Chicken Caesar Lasagna Recipe
Enjoy a creamy, comforting caesar lasagna featuring a rich béchamel sauce made with butter, flour, and milk.
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 4 ounces light cream cheese
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/2 cup Marzetti Simply Dressed Caesar Dressing
- 1/2 cup Parmesan cheese
- 9 lasagna noodles
- 3 cups cooked, shredded chicken
Instructions
- Melt butter in a saucepan over medium-high heat. Whisk in flour and cook for 2-3 minutes to form a roux.
- Gradually whisk in milk until smooth. Add cream cheese, Parmesan, and Caesar dressing, stirring until the sauce is creamy and smooth.
- Cook lasagna noodles according to package directions. Drain and set aside.
- Stir the shredded chicken into the creamy Caesar sauce. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Layer 3 noodles in the prepared baking dish.
- Spread half the chicken mixture over the noodles, followed by 1 cup of mozzarella cheese.
- Repeat the layering process twice more, ending with noodles and the remaining cheese.
- Cover the dish tightly with greased foil and bake for 30 minutes.
- Remove foil and bake for another 5-10 minutes until the cheese is golden brown and bubbly.
- Let the lasagna stand for 10 minutes before cutting and serving.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- For extra flavor, add a layer of baby kale or spinach.
- Don't skip the resting step; it allows the lasagna to set for easier slicing. Allergens: Milk, Eggs, Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra flavor, add a layer of baby kale or spinach.
- Don't skip the resting step; it allows the lasagna to set for easier slicing. Allergens: Milk, Eggs, Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.