Chicken Lasagne
Creamy, cheesy, and utterly satisfying, this Chicken Lasagne recipe is a delightful twist on the classic Italian comfort food. Layers of tender shredded chicken simmered in a rich tomato sauce, silky homemade béchamel, and perfectly melted mozzarella come together with tender lasagne sheets to create a hearty family favorite. Enhanced with fragrant herbs like basil and oregano and finished with a sprinkle of freshly chopped parsley, this dish is brimming with irresistible flavors. Perfect for weeknight dinners or special gatherings, this chicken lasagne recipe is easy to prepare, making it an excellent choice for both novice and experienced cooks. Trust us—this golden, bubbling masterpiece is worth every moment in the kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 units Garlic cloves, minced
- 1 unit Onion, finely chopped
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 500 milliliters Milk
- 0.5 teaspoons Nutmeg, ground
- 50 grams Parmesan cheese, grated
- 250 grams Mozzarella cheese, shredded
- 200 grams Lasagne sheets
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper on both sides. Cook for about 6-7 minutes per side, or until the chicken is fully cooked. Remove from the pan, let it cool slightly, then shred the chicken using two forks.
In the same skillet, add minced garlic and chopped onion. Sauté for 3-4 minutes until fragrant and softened.
Add crushed tomatoes, tomato paste, dried basil, and dried oregano to the skillet. Stir well and simmer for 10 minutes to let the flavors meld. Stir in the shredded chicken and set aside.
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute until it forms a paste. Gradually pour in the milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Season the béchamel sauce with salt, ground nutmeg, and half of the grated Parmesan cheese. Stir until smooth, then remove from heat.
In a greased 9x13-inch (22x33 cm) baking dish, spread a thin layer of the chicken tomato sauce at the bottom. Top with a layer of lasagne sheets, followed by a layer of béchamel sauce, and a sprinkle of mozzarella cheese.
Repeat the layers until all the ingredients are used up, finishing with a layer of béchamel sauce topped with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbling.
Let the lasagne rest for 10 minutes before serving. Garnish with fresh parsley.
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 6193 mg | 269% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 59.8 g | ||
| Protein | 280.5 g | 561% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3278 mg | 252% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3297 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
