Delicious Chicken Lasagna Recipe For A Cozy Dinner Night

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Looking for another comforting chicken pasta recipe? Try our garlic parmesan chicken pasta for a creamy twist.

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Chicken Lasagna

This comforting Chicken Lasagna blends tender chicken, creamy béchamel, rich tomato sauce, and gooey cheese between layers of pasta sheets. It’s a family favorite, perfect for gatherings or a hearty family dinner.

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Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 6 persons

Course: Main Course

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

600 g boneless, skinless chicken breast
2 tablespoons olive oil
1 medium onion, chopped about 120 g
3 cloves garlic, minced
1 teaspoon salt for chicken layer
0.5 teaspoon black pepper for chicken layer
800 g canned crushed tomatoes about 28 oz
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
0.5 teaspoon salt for tomato sauce
4 tablespoons butter 56 g
4 tablespoons all-purpose flour 32 g
3 cups milk 720 ml
0.25 teaspoon nutmeg
0.5 teaspoon salt for béchamel sauce
250 g no-boil lasagna noodles about 9 ounces
2 cups mozzarella cheese, shredded 200 g
1 cup Parmesan cheese, grated 90 g

Equipment

1 large skillet
1 medium saucepan
1 9x13 inch baking dish
2 mixing bowls
1 whisk
1 cooking spoon
1 measuring cups and spoons
1 cheese grater
1 sharp knife

Method

Pat the chicken breasts dry and dice them into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Sauté onion for 3 minutes until translucent. Add garlic and cook for 1 more minute.
Add chicken, salt, and pepper. Cook, stirring, until the chicken is cooked through, about 7-8 minutes. Set aside.
In a medium saucepan, combine crushed tomatoes, tomato paste, oregano, basil, sugar, and salt. Simmer on medium-low heat for 10 minutes, stirring occasionally. Set aside.
Melt butter in another saucepan over medium heat. Whisk in flour and cook, stirring, for 1 minute.
Slowly add milk, whisking continuously to prevent lumps. Cook, stirring, until the sauce thickens, about 5-7 minutes. Add nutmeg and salt, and mix well. Remove from heat.
Preheat the oven to 190°C (375°F). Grease the 9x13 inch baking dish.
Spread a thin layer of tomato sauce on the bottom of the baking dish. Place a layer of lasagna noodles over the sauce.
Spread half of the cooked chicken over the noodles. Pour a third of the béchamel sauce over the chicken. Sprinkle some mozzarella and parmesan cheese.
Add another layer of noodles, the remaining chicken, béchamel sauce, and cheese. Top with the final layer of noodles.
Spread the remaining tomato and béchamel sauces over the top, and finish with the rest of the cheeses.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes until golden and bubbling.
Let the lasagna rest for 10-15 minutes before slicing.

Notes

Feel free to use rotisserie chicken if you need to save time.

You can assemble the lasagna ahead of time and bake just before serving.

For a richer dish, add a layer of sautéed mushrooms or spinach.

Store leftovers covered in the fridge for up to 3 days, or freeze portions for later.

Claudia West

Im the founder of igotrecipe.com! I started this blog to share the cozy, comforting recipes I grew up with. Cooking is my happy place, and I love making food that brings people together.

Recipes By Claudia West