Ingredients
Method
- 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.
- 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.
