How to Make Perfect Chicken lasagna

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Chicken lasagna. Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.

Chicken lasagna Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Drain spinach well, pressing between layers of paper towels. You can have Chicken lasagna using 20 ingredients and 4 steps. Here is how you make that.

Ingredients of Chicken lasagna

  1. You need of Red sauce.
  2. It’s of Purple onion 1 big size and chopped.
  3. You need of Boneless chicken 1.5 to 2 lbs chicken breast.
  4. Prepare of Tomatoes 3, peeled and chopped.
  5. You need 1 jar of Pasta sauce.
  6. You need as needed of Oil.
  7. Prepare of Salt.
  8. It’s of Black pepper.
  9. Prepare of Cumin powder.
  10. It’s of White sauce.
  11. Prepare 4 tablespoon of Butter.
  12. You need 3 tablespoon of Flour.
  13. Prepare of Salt – 1 teaspoon or to taste.
  14. You need 3 cups of Milk.
  15. You need of Mozzarella cheese 0.5 to 1 cup grated.
  16. It’s 4 table spoon of Cream.
  17. It’s of Garlic 2 cloves minced.
  18. It’s 1 pinch of Nutmeg.
  19. Prepare of sheets Lasagna.
  20. It’s of Lasagna sheets – boiled.

Layer with half each of sauce, spinach mixture, and chicken. This chicken lasagna goes way beyond the classic and instead joins two Italian dinners together for the ultimate twist on tradition. Most chicken lasagna uses a white sauce such as Alfredo, which makes this recipe even more unexpectedβ€”it aligns with classic chicken Parmesan and uses marinara. Chicken Lasagna is the perfect make-ahead meal to either refrigerate and bake the next day or to assemble and freeze.

Chicken lasagna instructions

  1. Red sauce: put oil, then add chopped onions and saute (don't brown them), then add tomatoes and cook. Once it's all cooked, add 1 jar of pasta sauce. Then add all chicken breasts. Once chicken is cooked, make sure you take it out and shred it with two forks, and then put the shredded chicken bag in while it cooks. Cook sauce for 3 hrs because you want to make sure that tomatoes are fully cooked. If cooked in pressure cooker or Crock-Pot/instapot, then can reduce the time to 30 to 40 minutes..
  2. For white sauce: in a separate pan, add butter, add minced garlic and saute then add flour and salt and pepper and whisk. Once it has turned light brown, add milk while whisking. Add cream (you can skip this if you dont have cream), then cheese, keep whisking until it thickens. Add a pinch of nutmeg. Take it off of heat..
  3. To make the layers, first put some oil in the pan. Then put 1 layer of red sauce. Then sprinkle grated mozzarella cheese, then put sheets of lasagna, then add white sauce and then cover with grated mozzarella cheese and then put another layer of lasagna sheets. Repeat until out of all sauce..
  4. Bake in oven at 375 F for 30 minutes. Then broil for 1-2 minute to make sure the top cheese has a nice golden look. Be careful with broiling, it can burn the top, so keep watching it while it happens and take it out as soon as you think that the color of the cheese is good enough..

You can make and assemble the entire lasagna a day in advance and refrigerate (without baking). I actually prefer assembling it the day before because it allows time for the flavors to build and marry. This lasagna is a meal in itself. This chicken lasagna recipe is made with a light white sauce and a seasoned tomato-based sauce, along with Parmesan and Mozzarella cheeses. Enjoy this lasagna with crusty bread and a tossed salad.

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