Creamy Chicken Lasagna
A creamy and comforting chicken lasagna perfect for winter dinners and holiday gatherings.
Equipment
- 1 9x13-inch baking dish
- 1 Saucepan for béchamel sauce
- 1 Whisk
Ingredients
Lasagna
- 9 lasagna noodles
- 2 cups cooked chicken shredded
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups ricotta cheese
- 3 cups mozzarella cheese shredded
Béchamel Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
Preparation
- Boil lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, sauté chopped onion and minced garlic until translucent. Add shredded chicken and stir to combine. Season with salt and pepper.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Add nutmeg, and season with salt and pepper. Cook until thickened.
- Preheat oven to 375°F. Spread a layer of béchamel sauce on the bottom of a baking dish. Layer noodles, chicken mixture, ricotta, and mozzarella. Repeat layers, ending with béchamel and mozzarella.
Serving
- Bake in preheated oven for 45-50 minutes, until golden and bubbly. Let rest for 10 minutes before slicing.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use freshly grated mozzarella for best melting.
Ingredient Substitutions: Swap ricotta with cottage cheese for a lighter option.
How to Serve: Pair with a crisp salad and garlic bread.
Storage & Freshness: Keep refrigerated; consume within 3 days.
Make-Ahead Tips: Assemble a day prior and bake when needed.
Ingredient Substitutions: Swap ricotta with cottage cheese for a lighter option.
How to Serve: Pair with a crisp salad and garlic bread.
Storage & Freshness: Keep refrigerated; consume within 3 days.
Make-Ahead Tips: Assemble a day prior and bake when needed.