Lasagna is a beloved dish in many households, traditionally made with layers of pasta, rich tomato sauce, and creamy béchamel, often accompanied by ground beef or sausage. But what if you’re in the mood for something a little different? Enter the chicken lasagna—a lighter, yet equally satisfying alternative that brings a fresh twist to this classic comfort food. Whether you’re cooking for a family dinner or hosting a gathering, chicken lasagna is sure to impress.
Ingredients
Before diving into the recipe, let’s gather all the necessary ingredients. For a chicken lasagna that serves about 6-8 people, you will need:
For the Chicken:
- 2 cups of cooked, shredded chicken (about 2 large chicken breasts)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the White Sauce (Béchamel):
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk (preferably whole milk)
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For the Tomato Sauce:
- 2 cups tomato sauce or marinara sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to cut acidity)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Lasagna:
- 9-12 lasagna noodles, depending on the size of your baking dish
- 2 cups ricotta cheese
- 1 egg, lightly beaten
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Step-by-Step Instructions
1. Prepare the Chicken Filling
Begin by cooking your chicken if it’s not already cooked. Boiling or roasting are good options. Once cooked, shred the chicken into small, bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the shredded chicken to the skillet, along with the dried basil, oregano, salt, and pepper. Stir well to combine and cook for another 3-4 minutes, allowing the flavors to meld. Set the chicken mixture aside.
2. Make the White Sauce (Béchamel)
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux. The mixture should be smooth and free of lumps.
Gradually add the milk to the roux, continuing to whisk until the sauce thickens. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the nutmeg, salt, and pepper. Set aside.
3. Prepare the Tomato Sauce
In a separate saucepan, combine the tomato sauce, tomato paste, dried basil, oregano, salt, and pepper. Bring the sauce to a simmer over medium heat, stirring occasionally. If the sauce is too acidic, add a teaspoon of sugar to balance the flavors. Let it simmer for about 10 minutes, then remove from heat.
4. Cook the Lasagna Noodles
While preparing the sauces, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
5. Assemble the Lasagna
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the ricotta cheese with the beaten egg. This mixture will help bind the layers together and add creaminess to the lasagna.
Now, it’s time to layer the lasagna:
- First Layer: Spread a thin layer of the tomato sauce at the bottom of a 9×13 inch baking dish.
- Second Layer: Place 3-4 lasagna noodles over the sauce, slightly overlapping.
- Third Layer: Spread half of the chicken mixture evenly over the noodles.
- Fourth Layer: Spoon half of the béchamel sauce over the chicken, spreading it evenly.
- Fifth Layer: Add dollops of the ricotta mixture on top and sprinkle with a third of the mozzarella cheese.
- Sixth Layer: Repeat the layers—tomato sauce, noodles, remaining chicken, remaining béchamel, ricotta, and mozzarella.
- Final Layer: Top with a final layer of noodles, the remaining tomato sauce, and a generous sprinkle of mozzarella and Parmesan cheese.
6. Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly. If you like a crispy top, you can broil the lasagna for 2-3 minutes, but keep an eye on it to prevent burning.
7. Serve and Enjoy
Once baked, let the lasagna rest for about 10 minutes before slicing. This allows the layers to set and makes for easier serving. Garnish with fresh basil or parsley, and serve with a side salad or garlic bread for a complete meal.
FAQs
Q: Can I make chicken lasagna ahead of time?
A: Absolutely! Chicken lasagna is a great make-ahead dish. You can assemble the lasagna and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the unbaked lasagna for up to 3 months. When you’re ready to bake, if it’s frozen, allow it to thaw in the refrigerator overnight before cooking.
Q: Can I use store-bought rotisserie chicken?
A: Yes, using rotisserie chicken is a convenient time-saver. Just shred the chicken and proceed with the recipe as instructed. This option also adds an extra layer of flavor due to the seasoning on the rotisserie chicken.
Q: How can I make this recipe gluten-free?
A: To make a gluten-free chicken lasagna, simply substitute regular lasagna noodles with gluten-free noodles. Additionally, use gluten-free flour for the béchamel sauce. All other ingredients are naturally gluten-free.
Q: What can I use instead of ricotta cheese?
A: If you’re not a fan of ricotta, you can substitute it with cottage cheese for a similar texture. Another alternative is mascarpone cheese, which will give the lasagna a richer, creamier consistency.
Q: Can I add vegetables to this lasagna?
A: Definitely! Adding vegetables like spinach, mushrooms, or zucchini can enhance the nutritional value and flavor of your lasagna. Simply sauté the vegetables with the onion and garlic before adding the chicken.
Q: How long does chicken lasagna last in the refrigerator?
A: Cooked chicken lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or cover and reheat the entire dish in the oven at 350°F (175°C) until warmed through.
Conclusion
Chicken lasagna is a delightful variation on the traditional lasagna, offering a lighter yet equally satisfying meal that’s perfect for any occasion. The combination of tender chicken, creamy béchamel sauce, rich tomato sauce, and gooey cheese creates a dish that is both comforting and flavorful.
Whether you’re looking for a make-ahead dish, a way to use up leftover chicken, or simply want to try something new, chicken lasagna is a versatile and delicious choice. With the flexibility to customize ingredients to your taste, this recipe is sure to become a favorite in your household. So, next time you’re in the mood for lasagna, give this chicken version a try—you won’t be disappointed!
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