Description
This easy chicken lasagna is a comforting dish that combines tender chicken, creamy béchamel sauce, and rich tomato sauce. Perfect for family dinners, it’s a delightful twist on a classic recipe that everyone will love.
Ingredients
Scale
- 500 g chicken breast (diced)
- 2 tablespoons olive oil
- 2 cloves garlic (chopped)
- 1 medium onion (sliced)
- 200 g Paris mushrooms (sliced, optional)
- 200 ml thick fresh cream
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
- fresh parsley (chopped, for freshness and color)
- 60 g butter
- 60 g flour
- 800 ml milk (whole for more creaminess)
- 50 g grated parmesan
- 9 to 12 lasagna sheets (precooked)
- 150 g grated mozzarella
- 100 g grated gruyère or comté
- fresh thyme (a few sprigs)
Instructions
- Prepare the chicken filling: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and chopped garlic. Sauté for about 2 minutes until they become translucent, being careful not to burn them.
- Incorporate the chicken: Add the diced chicken to the skillet. Season with salt, pepper, and a pinch of nutmeg. Brown for 6 to 7 minutes, stirring regularly, ensuring the chicken is cooked through but not dry.
- Add the mushrooms: If you choose to include mushrooms, add them now and let cook for a few minutes until they release their moisture, adding a nice umami flavor to your filling.
- Incorporate the cream: Pour in the fresh cream and sprinkle with chopped fresh parsley. Let simmer gently for 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
- Prepare the béchamel: In a heavy-bottomed saucepan, melt the butter over low heat. Add the flour all at once and quickly mix with a whisk for 1 minute to create a roux, avoiding browning.
- Pour in the milk: Gradually incorporate the milk while whisking to avoid lumps. Continue whisking over medium heat until the sauce thickens, which may take about 5 to 7 minutes.
- Season the béchamel: Add salt, pepper, and a touch of freshly grated nutmeg. Stir in the parmesan until you have a creamy sauce.
- Assemble the lasagna: Preheat your oven to 180°C (Thermostat 6). Spread a thin layer of béchamel at the bottom of a baking dish. Place a first layer of lasagna sheets, then add a layer of chicken filling, followed by a layer of béchamel and a cheese mixture.
- Repeat the layers: Continue layering the ingredients until used up. Finish with a nice layer of béchamel, topped with mozzarella and gruyère. Sprinkle a few sprigs of fresh thyme on top for the final touch.
- Bake in the oven: Bake the dish for about 40 minutes at 180°C. The top should be golden and bubbly. Let rest for 10 minutes before serving to allow the layers to set.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Avoid overfilling your lasagna with filling, as this can make the dish too watery and hard to cut. Use a ceramic dish for even cooking, and respect ingredient quantities for the perfect balance between layers.