Chicken and Vegetable Cream Lasagna

Chicken and Vegetable Cream Lasagna
Prep Time BG 10

Prep Time


Cook Time BG 50

Cook Time


Total Time BG 60

Total Time


Serving BG 5



Recipe written and created by Chef Chris Valdes.


For the sauce:

  • 1 pound boneless chicken breast, cut into small even cubes
  • 1 medium onion diced
  • 2 garlic cloves, minced
  • 2 cup corn kernels or vegetable medley
  • 2 cup frozen spinach, thawed and drained
  • 2 cups of milk
  • 1/4 cup flour
  • 4oz cream cheese
  • Salt and black pepper to taste
  • 1 teaspoon dried basil
  • Olive oil for cooking

For the lasagna:

  • 3 cups freshly grated Mozzarella cheese
  • 12 lasagna sheets, cooked and drained
  • Parmesan cheese for garnish


  1. Preheat oven to 350’F
  2. For the sauce, bring a large dutch oven to medium high heat and drizzle with olive oil. Add the chicken and cook until it is golden brown, about 6 minutes. Add the onion, garlic, and season with salt and pepper, cook for about 2 more minutes.
  3. Sprinkle in the flour and cook for about 1 min or until flour has cooked and has combined with the chicken mixture. Add the milk, stir, and lower to medium low heat. Cover for 5 minutes so that the sauce can thicken. Add the vegetables, spinach, cream cheese, and season with dried basil and mix until fully combined. Remove from the heat and set aside.
  4. In a 9x13 pan, layer the lasagna sheets, followed by a layer of the chunky chicken and vegetable sauce, and then sprinkle with mozzarella cheese. Repeat about 4 times until you have assembled the lasagna. Top with any remaining extra cheese on top.
  5. Bake for 25 minutes or until the cheese is golden brown. Serve warm. Sprinkle with Parmesan cheese.

Note: You can have fun with this recipe by adding in your favorite cheeses and vegetables. You can also use turkey, or ham instead of chicken.

Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899