Recipe for Creamy Chicken Lasagna

Recipe for Creamy Chicken Lasagna

This is a staple in our house! My kids loved it and devoured the leftovers the next morning!

Lasagna, the epitome of the Italian classic, varies greatly from region to region within its country of

origin, Italy. Traditionally it consists of layers of pasta, a hearty ragù and creamy béchamel

sauce.However, as lasagna traveled around the world, it adopted local flavors and ingredients,

resulting in delicious variations like creamy chicken lasagna in the United States. This version

combines juicy chicken with a delicious creamy sauce and offers a comforting alternative to the classic

beef or pork lasagna. It is the ideal choice for a cozy family dinner or if you want to impress your

guests with a hearty, slightly unusual dish.

To round out the richness of the creamy chicken lasagna, serve it with a crisp green salad with a light

vinaigrette or a side of steamed vegetables. A side of garlic bread or a crusty baguette is perfect for

those who want the full experience so they can savor every last drop of the creamy sauce.

Recipe for Creamy Chicken Lasagna

Ingredients:

9 lasagna noodles, cooked al dente

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 1/2 pounds cooked and shredded chicken breasts

2 1/2 cups cheese ricotta

1 cup grated Parmesan cheese, divided

1 large egg

3 cups grated mozzarella cheese

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley leaves

Salt and pepper to taste

3 cups bechamel or alfredo sauce, as desired

1 teaspoon nutmeg (optional)

Instructions:

First, preheat the oven to 190°C (375°F) and grease a 9 x 13 inch baking dish.

Heat the olive oil in a large skillet over medium heat. Saute onion and garlic until translucent.

Add the shredded chicken, heat well and then remove from the heat.

In a separate bowl, whisk together the ricotta, 1/2 cup Parmesan, egg, basil and parsley.Season with

salt and pepper.

Spread a layer of bechamel or Alfredo sauce on the baking dish. Place three lasagna noodles on top,

followed by half the ricotta mixture, half the chicken, 1 cup mozzarella and a dollop of bechamel

sauce.

Repeat the layering process with the remaining ingredients.

Finish with the last pasta, the bechamel sauce, the mozzarella and the parmesan.Sprinkle with nutmeg

if desired.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking the cake until

golden brown and bubbly, about 10 to 15 minutes more.

Allow to cool for 10 minutes before serving to allow the layers to set.

Variations and Tips:

Explore different cheeses such as smoked provolone or Gruyere to discover new flavors.Error 500

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