Serves 12
75 min
Creamy Chicken Caesar Lasagna
Recipe GLPRcdf2dae8852519
A rich and satisfying lasagna combining tender shredded chicken with a velvety Caesar-infused cream sauce, fresh spinach, and layers of melted mozzarella and Parmesan cheese. Sun-dried tomatoes add a sweet, concentrated flavor that balances the savory elements. This comforting dish is perfect for family dinners and easily serves a crowd.
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Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
1½ cups whole milk
4 ounces cream cheese, softened
½ cup Parmesan cheese, grated
½ cup Caesar dressing
½ teaspoon salt
½ teaspoon ground black pepper
9 lasagna noodles
3 cups cooked, shredded chicken breast
3 cups fresh spinach, chopped
½ cup sun-dried tomatoes packed in oil, chopped
3 cups mozzarella cheese, shredded
Directions
Cook the lasagna noodles according to package directions. Drain and set aside.
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
In a large saucepan, melt the butter over medium-high heat. Add the flour and stir constantly for 2-3 minutes to create a roux and eliminate any raw flour taste.
Reduce heat to medium. Gradually pour in the milk while whisking continuously to prevent lumps. Continue whisking until the mixture is smooth and creamy, about 3-4 minutes.
Add the softened cream cheese and whisk until fully incorporated and smooth. Stir in the Parmesan cheese and Caesar dressing, whisking until well combined. Season with salt and pepper to taste.
Fold the shredded chicken into the Caesar cream sauce and stir gently to combine. Keep the sauce over medium-low heat, stirring occasionally, until ready to assemble.
Spread a thin layer of Caesar sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles in a single layer over the sauce.
Spread half of the chicken-Caesar sauce over the noodles. Top with half of the chopped spinach, then sprinkle with ¼ cup sun-dried tomatoes and 1 cup mozzarella cheese.
Layer 3 more lasagna noodles over the cheese. Repeat with the remaining chicken sauce, spinach, sun-dried tomatoes (¼ cup), and 1 cup mozzarella cheese.
Top with the final 3 lasagna noodles and spread any remaining sauce over them. Finish with the remaining 1 cup mozzarella cheese.
Cover the baking dish loosely with greased aluminum foil to prevent sticking. Bake for 30 minutes until the lasagna is hot and bubbling around the edges.
Remove the foil and bake for an additional 5-10 minutes until the mozzarella on top is melted and lightly golden brown.
Remove from the oven and let rest for 10 minutes before cutting and serving. This resting period allows the layers to set slightly for cleaner portions.
