Chicken Lasagna Recipe That is Still as Tasty as the Beef Version

If you want to make the cheaper and healthier version of lasagna that sill have a lot of juicy meat in it, here's the easy chicken lasagna recipe for you.

Ingredients

- 2 tablespoons olive oil

- 1 small onion, finely chopped

- 1 carrot, finely chopped

- 1 celery stalk, finely chopped

- 3 cloves garlic, minced

- 400 grams chicken breast, finely chopped or minced

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 teaspoon dried oregano

- 1/2 teaspoon nutmeg

- 400 ml milk

- 100 grams grated cheese (mozzarella or mild cheddar)

For the béchamel sauce:

- 60 grams butter

- 60 grams all-purpose flour

- 700 ml warm milk

- 1/2 teaspoon salt

- 1/4 teaspoon white pepper

Other ingredients:

- Lasagna sheets

- Extra grated cheese for topping

Instructions

1. Heat the olive oil in a large pan over medium heat.

2. Add the chopped onion to the pan and cook for about 3 minutes until it starts to soften.

3. Add the chopped carrot and celery. Cook everything together for another 5 to 7 minutes, stirring often, until the vegetables are soft but not brown. This mixture is the soffrito and it creates the base flavor for the chicken lasagna recipe.

4. Add the minced garlic and cook for about 30 seconds, just until it smells fragrant.

5. Add the chopped chicken to the pan. Use a spoon to break it into small pieces. Cook until the chicken turns white and is no longer raw.

6. Season the chicken with salt, black pepper, dried oregano, and nutmeg. Stir well so the seasoning spreads evenly.

7. Pour in the milk and lower the heat slightly. Let the sauce simmer gently for about 10 minutes. Stir often so the sauce does not stick to the bottom of the pan.

8. Turn off the heat and add the grated cheese. Stir until the cheese melts and the sauce becomes creamy. Set the chicken sauce aside.

9. To make the béchamel sauce, melt the butter in a saucepan over low heat.

10. Add the flour and stir continuously for about 2 minutes. This helps remove the raw flour taste.

11. Slowly pour in the warm milk while whisking at the same time. Keep whisking to prevent lumps from forming.

12. Cook the béchamel sauce until it becomes smooth and thick. Season with salt and white pepper, then remove it from the heat.

13. Preheat the oven to 180°C and prepare a baking dish.

14. Spread a thin layer of béchamel sauce on the bottom of the baking dish.

15. Place a layer of lasagna sheets on top of the sauce.

16. Add a layer of chicken sauce over the pasta sheets, followed by a layer of béchamel sauce.

17. Repeat the layers of pasta sheets, chicken sauce, and béchamel sauce until all ingredients are used.

18. Finish with a final layer of béchamel sauce and sprinkle extra grated cheese on top.

19. Place the dish in the oven and bake for 35 to 40 minutes, until the top is golden and bubbling.

20. Remove the lasagna from the oven and let it rest for about 15 minutes before slicing. 

These practical tips will help you improve the result of your chicken lasagna recipe and avoid common cooking problems.

- Chop the Vegetables Finely: Cutting the onion, carrot, and celery into very small pieces helps them cook evenly and blend smoothly into the sauce without leaving large chunks.

- Warm the Milk Before Using: Using warm milk for the béchamel sauce helps it thicken more evenly and reduces the chance of lumps forming during cooking.

- Let the Lasagna Rest Before Cutting: Allowing the lasagna to rest after baking helps the layers set properly and makes each slice hold its shape better.

- Cover with Foil If Browning Too Fast: If the top cooks faster than the inside, covering it with foil prevents burning while the lasagna finishes baking.

- Use a Deep Baking Dish: A deeper dish gives enough space for layers and sauce, helping prevent spills and keeping the oven clean.

A well-made chicken lasagna recipe can also be enjoyed later if stored correctly. Knowing how to store it properly will help keep the flavor and texture fresh.

To store lasagna in the refrigerator, allow it to cool completely first. Place it in an airtight container or cover the dish tightly with plastic wrap. It can be kept in the refrigerator for up to three days. Reheat individual portions in the oven or microwave until hot.

For freezing, cut the lasagna into portions and wrap each piece tightly with plastic wrap and foil. Place them in a freezer-safe container. Frozen lasagna can last up to two months. Thaw overnight in the refrigerator before reheating.

If you enjoy this chicken lasagna recipe, there are other variations that offer different flavors while keeping the same layered style.

1. Spinach and Mushroom Lasagna: Uses cooked mushrooms and spinach with béchamel sauce for a meat-free option.

2. Seafood Lasagna: Made with shrimp and white fish in a creamy sauce.

3. Pesto Chicken Lasagna: Adds basil pesto to the chicken sauce for a fresh herbal taste.

4. Pumpkin Lasagna: Uses roasted pumpkin with cheese for a slightly sweet flavor.

5. White Sauce Turkey Lasagna: Replaces chicken with ground turkey and keeps the creamy base.