Rotisserie Chicken Lasagna

Name: Rotisserie Chicken Lasagna
Ingredients: 2 whole rotisserie chickens, shredded; 8 oz sliced mushrooms; 1 yellow onion; 12 Tbsp butter; 4-5 carrots, shredded; 3 zucchini, shredded; 15 oz ricotta cheese; 1 cup feta cheese; 2 cups shredded mozzarella; 8 oz Parmigiano Reggiano; cream sauce; lasagna noodles; 6 Tbsp butter; 1 medium onion, chopped; 8 cloves garlic, minced; 16 oz cream cheese, softened; 4 cups heavy/whipping cream; 1 tsp salt; pepper to taste

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chicken lasagna

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Course Main Course

Ingredients

2 whole rotisserie chickens, shredded
8 oz sliced mushrooms
1 yellow onion
12 Tbsp butter
4-5 carrots, shredded
3 zucchini, shredded
15 oz ricotta cheese
1 cup feta cheese
2 cups shredded mozzarella
8 oz Parmigiano Reggiano
cream sauce
lasagna noodles

For the Cream Sauce

6 Tbsp butter
1 medium onion, chopped
8 cloves garlic, minced
16 oz cream cheese, softened
4 cups heavy/whipping cream
1 tsp salt
pepper to taste

Instructions

For the Cream Sauce

Add the butter and onion to a skillet and sauté for 4 to 5 minutes over medium heat.
Stir in the garlic and cook for about 30 seconds.
Add the cream cheese, cream, and salt and pepper.
Stir/whisk until the cream cheese has melted. This process should take about 5 minutes. Do not let the sauce get too thick. It should have a similar consistency to Alfredo sauce, and it will thicken more once you take it off the stove and then as it cooks in the oven. Add a splash more cream to thin if needed.

For the Cheese Mixture

Add the ricotta, feta, and ½ cup of grated Parmigiano Reggiano to a bowl and set aside
Shred both rotisserie chickens into large bowl.
In large skillet add 2 Tbsp butter, chopped yellow onion and mushrooms. Once done, add to the shredded chicken bowl and set aside.
In the same skillet, sauté the shredded carrots with 2 Tbsp butter until soft and set aside in a bowl. Reserve ½ cup.
In the same skillet, add 2 tbsp butter and zucchini and sauté until soft. Add to another small bowl and set aside. Reserve ½ cup.

To Assemble

In a 13 x 9-inch, deep dish casserole pan, spread 1 cup of cream sauce to the bottom of the pan. Add 1 layer of lasagna sheets, ½ of the chicken mixture, 1 cup of cream sauce, ½ of the cheese mixture, and a layer of sauteed carrots. For the next layer, add another layer of lasagna sheets, 1 cup of cream sauce, the remaining chicken mixture, the remaining cheese mixture, a layer of zucchini, and 1 more cup of the cream sauce. Then add the last layer of lasagna sheets, the remaining sauce, reserved carrot and zucchini (mixing the colors), Then and 2 cups of mozzarella cheese to top it off.
Cover with aluminum foil and bake in the oven at 350℉ for 30 minutes. Uncover and bake for an additional 30 minutes. Let rest 20 minutes before serving.

Keyword lasagna, rotisserie chicken

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Rotisserie Chicken Lasagna