The Best Creamy Chicken Lasagna

Ingredients

Chicken Lasagna Ingredients:

Lasagna noodles cooked al dente

4 cups shredded chicken or cooked from 2 lbs chicken breast

For the Chicken:

2 large chicken breasts

4 garlic cloves

1 tsp oregano

1 tsp salt

1 tsp paprika

1/2 tsp ground coriander

1 tsp onion powder

1/2 tsp ground pepper or to taste

Spinach Cream Sauce:

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 of heavy cream

5 oz fresh spinach coarsely chopped

2 tsp sea salt

1/2 tsp black pepper

3 garlic cloves minced

Ricotta Cheese Sauce:

15 oz ricotta

1 large egg

1/4 cup parsley

1/4 cup parmesan cheese

3 cups mozzarella cheese (reserve 1 cup for topping)

Instructions

Cook Chicken:

Season the chicken with the ingredients, as directed in the video.

Marinate the chicken in the fridge for at least 30 minutes.

Cook the chicken in the instant pot under high pressure for 35 minutes. After the chicken has been cooked, remove it from the pot and using two forks shred the chicken. Change the setting of the instant pot to sautee. Bring the shredded chicken back into the pot and simmer for about 20 minutes or until all the liquid has evaporated. Once all the liquid has evaporated and the chicken has soaked in all the flavors, remove it from the pot and set it aside.

Cook Noodles & Prep:

Preheat the oven to 375˚F. or 190° C. 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.

Make the Spinach Sauce:

Place a pot 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 for 3 minutes or until the flour mixture is golden.

Add 2 1/2 cups chicken broth, 1 1/2 cups heavy cream, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer for 5 minutes until thickened to a light gravy consistency.

Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce:

In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.

To Assemble Chicken Lasagna:

Add a little sauce on the bottom of a 9x13 baking dish, add 4 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.

Add noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce

Add noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Cover and Bake: 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 or 190° C for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Enjoy The Best Creamy Chicken Lasagna