 3 cups mozzarella cheese, 12 ounces by weight, divided
- ¼ cup parmesan cheese
Vegetables and Aromatics:
- 5 ounces fresh spinach, coarsely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ¼ cup parsley
Liquids, Fats, and Dry Ingredients:
- 9 lasagna noodles, cooked al dente
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 ½ cups chicken broth
- 1 ½ cups half and half, (or equal parts of heavy cream and milk)
- 2 teaspoons salt
- ½ teaspoon black pepper
Instructions
- Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare lasagna noodles in salted water until tender, then rinse with cold water and drain completely.
- In a large saucepan over medium heat, warm 1 tablespoon of olive oil. Sauté onions until translucent, approximately 3-4 minutes.
- Add 4 tablespoons of butter to the onions, then gradually incorporate 1/3 cup of all-purpose flour. Whisk continuously for about 3 minutes until the mixture develops a light golden color and smooth consistency.
- Pour 2 cups of milk into the roux, stirring constantly to prevent lumps. Simmer until the sauce thickens and coats the back of a spoon, approximately 5-6 minutes.
- Fold in minced garlic and chopped spinach, mixing thoroughly. Remove the saucepan from heat and set aside.
- In a separate mixing bowl, combine ricotta cheese, beaten egg, minced garlic, and Italian seasoning. Mix until ingredients are well incorporated.
- Spread a thin layer of béchamel spinach sauce across the bottom of a 9×13 inch (23×33 centimeter) casserole dish to prevent sticking.
- Create the first layer by arranging lasagna noodles over the sauce.
- Evenly distribute half of the ricotta cheese mixture across the noodles.
- Spread half of the shredded chicken over the ricotta layer.
- Repeat layering process with another set of noodles, remaining ricotta mixture, and remaining chicken.
- Pour the remaining béchamel spinach sauce over the top layer, ensuring complete coverage.
- Generously sprinkle shredded mozzarella and grated Parmesan cheese over the sauce.
- Cover the dish with aluminum foil and bake for 40-45 minutes. Remove foil and continue baking for an additional 2-3 minutes until cheese becomes golden and bubbly.
- Allow lasagna to rest for 10-15 minutes before serving to help it set and make slicing easier.
Notes
- Cover the lasagna initially to lock in moisture and prevent excessive browning during baking.
- Uncover the dish in the final minutes to create a perfectly golden, crispy cheese crust.
- Bring ingredients to room temperature for smoother blending and more even cooking.
- Combine Parmesan and mozzarella cheeses to achieve a stunning golden, crispy topping.
- Incorporate fresh spinach for added nutritional boost and vibrant green color.
- Crush fresh garlic cloves to unleash a more intense, robust flavor compared to pre-minced alternatives.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 483 kcal
- Sugar: 3 g
- Sodium: 631 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg