Farmhouse Chicken Lasagna

Cozy up to the ultimate comfort food with this Farmhouse Chicken Lasagna, a hearty and flavorful twist on the classic Italian dish. Layered with tender shredded chicken, wilted spinach, and a rich, creamy béchamel sauce, this recipe combines rustic farmhouse charm with gourmet sophistication. The ricotta mixture—enhanced with a touch of Parmesan and a hint of nutmeg—brings a velvety creaminess, while gooey mozzarella creates a satisfyingly cheesy finish. Perfectly golden and bubbling from the oven, this dish is ideal for family dinners, gatherings, or meal prep. Ready in just 90 minutes and serving up to 8 people, this homemade lasagna pairs beautifully with a crisp green salad or warm garlic bread for a complete meal. Say goodbye to bland casseroles—this recipe is a game-changer for chicken lasagna enthusiasts!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 3 cups Cooked shredded chicken
• 12 sheets Lasagna noodles
• 4 cups Fresh spinach
• 2 cups Ricotta cheese
• 3 cups Shredded mozzarella cheese
• 1.5 cups Grated Parmesan cheese
• 4 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 3 cups Whole milk
• 3 cloves Minced garlic
• 1 tablespoon Olive oil
• 1 Egg
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 teaspoon Nutmeg (optional)

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Cook the lasagna noodles according to package instructions. Drain and set aside on a clean kitchen towel to prevent sticking.

Step 3

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.

Step 4

In a saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes until the mixture forms a smooth paste. Gradually add milk, whisking constantly to prevent lumps. Cook until the béchamel sauce thickens, about 5-7 minutes. Stir in salt, pepper, and nutmeg (if using). Remove from heat.

Step 5

In a medium bowl, combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, and a pinch of salt. Mix until smooth.

Step 6

Begin assembling the lasagna in a 9x13-inch baking dish. Start with a thin layer of béchamel sauce on the bottom. Add a layer of lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the spinach and shredded chicken, and a sprinkle of mozzarella and Parmesan cheeses. Repeat the layers two more times, finishing with a layer of béchamel sauce and the remaining cheeses on top.

Step 7

Cover the dish with aluminum foil (sprayed with cooking spray to prevent sticking) and bake for 40 minutes.

Step 8

Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Step 9

Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3343.7 grams (3343.7g)

Amount per serving	% Daily Value*
Calories	7068

Total Fat 290.80g	373%
Saturated Fat 152.60g	763%
Polyunsaturated Fat 3.90g
Cholesterol 1679mg	560%
Sodium 8378mg	364%
Total Carbohydrate 605.90g	220%
Dietary Fiber 28.20g	101%
Total Sugars 60.70g
Protein 530.40g	1061%

Vitamin D 370IU	1851%
Calcium 7052mg	542%
Iron 42mg	231%
Potassium 4767mg	101%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 29.6%

Carbs: 33.8%