Chicken Lasagna

1. Stage

Cook and shred the chicken: In a large saucepan, place the chicken breasts. They should fit snugly in the pan. Add 1 teaspoon salt, plus the sliced onion and bay leaf, and enough water to cover by 1/2 inch. Bring to a boil over medium-high heat, turn off the heat, cover the pot, and let stand for 25 to 30 minutes, or until an instant read thermometer registers 160 degrees in the center of a breast.  Transfer the chicken to a plate and let cool. Remove the skin and bones and shred the chicken. You should have 2 1/2 to 3 cups.

2. Stage

Cook and chop the spinach: In a large skillet, toss the spinach with 2 tablespoons of water and sprinkle with 1/4 teaspoon salt. Set the pan over medium heat and cook, turning the leaves with tongs until they wilt. Let cool.  When cool enough to handle, place the spinach on a clean dish towel and roll up the towel. Squeeze out as much moisture as you can. Place the spinach on a cutting board and finely chop it.

3. Stage

Make the filling: In a large bowl, stir the ricotta and chopped spinach together. Sir in the egg, Parmesan, lemon zest, 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg until blended.

4. Stage

Make the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 2 minutes. The mixture should be pale golden, not at all browned. Add 1/2 cup milk and whisk until well blended. Continue to gradually whisk in the milk, about 1 cup at a time, and bring to a low boil. Cook for 3 to 5 minutes, or until there is no raw flour taste in the sauce. Add the Parmesan cheese, salt, and pepper. Taste for seasoning and adjust with more salt or pepper, if needed.

5. Stage

Cook the lasagna noodles: In a 6-quart or larger pot, bring 5 to 6 quarts of water to a boil. Add the noodles and cook for 1 minute less than the package instructions, usually about 8 to 9 minutes. Drain the noodles in a colander and rinse them under cold running water until cool. Return them to the pot and cover them with cold water until needed.

6. Stage

Preheat the oven: Set a rack in the center of the oven and preheat the oven to 375ºF.

7. Stage

Assemble the lasagna: Over the bottom of a 9x13x3-inch baking dish, spread 1/2 cup of the sauce. Spread a clean dish towel on a baking sheet or the countertop. Remove several lasagna noodles from the pot and set them on the towel to drain. Repeat with the remaining noodles as you use them. Place 4 drained noodles over the sauce in the baking dish. Dollop and spread half the filling over the noodles. Distribute half the chicken on top of the filling and spread with 1 cup of the sauce. Repeat with 4 noodles, the remaining half of the filling, the remaining half of the chicken, and 1 cup of the sauce. Finally, top with the remaining 4 noodles and the remaining sauce. Sprinkle with the mozzarella.

8. Stage

Bake the lasagna: Bake the lasagna for 45 to 50 minutes, or until the filling bubbles and the top is golden brown.  Let the lasagna rest and settle for about 10 minutes before slicing into serving pieces. Leftovers will keep, covered in the refrigerator, for at least 4 days. Did you love the recipe? Leave us stars below!