Lasagna is a timeless continental dish layered with pasta sheets, creamy sauce, and flavorful fillings. This version combines tender chicken, creamy béchamel, tomato sauce, and plenty of cheese, delivering a rich yet balanced homemade dish. Designed for the home kitchen, it’s made entirely on the stovetop and baked in the oven, producing consistent results without complicated steps.
This recipe emphasizes proper layering, cooking pasta to al dente, and balancing moisture in the sauce so the final lasagna slices cleanly without falling apart.
Ingredients
For the Chicken Filling
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250 grams boneless chicken, cooked and shredded
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
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½ cup tomato puree
For the Béchamel Sauce
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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Salt and white pepper to taste
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¼ teaspoon nutmeg (optional)
For the Lasagna
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6–8 lasagna sheets (pre-cooked or no-boil)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tablespoon olive oil (for greasing)
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Fresh parsley for garnish
Step 1: Prepare the Chicken Filling
Heat olive oil in a pan over medium heat. Add onions and sauté until translucent. Add garlic and cook for 30 seconds until fragrant.
Add shredded chicken, oregano, basil, salt, and pepper. Stir well. Pour in tomato puree and cook for 5 minutes, letting the flavors meld. The mixture should be thick, not watery. Set aside.
Step 2: Make the Béchamel Sauce
In a separate pan, melt butter over medium heat. Add flour and stir continuously for 1–2 minutes to cook the raw flavor. Slowly add milk while whisking constantly to avoid lumps.
Cook the sauce until it thickens to a pourable but creamy consistency. Add salt, white pepper, and a pinch of nutmeg. Remove from heat.
Step 3: Assemble the Lasagna
Preheat oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
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Spread a thin layer of béchamel sauce on the bottom.
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Place a layer of lasagna sheets.
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Spread half of the chicken filling evenly over the pasta.
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Pour a thin layer of béchamel over the chicken.
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Sprinkle a little mozzarella and Parmesan.
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Repeat with remaining pasta, chicken filling, sauce, and cheese.
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Top with remaining béchamel and finish with mozzarella and Parmesan.
Step 4: Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is golden and bubbling.
Remove from the oven and let it rest for 10 minutes before slicing. This prevents the layers from falling apart.
Serving Suggestions
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Serve hot with a side of garlic bread or a fresh salad.
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Garnish with chopped parsley for color and freshness.
This lasagna also pairs well with a light white wine or sparkling water for a full meal experience.
Common Mistakes to Avoid
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Overcooking pasta sheets (al dente is key)
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Making béchamel too thin or too thick
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Using watery chicken filling
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Skipping the resting period after baking
Following these steps ensures clean slices and a creamy, flavorful lasagna.
Storage and Reheating
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Store in an airtight container in the refrigerator for up to 2 days.
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Reheat in the oven at 350°F (175°C) for 10–15 minutes, covered with foil, adding a splash of milk if needed to restore creaminess.
Avoid microwaving aggressively—it can make the pasta dry and sauce separate.
FAQ – Classic Chicken & Cheese Lasagna
Can I use store-bought rotisserie chicken?
Yes. Pre-cooked chicken works fine and saves time. Just shred it and mix with tomato sauce.
Can I make this vegetarian?
Absolutely. Replace chicken with sautéed vegetables such as mushrooms, zucchini, and spinach. Adjust seasoning as needed.
Which cheese works best?
Mozzarella for stretch and creaminess, Parmesan for flavor depth. You can mix in a little cheddar if desired, but keep mozzarella as the main cheese.
Can I use no-boil lasagna sheets?
Yes, but ensure the chicken filling is not too dry, as no-boil sheets absorb moisture from the sauce.
How do I prevent watery lasagna?
Avoid excess liquid in both béchamel and chicken filling. Cook the chicken sauce to reduce moisture and ensure béchamel is creamy but not runny.
Can I freeze this lasagna?
Yes. Assemble the lasagna but don’t bake. Wrap tightly and freeze for up to 1 month. Bake from frozen at 375°F (190°C) for 40–50 minutes.
Final Notes
This lasagna recipe is designed to be easy, consistent, and home-cooked. Clear steps, controlled heat, and proper layering result in creamy, flavorful slices every time. With chicken, cheese, and béchamel balanced, it’s a perfect continental dish for family meals or small gatherings.
