Ycaroh's Kitchen blog

Creamy and Flavorful Chicken Lasagna

Lasagna de Frango

Prep Time

30 minutes

Cook Time

45 minutes

Total Time

1 hour 15 minutes

Servings

8

Yield

1 9×13-inch lasagna

Calories

Approximately 450 calories
This Creamy and Flavorful Chicken Lasagna is a delightful twist on the classic Italian dish. Layered with succulent shredded chicken, a velvety béchamel sauce, and a generous amount of cheese, it’s a comforting and satisfying meal that’s perfect for any occasion. The combination of herbs and spices with the creamy sauce and tender chicken creates a symphony of flavors that will make this dish a favorite. Whether you’re a seasoned cook or trying your hand at something new, this recipe is designed to guide you through creating a lasagna that’s as beautiful to look at as it is delicious to eat.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp nutmeg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • Optional: 1 cup spinach, chopped (for added color and nutrition)
  • Note: For a richer flavor, you can use a mix of white wine and chicken broth to cook the chicken.

Instructions

  • Season chicken with salt and pepper. In a skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Shred and set aside.
  • In the same skillet, sauté onion and garlic until soft.
  • For the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk until smooth. Add nutmeg, salt, and pepper. Cook until thickened.
  • Preheat oven to 375°F (190°C).
  • In a 9×13-inch baking dish, layer lasagna noodles, shredded chicken, sautéed onion and garlic, béchamel sauce, and cheeses. Repeat layers, finishing with cheese on top.
  • Bake for 45 minutes or until golden and bubbly. Let it rest for 10 minutes before serving.

Tips & Tricks

  • For an evenly cooked lasagna, cover with foil for the first 30 minutes of baking, then remove to brown the top.
  • Add layers of spinach between the noodles for a nutritional boost and a pop of color.
  • Allow the lasagna to rest before cutting to ensure it holds its shape.

Mise en Place

Ingredients

Utensils

  • Boneless, skinless chicken breasts
  • Salt and pepper
  • Olive oil
  • Onion
  • Garlic
  • Whole milk
  • Unsalted butter
  • All-purpose flour
  • Nutmeg
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Lasagna noodles
  • Optional: Spinach
  • Skillet
  • Saucepan
  • 9×13-inch baking dish
  • Whisk
  • Oven

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