Ingredients
Meat sauce
- 500 g shredded chicken
- 1 onion finely chopped
- 2 garlic cloves minced
- 400 g canned diced tomatoes
- 200 g tomato sauce
- 1 tsp dried basil
- 1 tsp dried origanum
- salt and pepper to taste
- 200 g ricotta cheese
- 100 g grated Parmesan cheese
Cheese Sauce
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 200 g grated mozzarella cheese
- salt and pepper to taste
Lasagna
- 250 g lasagna noodles cooked and drained
- 100 g grated mozzarella cheese
- fresh basil leaves for garnish (optional)
Instructions
Prepare the Chicken Filling:
- Heat a large skillet over medium heat. Add a bit of oil and sauté the chopped onion and garlic until they become translucent.
- Add the cooked and shredded chicken to the skillet and cook for a few minutes.
- Stir in the canned diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper. Simmer for about 10 minutes until the mixture thickens.
- In a separate bowl, combine the ricotta cheese and grated Parmesan cheese.
Prepare the Cheese Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the all-purpose flour and cook for 1-2 minutes until it becomes fragrant and turns a light golden color.
- Gradually whisk in the milk, and continue to whisk until the sauce thickens and becomes smooth.
- Stir in the grated mozzarella cheese until it's fully melted. Season with salt and pepper to taste.
Assemble the Lasagna:
- Preheat your oven to 180°C (350°F).
- In a large baking dish, spread a thin layer of the cheese sauce on the bottom.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread half of the chicken mixture over the noodles.
- Add another layer of lasagna noodles and spread the ricotta-Parmesan mixture over them.
- Continue layering with the remaining chicken mixture and another layer of noodles.
- Pour the remaining cheese sauce over the top layer of noodles.
- Sprinkle the remaining grated mozzarella cheese evenly over the sauce.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the lasagna is bubbly and the top is golden brown.
Serve:
- Let the lasagna cool for a few minutes before serving.
- Garnish with fresh basil leaves if desired.Enjoy your delicious homemade chicken lasagna!
Nutrition Facts
Chicken lasagna
Amount per Serving
Calories
742
% Daily Value*
Fat
36
g
55
%
Saturated Fat
19
g
119
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
162
mg
54
%
Sodium
1039
mg
45
%
Potassium
787
mg
22
%
Carbohydrates
52
g
17
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
51
g
102
%
Vitamin A
1236
IU
25
%
Vitamin C
10
mg
12
%
Calcium
632
mg
63
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.