Name: Easy and Delicious Chicken Lasagne Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 cups cooked chicken breast (shredded); 1 tbsp olive oil; 1 onion (finely chopped); 2 cloves garlic (minced); 1 tsp Italian seasoning; ½ tsp salt (adjust to taste); ½ tsp black pepper (freshly ground); 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups milk; ½ tsp nutmeg (optional); ½ tsp salt (adjust to taste); ½ cup Parmesan cheese (grated); 9 lasagna noodles (pre-cooked or oven-ready); 2 cups mozzarella cheese (shredded); 1 cup ricotta cheese; ½ cup Parmesan cheese (for topping); ½ cup fresh basil (chopped)

Ingredients

2 cups cooked chicken breast (shredded)

1 tbsp olive oil

1 onion (finely chopped)

2 cloves garlic (minced)

1 tsp Italian seasoning

½ tsp salt (adjust to taste)

½ tsp black pepper (freshly ground)

3 tbsp butter

3 tbsp all-purpose flour

2 cups milk

½ tsp nutmeg (optional)

½ tsp salt (adjust to taste)

½ cup Parmesan cheese (grated)

9 lasagna noodles (pre-cooked or oven-ready)

2 cups mozzarella cheese (shredded)

1 cup ricotta cheese

½ cup Parmesan cheese (for topping)

½ cup fresh basil (chopped)

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

Step 3: Stir in the shredded chicken, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside.

Step 4: In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.

Step 5: Gradually whisk in the milk, continuing to stir to avoid lumps. Add nutmeg (if using), salt, and Parmesan cheese. Cook until the sauce thickens and becomes creamy, about 5-7 minutes.

Step 6: Spread a thin layer of the béchamel sauce in the bottom of a baking dish. Arrange a layer of lasagna noodles over the sauce.

Step 7: Add a layer of the chicken mixture, dollops of ricotta cheese, a sprinkle of mozzarella, and some béchamel sauce. Repeat the layering process until all ingredients are used, finishing with sauce on top.

Step 8: Sprinkle the top evenly with Parmesan and extra mozzarella cheese. Cover with foil and bake for 30 minutes.

Step 9: Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Step 10: Let the lasagne rest for 10 minutes before serving. Garnish with chopped fresh basil for a bright, fresh finish.

Tips & Variations

For extra flavor, add sautéed mushrooms or spinach to the chicken mixture.

If you prefer, swap out chicken for cooked turkey or shredded beef.

Use no-boil lasagna noodles to save time on preparation.

Add a pinch of crushed red pepper flakes to the béchamel sauce for a mild kick.

Fresh basil can be replaced with fresh oregano or parsley if desired.

Storage

Store leftover chicken lasagne in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes until heated through. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this lasagne ahead of time?

Yes, you can assemble the lasagne a day before baking. Keep it covered in the refrigerator until ready to bake, then follow the baking instructions.

Do I need to pre-cook the lasagna noodles?

If you are using oven-ready (no-boil) noodles, pre-cooking isn’t necessary. For regular dried noodles, cook them according to package instructions before layering.