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Rotisserie Chicken Lasagna

Print Recipe
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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