Description
This easy and delicious chicken lasagne recipe combines tender shredded chicken with creamy béchamel sauce, layers of ricotta, mozzarella, and Parmesan cheese, all baked to golden perfection. Perfect for a comforting family meal, this lasagna delivers rich flavors with simple ingredients and straightforward steps.
Ingredients
Scale
Chicken Mixture
- 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)
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)
Lasagne Assembly
- 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 Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the proper baking temperature while you prepare the ingredients.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
- Cook Chicken Mixture: Add shredded cooked chicken to the skillet along with Italian seasoning, salt, and freshly ground black pepper. Stir well and cook for 5 minutes to blend flavors, then remove from heat.
- Prepare Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Stir in all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Add Milk and Season: Gradually whisk in milk, ensuring no lumps form. Continue stirring until the sauce thickens and coats the back of a spoon. Add nutmeg (if using), salt, and grated Parmesan cheese, stirring well to combine into a creamy béchamel.
- Layer Lasagne: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Place a layer of lasagna noodles on top.
- Add Fillings: Spoon half the chicken mixture over the noodles, dollop ricotta cheese, sprinkle mozzarella cheese, then cover with more béchamel sauce. Repeat layers with remaining noodles, chicken, ricotta, mozzarella, and béchamel sauce.
- Top and Cover: Finish by topping the final layer with Parmesan cheese and extra mozzarella. Cover the dish tightly with foil to prevent drying out during baking.
- Bake Covered: Bake in the preheated oven for 30 minutes, allowing the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
- Rest and Garnish: Let the lasagne rest for 10 minutes after baking to set. Garnish with fresh chopped basil before serving.
Notes
- Use pre-cooked or oven-ready noodles to cut down on preparation time.
- Adjust seasoning of salt and pepper to personal preference during cooking.
- Nutmeg is optional in the béchamel but adds a subtle warmth to the sauce.
- Letting the lasagne rest after baking helps it hold its shape when sliced.
- This recipe can be made ahead and refrigerated before baking for convenience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: chicken lasagne, easy lasagne recipe, baked chicken pasta, creamy chicken lasagne, Italian chicken casserole
