Easy and Delicious Chicken Lasagne Recipe
A creamy and flavorful chicken lasagne made with tender shredded chicken, rich béchamel sauce, and layers of cheesy goodness. A perfect comfort meal for any occasion!
Equipment
- Large Skillet
- Medium Saucepan
- Mixing Bowl
- Baking Dish
- Whisk
- Oven
Ingredients
For the Chicken Filling
- 2 cups cooked chicken breast shredded
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt adjust to taste
- ½ tsp black pepper freshly ground
For the Béchamel Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- ½ tsp nutmeg optional
- ½ tsp salt adjust to taste
- ½ cup Parmesan cheese grated
For the Lasagne Layers
- 9 lasagna noodles pre-cooked or oven-ready
- 2 cups mozzarella cheese shredded
- 1 cup ricotta cheese
- ½ cup Parmesan cheese for topping
- ½ cup fresh basil chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet and sauté the chopped onion and garlic until soft and fragrant.
- Add shredded chicken, Italian seasoning, salt, and pepper. Stir and cook for 5 minutes, then remove from heat.
- In a saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes while stirring.
- Gradually whisk in milk, stirring continuously to prevent lumps. Add nutmeg, salt, and Parmesan cheese. Cook until thick and creamy.
- Spread a thin layer of béchamel sauce in a baking dish. Add a layer of lasagna noodles.
- Layer with the chicken mixture, ricotta cheese, mozzarella, and more sauce. Repeat the layers until all ingredients are used.
- Top with Parmesan and extra mozzarella cheese. Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until golden and bubbly.
- Let the lasagne rest for 10 minutes before serving. Garnish with fresh basil.
Video
Notes
For a gluten-free version, use gluten-free lasagna noodles and substitute all-purpose flour with a gluten-free blend. Store leftovers in an airtight container for up to 3 days.
