Ingredients
Scale
- 9 sheets lasagna noodles
- 2 cups cooked, shredded chicken
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 3 cups béchamel sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, garlic powder, Italian seasoning, salt, and pepper.
- In a greased baking dish, layer the ingredients starting with a layer of béchamel sauce.
- Place a layer of lasagna noodles over the béchamel, then add a layer of the chicken mixture, followed by more béchamel sauce.
- Repeat the layers until all ingredients are used, finishing with béchamel sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for 30-40 minutes, or until bubbly and golden brown.
- Let cool for 10 minutes before serving.
Notes
- For added flavor, consider adding sautéed vegetables such as spinach or mushrooms to the chicken mixture.
- You can prepare this dish a day in advance; just keep it covered in the refrigerator and bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg