creamy chicken caesar lasagna
This creamy chicken Caesar lasagna is a delightful twist on classic lasagna, combining tender shredded chicken, cheesy layers, fresh greens, and a rich Caesar-flavored sauce for an easy weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk whole milk preferred
- 4 ounces light cream cheese
- 0.5 teaspoons salt
- ground black pepper to taste
- 0.5 cups Marzetti Simply Dressed Caesar Dressing
- 0.5 cups Parmesan cheese freshly grated
- 9 count lasagna noodles cooked according to package directions
- 3 cups cooked shredded chicken
- 3 cups Mozzarella cheese shredded
- 3 cups chopped spinach or kale
- 0.5 cups sun dried tomatoes packed in oil chopped
Instructions
Preparation Steps
- Melt the butter over medium-high heat. Stir in the flour and cook for 2-3 minutes until lightly golden.
- Slowly whisk in the milk, a little at a time, until the sauce is smooth and creamy. Add cream cheese, Parmesan, and Caesar dressing; whisk until fully combined and creamy. Season with salt and pepper to taste.
- Add the cooked shredded chicken to the sauce and keep over medium-low heat to warm.
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- Layer the lasagna by covering the bottom of the pan with 3 noodles. Spread half the chicken mixture over noodles, top with 1 1/2 cups chopped kale or spinach, 1/4 cup sun dried tomatoes, and 1 cup shredded mozzarella cheese.
- Add 3 more noodles and repeat the layers, ending with a final layer of noodles topped with the remaining 1 cup mozzarella cheese.
- Cover the lasagna with greased foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is browned and bubbly.
- Let the lasagna stand for 10 minutes before slicing and serving.
Notes
This dish can be prepared a day ahead and refrigerated before baking. It reheats beautifully and makes for great leftovers. Feel free to swap kale for your favorite greens.