Homemade Chicken Lasagne
Craving a hearty and delicious meal? Look no further than this classic chicken lasagne recipe. Packed with flavor and easy to make, it’s the perfect comfort food for any occasion.
This dish combines a rich meat sauce filled with tender chicken and aromatic herbs, with a creamy béchamel sauce and layers of pasta. Topped with melted mozzarella and Parmesan cheese, it’s a guaranteed crowd-pleaser.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward to follow. Impress your family and friends with this homemade lasagne that tastes even better than takeout.
Looking for a weeknight dinner that feels special? This chicken lasagne is the perfect answer. It’s also great for meal prepping – simply assemble the lasagna and freeze it uncooked until ready to bake. Enjoy a homemade taste without the hassle of cooking from scratch every night.
Questions I often get asked about this recipe:
Can I use a different type of meat?
Absolutely! You can substitute the chicken with ground beef, turkey, or even pork sausage. Adjust the cooking time accordingly.
What kind of cheese can I use instead of mozzarella and Parmesan?
Feel free to experiment with different cheeses! Cheddar, ricotta, and provolone are all great options.
Can I make this recipe vegetarian or vegan?
Yes, you can make this recipe vegetarian by omitting the chicken and using a plant-based protein like lentils or tofu.To make it vegan, use plant-based milk and cheese alternatives.
Can I freeze this lasagne?
Absolutely! Assemble the lasagna and freeze it uncooked. When ready to bake, thaw overnight in the refrigerator before baking. Add a few extra minutes to the cooking time.
What you need to make Homemade Chicken Lasagne:
For the meat sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g chicken breast, cooked and shredded
1 can (400g) chopped tomatoes
1 can (400g) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
For the béchamel sauce:
50g butter
50g plain flour
600ml milk
Nutmeg, grated
Salt and pepper to taste
For the assembly:
1 packet lasagna sheets
200g mozzarella cheese, grated
50g Parmesan cheese, grated
How to make it:
Make the meat sauce:
Heat olive oil in a large skillet over medium heat.
Sauté onion and garlic until softened.
Add shredded chicken, chopped tomatoes, crushed tomatoes, oregano, basil, salt, and pepper.
Bring to a simmer and cook for about 20 minutes, or until the sauce has thickened.
Make the béchamel sauce:
Melt butter in a saucepan over medium heat.
Stir in flour and cook for 1 minute, creating a roux.
Gradually whisk in milk, stirring constantly to prevent lumps.
Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened.
Season with nutmeg, salt, and pepper.
Assemble the lasagna:
Preheat oven to 180°C (350°F).
In a large baking dish, spread a thin layer of meat sauce.
Layer with lasagna sheets, béchamel sauce, and meat sauce, repeating until all ingredients are used, ending with a layer of béchamel sauce.
Sprinkle with mozzarella and Parmesan cheese.
Bake for 35-40 minutes, or until golden and bubbly.
Let cool for a few minutes before serving.
Tips:
For a richer flavor, use a combination of chicken breast and thigh.
You can add other vegetables to the meat sauce, such as carrots, celery, or mushrooms.
For extra creaminess, add a dollop of ricotta cheese to the béchamel sauce.
Latest Reviews:
This chicken lasagne is pure comfort food! The flavors are amazing and the recipe was easy to follow. My family loved it and it’s now a regular in our dinner rotation. Tyler R.
I’ve made this lasagne twice now and it’s a hit every time. The béchamel sauce is creamy perfection and the meat sauce is full of flavor. Definitely recommend! Wade D.
Impressed with this recipe! The lasagna was so delicious and rich. The instructions were clear and easy to understand.Perfect for a weeknight dinner or a special occasion. Kim J.
Printable Recipe:
Homemade Chicken Lasagne
Homemade Chicken Lasagne
Ingredients
- For the meat sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g chicken breast, cooked and shredded
- 1 can (400g) chopped tomatoes
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- For the béchamel sauce:
- 50g butter
- 50g plain flour
- 600ml milk
- Nutmeg, grated
- Salt and pepper to taste
- For the assembly:
- 1 packet lasagna sheets
- 200g mozzarella cheese, grated
- 50g Parmesan cheese, grated
Instructions
- Make the meat sauce:
- Heat olive oil in a large skillet over medium heat.
- Sauté onion and garlic until softened.
- Add shredded chicken, chopped tomatoes, crushed tomatoes, oregano, basil, salt, and pepper.
- Bring to a simmer and cook for about 20 minutes, or until the sauce has thickened.
- Make the béchamel sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook for 1 minute, creating a roux.
- Gradually whisk in milk, stirring constantly to prevent lumps.
- Bring to a simmer and cook for about 5 minutes, or until the sauce has thickened.
- Season with nutmeg, salt, and pepper.
- Assemble the lasagna:
- Preheat oven to 180°C (350°F).
- In a large baking dish, spread a thin layer of meat sauce.
- Layer with lasagna sheets, béchamel sauce, and meat sauce, repeating until all ingredients are used, ending with a layer of béchamel sauce.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake for 35-40 minutes, or until golden and bubbly.
- Let cool for a few minutes before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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