Creamy Chicken Lasagna

Creamy Chicken Lasagna: A Twist on Tradition

Discover a household favorite that even the kids can’t resist, with leftovers disappearing as a delightful breakfast the next day! Originating from various regions in Italy, lasagna has evolved into a standard Italian dish, boasting layers of pasta, rich ragù, and creamy béchamel. The Creamy Chicken Lasagna, a delightful twist in the US, showcases the fusion of flavors as it incorporates delicious chicken and a luscious, creamy sauce—a cozy alternative to the classic beef or pork lasagna.

Servings: 8 people

Ingredients:

• • 9 lasagna noodles (cooked until firm)
  • 2.5 cups olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1.5 pounds cooked and shredded chicken breast
  • 2.5 cups ricotta cheese
  • 1 cup Parmesan cheese, chopped (divided)
  • 1 large egg3
  • cups mozzarella cheese, shredded
  • 0.25 cup fresh basil leaves, chopped
  • 0.25 cup fresh parsley leaves, chopped
  • Salt and pepper (to taste)
  • 3 cups Alfredo or béchamel sauce
  • 1 teaspoon nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large pan, heat olive oil over medium-low heat. Sauté garlic and onion until translucent.
3. Add the chopped chicken, stirring to warm. Remove from heat.
4. In a separate bowl, mix egg, basil, parsley, and 0.5 cup Parmesan. Season with salt and pepper.
5. Spread a layer of béchamel or Alfredo sauce in the baking dish. Place three lasagna noodles on top, followed by half of the ricotta mixture, half of the chicken, 1 cup mozzarella, and some béchamel sauce.
6. Repeat the layering process with the remaining ingredients.
7. Finish with a layer of noodles, béchamel sauce, mozzarella, and Parmesan. Optionally, sprinkle with nutmeg.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until golden and bubbly.
9. Allow the lasagna to cool for 10 minutes before serving to set the layers.