Lasagna, the quintessential Italian classic, varies greatly from one region to another within its country of origin, Italy. Traditionally, it involves layers of pasta, a hearty ragù, and creamy béchamel. However, as lasagna has journeyed across the globe, it has embraced local tastes and ingredients, leading to delightful variations like the Creamy Chicken Lasagna in the United States. This version combines succulent chicken with a luscious creamy sauce, offering a comforting alternative to the classic beef or pork lasagna. It’s an ideal choice for a heartwarming family dinner or when you want to impress guests with a dish that’s both filling and a bit out of the ordinary.
To complement the richness of Creamy Chicken Lasagna, consider serving it with a crisp green salad dressed in a light vinaigrette or a side of steamed vegetables. A side of garlic bread or a crusty baguette is perfect for those wanting to indulge in the full experience, allowing you to savor the creamy sauce to the last drop.
Recipe for Creamy Chicken Lasagna
Servings: 8
Ingredients:
9 lasagna noodles, cooked until al dente
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/2 pounds chicken breast, cooked and shredded
2 1/2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 large egg
3 cups shredded mozzarella cheese
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
Salt and pepper, to taste
3 cups béchamel or Alfredo sauce, as preferred
1 teaspoon nutmeg (optional)
Directions:
Begin by preheating your oven to 375°F (190°C) and greasing a 9×13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
Mix in the shredded chicken, warming it through, then remove from heat.
In a separate bowl, blend ricotta, 1/2 cup Parmesan, egg, basil, and parsley. Season with salt and pepper.
Spread a layer of béchamel or Alfredo sauce in the baking dish. Layer three lasagna noodles on top, followed by half the ricotta mixture, half the chicken, 1 cup mozzarella, and a portion of the béchamel sauce.
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