Chicken Lasagna
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
350 kcal
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Course
Main Course, Dinner
Chicken Lasagna
Description
This Chicken Lasagna features lasagna sheets layered with a mixture of diced chicken breast cooked with onions, garlic, tomatoes, and dried herbs. The tomato and chicken mixture is seasoned with oregano, basil, salt, and pepper along with tomato paste for concentrated flavor. A béchamel sauce made from butter, flour, and milk adds a creamy layer between the pasta and chicken filling. The dish is assembled by layering chicken mixture, lasagna sheets, and béchamel, topped with grated mozzarella cheese and baked until hot and slightly browned.
The texture combines tender chicken chunks with soft pasta sheets, and the béchamel provides a smooth, velvety richness that balances the acidity of the tomato sauce. The layering method ensures each bite contains all components for a harmonious taste.
This lasagna is suitable for dinner or special occasions. It pairs well with simple green salads or steamed vegetables for a balanced meal.
The nutritional information provided in the notes is for reference only and should not be considered a guarantee.
Ingredients
- 8 lasagna sheets No-Cook
- 500 g chicken breast Diced
- 1 onion Chopped
- 2 cloves garlic Minced
- 2 tbsp olive oil
- 400 g tomato Chopped
- 2 tbsp tomato paste
- 1 tsp oregano dried
- 1 tsp basil dried
- salt To taste
- black pepper To taste
- 100 g mozzarella cheese Grated
For the béchamel sauce:
- 50 g butter Unsalted
- 50 g plain flour
- 600 ml milk
- salt To taste
- black pepper To taste
Instructions
- Preheat your oven to 180°C/160°C fan/gas mark 4.
- Heat some olive oil in a large pan over medium heat, then add the onions and garlic. Cook until the vegetables become soft.
- Add the chopped chicken to the pan and cook, stirring occasionally, for 5-7 minutes or until browned all over.
- Stir in the chopped tomatoes, oregano, basil, salt, and pepper. Add the tomato paste and mix everything together. Cook for 10-15 minutes or until the chicken is cooked through.
- Meanwhile, make the béchamel sauce. Melt some butter in a saucepan over low heat, then add the flour. Stir continuously until the mixture becomes smooth. Gradually pour in the milk while stirring continuously until the sauce becomes thick and smooth. Season with salt and pepper.
- Take a deep baking dish and spread half of the chicken mixture on the bottom. Cover the mixture with a layer of no-cook lasagne sheets, then pour a layer of béchamel sauce on top of the chicken.
- Repeat with another layer of lasagne sheets and the remaining chicken mixture, then add one final layer of lasagne sheets and top with the remaining béchamel sauce.
- Sprinkle some grated mozzarella cheese on top of the lasagne.
- Bake for 20 minutes or until the cheese is melted and golden brown.
- Let the lasagne cool for a few minutes before slicing and serving.
Notes
- Nutritional information is provided as a courtesy and should not be considered guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 86mg | 29% |
| Sodium | 1142mg | 48% |
| Potassium | 693mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 9mg | 10% |
| Vitamin D | 1µg | 5% |
| Calcium | 256mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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