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As the weather gets cooler, there's nothing quite like a comforting, hearty meal to warm you up from the inside out. This chicken lasagna is the perfect solution, with its layers of tender chicken, creamy béchamel sauce, and cheesy goodness. It's sure to become a new family favorite!
I grew up in an Italian family. My grandma and great-grandma never took the time to teach me to cook. When I was first out on my own, they handed me a copy of the family cookbook and wished me good luck. I always had a deep love for food, but my mom was not a cook. I was on my own.
Over the years, I took that cook book and started working the recipes with my patient husband. He was a picky man. He'd never cared for his families food. They had always cooked on the fattier side, and the leaner meals I was proposing appealed to him. He just didn't have the palate for diverse cuisine, yet.
This lasagna recipe was one of the first Italian meals I was able to convince him to eat. He loved chicken, cheese, and pasta. I was able to hide onions and mushrooms in this hardy Italian casserole. Over the years, I've adapted it to have more vegetables as he has grown with my cooking.
As a cook, this recipe taught me to make one of the 5 core French sauces. At the time, I didn't know that I was learning this important base of cooking. Years later, I'm so glad I learned this. It's been so important in my cooking journey. If you're wondering the best flour for your béchamel, it's good ol' fashioned all-purpose. My favorite for this and baking is always King Arthurs. You don't have to take my word for it, check out what other chefs have to say.
But, enough about bechamel and sauces, if you have questions about this recipe, send them to me. Feel free to alter it. It's a forgiving recipe. If you don't like sugar, omit it. It won't be as rich, but it'll still taste good. If you hate mushrooms, substitute another vegetable, though they do hide well in this recipe. Do you love mushrooms? Double them! It's your lasagna. Enjoy it!
Need a hearty meal to warm you up? This Chicken Lasagna is a family favorite! Layers of pasta, tender chicken, and a creamy béchamel sauce.
Cook the lasagna in a pan of boiling water according to the instructions on the packet. Lightly grease a deep ovenproof dish.
Add the onion and garlic and sauté for 3-4 minutes. Add the mushrooms and chicken and stir-fry for 4 minutes, or until the meat browns. Finally, add defrosted spinach. Stir until well combined.
Then, lower the head and simmer for 5 minutes. Stir in the tomato sauce and sugar and cool for 3-5 minutes, until the meat is tender and cooked through. The sauce should have thickened, but still be quite runny.
Melt the butter in a pan, stir in the flour, and cook for 2 minutes. Remove the pan from the heat and gradually add the milk, mixing to form a smooth sauce. Return the Pan to the heat and bring to a boil, stirring until thickened. Cool slightly, then beat in the egg and half the cheese. Season to taste.
Place 3 sheets of lasagna in the base of the dish and cover with half the chicken mixture. Repeat the layers. Finish with the last 3 sheets of lasagna, pour the béchamel sauce on top, and sprinkle with Parmesan. Bake in a preheated oven at 375°F for 30 minutes, until golden.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Add other vegetables as desired. I like add spinach after I’ve browned my meat and wilt for 2-3 minutes.
Don't overcook the chicken. It should be cooked through but still tender.