Easy Chicken Lasagna Recipe
This easy chicken lasagna recipe has been my go-to, for quite some time. It has layers of tomato chicken sauce, white sauce, lasagna sheets, and a cheese layer that is made up of mozzarella, cheddar, and ricotta cheese.
Many lasagna recipes use store-bought ingredients and are perfect for lazy days, but I prefer to make everything from scratch that makes it more special.
Ricotta Cheese, Mozzarella, and cheddar are combined with an egg in a cheese mixture. Adding an egg enhances creamy texture and it helps in binding cheese mixture.
Many of my friends have tried this recipe and have raved about it. The addition of white sauce gives it a rich and creamy texture. This lasagna can be made ahead of time. After layering, unbaked lasagna can be covered in plastic wrap and aluminum foil and you can refrigerate it for up to 24 hours.
- 2 tablespoons oil
- 1 large onion (chopped)
- 1 tablespoon garlic (chopped)
- 500 grams chicken
- 4 tomatoes (pureed)
- 2 tablespoons tomato paste
- 1/4 cup ketchup
- 1/2 teaspoon salt
- 1 teaspoon chili flakes
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 teaspoon basil (dried)
- 1 chicken bouillon
- 1 teaspoon sugar
- 1/2 cup water
- 30 grams butter (almost 2 tbsps.)
- 2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper (adjust accordingly)
- 1 teaspoon oregano (adjust accordingly)
- 200 grams mozzarella cheese
- 200 grams ricotta cheese
- 2oo grams cheddar cheese
- 1 egg
- 9 Lasagna sheets
- Step 1:
Boil lasagna noodles according to package instructions. Rinse under cold water and lay them aside.
- Step 2:
(Tomato Chicken Sauce)
In a pan add oil, chopped onion, and garlic. Sauté for one to two minutes. Then add chicken mince and cook until mince changes color. Then add pureed tomatoes, tomato paste, ketchup, salt, chili flakes, black pepper, oregano, dried basil, chicken bouillon, sugar, and water. Mix everything and taste. At this point, you can adjust all the spices accordingly. Cook until the mixture thickens. Set it aside.
- Step 3:
(White sauce)
In a pan melt butter. Then add flour and stir continuously until paste forms. Gradually add milk and stir continuously. Cook for a few minutes over medium heat until you get a smooth thick sauce. Add salt, pepper, oregano. Mix and set it aside.
- Step 4:
(Cheese mixture)
In a bowl, whisk together one egg, ricotta cheese, half of mozzarella cheese, and cheddar cheese. Set this cheese mixture aside.
- Step 5:
Preheat oven to 400 F (200C). Grease a 9x13” glass dish with butter or oil.
- Step 6:
(Layering)
- Spread white sauce over the baking dish.
- Lay three lasagna noodles in the dish.
- Spread tomato chicken sauce, white sauce, and cheese mixture.
- Repeat the layers two more times-lasagna noodles, red sauce, white sauce, and cheese mixture.
- Finish off with grated mozzarella and sprinkle some oregano on top.
- Cover glass dish with greased aluminum foil and bake for 20 minutes. Then uncover the dish for 15 more minutes or until the top is golden brown.
- Let it rest for ten minutes on the counter before serving. Serve with crusty garlic bread if desired!
Taste and adjust all the spices accordingly.