Chicken Lasagna
Tender layers of lasagna pasta stacked with a juicy, seasoned shredded chicken filling in tomato sauce, covered in velvet-smooth bechamel and baked to bubbly, golden cheese perfection.
70 min
Medium
Italiana-Americana
6 servings
The story behind
The inspiration to swap the traditional ground beef for chicken came about on a cozy Sunday when I wanted that classic baked pasta comfort but with a lighter twist. I had some leftover shredded chicken from earlier in the week, so I simmered it down with dynamic spices and aromatics, built the layers with care, and blanketed the whole dish in a luxurious white sauce before baking. The second I saw the cheese top form that perfect, deeply golden crust in the oven, I knew it would become an instant household favorite. It's an absolute showstopper for feeding a large family or hosting a potluck. Pair it with crisp, warm garlic bread to wipe the plate clean and a vibrant green side salad tossed in a sharp balsamic vinaigrette.
Instructions
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1Heat a splash of olive oil in a large skillet over medium heat and sauté the chopped onion and minced garlic until soft, fragrant, and translucent.
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2Add the shredded chicken to the skillet, pour in the tomato purée, and season well with salt and black pepper. Simmer on low heat for about 10 minutes so the chicken absorbs the savory sauce and thickens slightly. Set aside.
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3Prepare the bechamel sauce: melt the butter in a small saucepan over low heat, whisk in the flour, and cook continuously for 1-2 minutes to toast out the raw flour flavor, creating a smooth paste (roux).
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4Gradually pour in the warm milk in a steady stream, whisking vigorously with a wire whisk to ensure no lumps form. Continue cooking over medium heat until the sauce becomes thick and velvety. Turn off the heat and finish with salt, pepper, and a tiny pinch of ground nutmeg.
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5Preheat your oven to 180°C (350°F).
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6Assemble the lasagna: spread a thin layer of bechamel sauce over the bottom of a rectangular baking dish. Lay down sheets of pasta, followed by a generous layer of the chicken mixture and a handful of shredded cheese. Repeat this layering sequence until all ingredients are used.
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7Top the final layer of pasta entirely with the remaining smooth bechamel sauce and scatter an abundant, even layer of shredded mozzarella over the top.
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8Bake in the preheated oven for 25-30 minutes. If your oven has a broiler function, turn it on for the last 5 minutes to get that glorious, bubbling brown crust. Let it rest for 10 minutes to set before slicing and serving.
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