Chicken Lasagna
Delicious and comforting Chicken Lasagna layered with tender chicken, creamy béchamel sauce, tomato sauce, and gooey cheese. A perfect family-friendly dinner that's easy to make and full of flavor.
Ingredients
For The Chicken Filling:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 500g (1 lb) ground chicken or shredded cooked chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon chili flakes (optional)
- 400g (14 oz) canned crushed tomatoes or tomato sauce
- 2 tablespoons tomato paste
For The Béchamel Sauce (White Sauce):
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk (warm)
- Salt & pepper to taste
- A pinch of nutmeg (optional)
- 1/2 cup grated Parmesan cheese
Other:
- 9 lasagna sheets (pre-cooked or no-boil)
- 1 ½ to 2 cups shredded mozzarella cheese
- Fresh parsley or basil for garnish
Instructions
Prepare The Chicken Sauce
- Heat olive oil in a pan. Sauté onions and garlic until soft.
- Add ground chicken; cook until browned.
- Season with salt, pepper, Italian seasoning, paprika, and chili flakes.
- Stir in crushed tomatoes and tomato paste. Simmer for 10–15 minutes.
Make The Béchamel Sauce
- Melt butter in a saucepan. Add flour and whisk for 1–2 minutes to form a roux.
- Slowly pour in warm milk, whisking continuously.
- Cook until thickened. Add salt, pepper, nutmeg, and Parmesan. Stir well.
Assemble The Lasagna
- Preheat oven to 180°C (350°F).
- In a greased baking dish, spread a thin layer of béchamel.
- Add a layer of lasagna sheets.
- Spread chicken sauce, then béchamel, then a sprinkle of mozzarella.
- Repeat layers until ingredients are used up. Finish with béchamel and mozzarella.
Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until golden and bubbly.
Rest And Serve
- Let it sit for 10–15 minutes before slicing.
- Garnish with fresh herbs.