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Garlic Chicken Parmesan Lasagna

Name: Garlic Chicken Parmesan Lasagna
Prep time: 15 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1/2 cup unsalted butter; 2 cloves garlic, finely chopped; 1/2 cup all-purpose flour; 2 cups whole milk; 2 cups Progresso™ chicken broth (from 32-oz carton); 1 tablespoon Italian seasoning; 12 no-boil lasagna noodles; 2 cups shredded deli rotisserie chicken; 3 cups baby spinach leaves; 1 container (15 oz) whole milk ricotta cheese; 1 egg, beaten; 1 cup shredded mozzarella cheese (4 oz); 3/4 cup water; 3 tablespoons Progresso™ Italian-style bread crumbs; 1/2 cup shredded Parmesan cheese

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Prep 15 min
Total 1 hr 30 min
Servings 12

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Put a new twist on lasagna night with this amazing recipe that’s packed with three cheeses, rotisserie chicken and fresh spinach leaves.

By Madison Mayberry Hofmeyer

Updated Aug 31, 2017

Ingredients

Sauce

1/2 cup unsalted butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
2 cups whole milk
2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning

Lasagna

12 no-boil lasagna noodles
2 cups shredded deli rotisserie chicken
3 cups baby spinach leaves
1 container (15 oz) whole milk ricotta cheese
1 egg, beaten
1 cup shredded mozzarella cheese (4 oz)
3/4 cup water
3 tablespoons Progresso™ Italian-style bread crumbs
1/2 cup shredded Parmesan cheese

Make With

Progresso Breadcrumbs

Steps

1

Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
2

In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and broth, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
3

Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
4

Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
5

Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
6

Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.

Tips from the Betty Crocker Kitchens

tip 1
Store leftovers in resealable container in refrigerator up to 3 days.
tip 2
Substitute white beans for shredded rotisserie chicken to make this a vegetarian main dish.