Craving a comforting Italian classic with a delicious twist? This chicken lasagna recipe is not only easy to make but also packed with incredible flavor that will have everyone asking for seconds.
Get ready to ditch the red sauce and dive into a creamy, cheesy, chicken-filled masterpiece!
Ingredients You'll Need
Okay, let's explore into what you'll need to make this awesome Chicken Lasagna – trust me, it's worth every cheesy bite!
For the chicken and "semi-homemade" stock, grab 2 pounds of chicken. You can use breasts or boneless, skinless thighs. Also, you'll need 4 cups of milk – any kind works. Add 2 cups of chicken broth, 2 bay leaves, 3 sprigs of thyme (or a teaspoon dried), 2 teaspoons of Vegeta, and half a teaspoon of black pepper. This creamy lasagna is inspired by the comforting qualities of a classic chicken casserole dish
Next, mushrooms! You're gonna need 2 tablespoons of butter and 2 tablespoons of olive oil. Get a pound of mushrooms – quarter them, then mince 2 garlic cloves. Don't forget half a teaspoon each of salt and pepper!
Now, the white sauce uses 4 tablespoons of butter, 2 minced garlic cloves, and ¾ cup of flour. Shred 2 cups of cheddar cheese!
Finally lasagna… Grab 13 ounces of fresh lasagna sheets, or 8 ounces dried. 2 cups of shredded mozzarella round it all out!
Step-by-Step Instructions
Now that we've gathered all our ingredients, let's get cooking! First, gently simmer the chicken in milk, broth, bay leaves, thyme, Vegeta, and pepper for 15 minutes. Shred it once it's cooked, but don't boil so the milk does not split on you! Next, sauté mushrooms with garlic, salt, and pepper until golden. The butter used in the chicken pot pie filling might offer similar flavors.
Then, it's time for the white sauce! Melt butter, add garlic, stir in flour, and gradually whisk in the reserved poaching liquid until thick. Cheese, please! Mix in the cheddar until melted, then season to taste. Don't forget to save 2 1/2 cups for topping! Finally, you can assemble and bake!
Here's how the building goes:
- Sauce, lasagna sheets, half the chicken mix.
- More sheets, then remaining chicken.
- Sheets, reserved sauce, and mozzarella–boom!
Bake covered for 25, uncovered for 10, till bubbly and golden. Let it stand before serving, then savor!
Tips for Perfecting Your Lasagna
I've found that there're a few tricks that really take this chicken lasagna from "pretty good" to "OMG, this is amazing!"–and trust me, they're easy peasy!
First, don't skimp on the sauce. I mean really load it up, especially the top layer. This keeps everything moist and prevents those dreaded dry edges! We're aiming for cheesy, saucy perfection, not a desert!
Make sure you layer your lasagna evenly. I like to spread the chicken-mushroom mixture in a thin, uniform layer so every bite has that amazing flavor!
Also, don't overcrowd your baking dish. If you try to cram too many layers–hello, overflow! Nobody wants a lasagna volcano in their oven! Just sayin'.
Variations and Serving Suggestions
You've got these tips down, and you're nearly ready to create the ultimate chicken lasagna—but how can you make it even better, and what should you serve with it? Let's delve in!
For variations, don't be afraid to mix it up! Try adding spinach or zucchini with the mushrooms for extra veggies. You could also swap out the cheeses—Monterey Jack or Swiss would be great.
Here are a few serving suggestions:
- A simple green salad with a light vinaigrette will cut through the richness.
- Garlic bread, because, well, who doesn't love garlic bread?
- Steamed green beans with a squeeze of lemon juice will complete the meal.
Short Recipe Version
Chicken Lasagna Recipe (Quick Version)
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
Ingredients:
- 1 lb cooked chicken, shredded
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 tsp garlic powder
- Salt and pepper to taste
- 6 lasagna noodles, cooked
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a bowl, combine ricotta, Parmesan, parsley, egg, garlic powder, salt, and pepper.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer noodles, ricotta mixture, chicken, marinara sauce, and mozzarella cheese. Repeat layers.
- Top with remaining mozzarella cheese.
- Bake for 45 minutes, or until golden brown and bubbly.
- Let it rest for at least 10 minutes before serving.
Nutrition Information (Per Serving Estimate):
- Calories: 400
- Protein: 35g
- Fat: 20g
- Carbohydrates: 25g