Chicken Lasagna

This chicken lasagna is a delicious spin on a classic Italian recipe. With its delicious chicken filling and creamy homemade bechamel sauce, this delectable dish is bound to be a family favourite.

Lasagna is a traditional Italian dish that consists of layers of pasta sheets, a meaty filling, and a creamy white sauce. This is one of the most popular foods in the world, and it is a common occurrence at the dinner table.

For this chicken lasagna recipe, I have used a tomato chicken filling. I like to use chicken breast as it is one of the healthier cuts of chicken.

You can use chicken thighs but bear in mind that as they have a higher fat content they will have more calories.

There are a lot of lasagna sauces available on the market, but this recipe is fantastic without any of those jarred sauces. The filling tastes so much better than anything that you can buy from the store.

The addition of tomato paste enhances the flavour, resulting in a richer and more delicious sauce.

Even though the chicken filling is only seasoned with dried herbs, salt, and black pepper, it is bursting with flavour.

Sometimes I like to use chilli powder or paprika to make the filling spicier. You can also use onion powder or garlic powder for a sweeter flavour.

There is no need to pre-cook the lasagne sheets because they will cook in the oven while the lasagne bakes. You can cook them if you prefer.

A good idea is to leave them to soak in hot water whilst the filling and sauces are prepared as this will help to soften them.

The white sauce begins with a roux, which thickens the sauce. A roux is a mixture of equal parts fat, in this case, butter, and equal parts flour.

When the butter has melted, add the flour, and continue to stir constantly. This will stop any lumps from forming.

If you want something a bit cheesier, you can add some to the white sauce. When the bechamel sauce is ready, add the cheese while the sauce is still hot. This will allow the cheese to melt then after a minute or so stir the sauce.

When lasagne comes out of the oven, it should be left to rest for at least 30 minutes. This will allow the layers to be preserved when cut into, so you end up with the perfect slice of lasagne.

For a delicious dinner, serve with creamy mashed potatoes and homemade garlic bread.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Garlic Bread with Cheese
• Cheese & Tomato Pizza
• Spaghetti Bolognese
• Chicken Pot Pie
• Penne Arrabbiata

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Lasagna

by Nabeela Kauser

Traditional lasagna recipes can be replaced with this delicious chicken lasagna version. Pasta sheets are layered with a tomato-based chicken filling and creamy white sauce. This lasagna recipe is comforting, warming, and delicious.

5 from 3 votes

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Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Dinner, Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

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Ingredients

• ▢ 8 Lasagna Sheets No-Cook
• ▢ 500 g Chicken Breast Diced
• ▢ 1 Onion Chopped
• ▢ 2 cloves Garlic Minced
• ▢ 2 tbsp Olive Oil
• ▢ 400 g Tomatoes Chopped
• ▢ 2 tbsp Tomato Paste
• ▢ 1 tsp Dried Oregano
• ▢ 1 tsp Dried Basil
• ▢ Salt To taste
• ▢ Black Pepper To taste
• ▢ 100 g Mozzarella Cheese Grated

For the béchamel sauce:

• ▢ 50 g Butter Unsalted
• ▢ 50 g Plain Flour
• ▢ 600 ml Milk
• ▢ Salt To taste
• ▢ Black Pepper To taste

Instructions

• Preheat your oven to 180°C/160°C fan/gas mark 4.
• Heat some olive oil in a large pan over medium heat, then add the onions and garlic. Cook until the vegetables become soft.
• Add the chopped chicken to the pan and cook, stirring occasionally, for 5-7 minutes or until browned all over.
• Stir in the chopped tomatoes, oregano, basil, salt, and pepper. Add the tomato paste and mix everything together. Cook for 10-15 minutes or until the chicken is cooked through.
• Meanwhile, make the béchamel sauce. Melt some butter in a saucepan over low heat, then add the flour. Stir continuously until the mixture becomes smooth. Gradually pour in the milk while stirring continuously until the sauce becomes thick and smooth. Season with salt and pepper.
• Take a deep baking dish and spread half of the chicken mixture on the bottom. Cover the mixture with a layer of no-cook lasagne sheets, then pour a layer of béchamel sauce on top of the chicken.
• Repeat with another layer of lasagne sheets and the remaining chicken mixture, then add one final layer of lasagne sheets and top with the remaining béchamel sauce.
• Sprinkle some grated mozzarella cheese on top of the lasagne.
• Bake for 20 minutes or until the cheese is melted and golden brown.
• Let the lasagne cool for a few minutes before slicing and serving.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 24gFat: 20gSaturated Fat: 10gTrans Fat: 0.3gCholesterol: 86mgSodium: 1142mgPotassium: 693mgFiber: 2gSugar: 9gVitamin A: 657IUVitamin C: 9mgVitamin D: 1µgCalcium: 256mgIron: 2mg

Keyword Chicken, Comfort Food, Cooking, Dinner, Food, Meat, Pasta, Recipe

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