Description
Jamie Oliver’s chicken lasagna combines creamy sauce, tender chicken, and layered pasta for a comforting Italian-inspired dish. Cheese-draped noodles and aromatic herbs create a satisfying meal you’ll crave repeatedly.
Ingredients
Scale
- 2 lbs (907 g) chicken breast or 4 cups shredded rotisserie chicken
- 15 oz (425 g) ricotta
- 3 cups (340 g) mozzarella cheese, divided
- ¼ cup (25 g) parmesan cheese
- 1 large egg
- 9 lasagna noodles, cooked al dente
- 5 oz (142 g) fresh spinach, coarsely chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ¼ cup (15 g) parsley
- 2 ½ cups (600 ml) chicken broth
- 1 ½ cups (360 ml) half and half, (or equal parts of heavy cream and milk)
- ⅓ cup (40 g) all-purpose flour
- 4 tbsps (56 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 tsps salt
- ½ tsp black pepper
Instructions
- Preparation: Preheat oven to 375°F (190°C) and cook lasagna noodles in salted water until tender, then drain and set aside.
- Sauce Foundation: In a large saucepan, sauté onions in olive oil until translucent, then create a roux by adding butter and flour, whisking until golden and smooth.
- Béchamel Creation: Gradually pour milk into the roux, stirring continuously until the sauce thickens. Incorporate minced garlic and chopped spinach, blending thoroughly.
- Cheese Mixture: In a separate bowl, combine ricotta, egg, garlic, and Italian seasoning until well mixed.
- Layering Process: Spread a thin sauce layer in a 9×13 inch baking dish, then systematically layer noodles, ricotta mixture, and shredded chicken. Repeat the layering process, ensuring even distribution.
- Topping and Baking: Cover the final layer with remaining béchamel sauce, generously sprinkle mozzarella and Parmesan cheese on top. Wrap with aluminum foil and bake for 40-45 minutes.
- Final Touch: Remove foil for the last 2-3 minutes to achieve a golden, bubbly cheese crust. Let the lasagna rest for 10-15 minutes before serving to allow proper setting.
Notes
- Optimize Noodle Preparation: Rinse lasagna noodles in cold water immediately after cooking to stop the cooking process and prevent sticking, ensuring perfect texture.
- Master Roux Technique: Whisk flour and butter continuously to create a smooth, lump-free base for the béchamel sauce, which is crucial for a creamy, silky sauce.
- Layer with Precision: Spread thin, even layers to guarantee consistent flavor and texture in every bite, preventing dry or overly saturated sections.
- Rest for Perfect Slicing: Letting the lasagna sit for 10-15 minutes after baking allows the layers to set, making cutting and serving much easier and more visually appealing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 480
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg