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.
Baking dish, approximately 33x23x5cm, (9x13x2 inches)
Mixing bowls
Spoon
Whisk
Spatula
Sharp knife
Ingredients
For the Chicken Sauce:
1tbspolive oil
1onionfinely diced
2clovesgarlicminced
500gboneless skinless chicken thighs, diced
400gcan crushed tomatoes
1tbsptomato paste
1tspdried oregano
½tspdried thyme
½cupchicken broth
Salt and pepper to taste
For the Bechamel Sauce (White Sauce):
50gbutter
50gplain flour
500mlmilk
¼tspground nutmeg
Salt and pepper to taste
For the Lasagna Assembly:
250glasagna sheetsno pre-cooking required
250gshredded mozzarella cheese
50ggrated 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:
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
This Chicken Lasagna is a delicious and comforting dish that's sure to become a family favourite.So ditch the takeout menu and whip up this homemade masterpiece for your next dinner night!