Craving a comforting and satisfying meal?
Look no further than this fantastic chicken lasagna recipe!
Layers of juicy chicken, creamy ricotta, and a simple tomato sauce come together in perfect harmony, creating a dish that’s both hearty and delightful.
Imagine a casserole dish filled with layers of golden lasagna sheets, nestled between a creamy, herb-infused chicken sauce and pockets of gooey mozzarella cheese.
As you cut into it, the aroma of baked cheese and savoury chicken fills the air.
Each bite is a delightful combination of textures – Al dente Pasta sheets, tender chicken, and that irresistible cheese pull.
Chicken Lasagne Recipe
Tired of the same old pasta night? Take it up a notch with this easy Chicken Lasagna recipe. Simple ingredients come together to create a restaurant-worthy dish that the whole family will love.
Equipment
- Large pot
- Baking dish, approximately 33x23x5cm, (9x13x2 inches)
- Mixing bowls
- Spoon
- Whisk
- Spatula
- Sharp knife
Ingredients
For the Chicken Sauce:
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 500 g boneless skinless chicken thighs, diced
- 400 g can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ cup chicken broth
- Salt and pepper to taste
For the Bechamel Sauce (White Sauce):
- 50 g butter
- 50 g plain flour
- 500 ml milk
- ¼ tsp ground nutmeg
- Salt and pepper to taste
For the Lasagna Assembly:
- 250 g lasagna sheets no pre-cooking required
- 250 g shredded mozzarella cheese
- 50 g grated parmesan cheese
Instructions
Make the Chicken Sauce:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Increase heat and add chicken pieces. Cook until golden brown on all sides.
- Pour in crushed tomatoes, tomato paste, oregano, thyme, and chicken broth.
- Season with salt and pepper.
- Bring to a simmer and cook for 15 minutes, or until the sauce thickens slightly.
Make the Bechamel Sauce:
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk, a little at a time, until a smooth sauce forms.
- Bring to a simmer and cook for 5 minutes, stirring constantly, until thickened.
- Season with nutmeg, salt, and pepper.
Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Spread a thin layer of chicken sauce on the bottom of your baking dish.
- Top with a layer of lasagna sheets.
- Alternate layers of chicken sauce, lasagna sheets, and bechamel sauce, ending with a layer of bechamel sauce. Sprinkle with mozzarella and parmesan cheese.
- Bake for 30-35 minutes, or until the cheese is golden brown and bubbly. Let cool slightly before serving.
Notes
Recipe Tips:
So ditch the takeout menu and whip up this homemade masterpiece for your next dinner night!
- For a richer flavour, use a combination of chicken breasts and thighs.
- Don't overcook the chicken. You want it to be tender and juicy.
- For a richer flavour, substitute half the milk in the béchamel sauce with heavy cream.
- If your bechamel sauce seems too thick, simply whisk in a little more milk until it reaches your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days.
Serving Suggestions:
- Pair your seafood lasagna with a side of grilled asparagus or a simple green salad.
- For a touch of elegance, serve with a crusty bread and a glass of white wine.
- Pair your chicken lasagna with a side of roasted vegetables
- Crusty breadsticks are perfect for soaking up the delicious sauce.
2 Comments
Corina Matthews · 03/04/2024 at 12:14 pm
Although there is quite a bit involved, the time and effort is well worth it.
Mama Cass · 03/04/2024 at 12:16 pm
Sounds very nice, but too much for me to do.