Layers of pasta, rich béchamel, seasoned chicken, and melty mozzarella cheese…. the perfect comfort meal indeed -`♡´-

Today, we’re making Creamy Béchamel Chicken Lasagna!! I’m not a red sauce lasagna kind of person, but any pasta with a creamy béchamel sauce—sign me up immediately ✮˚.

Few Tips:

• Since the lasagna will bake, cooking the sheets just until al dente helps prevent them from becoming mushy.
• Cooking the tomato paste for a minute or two after adding it helps cook down its acidity – and adds a bit of extra richness to our chicken layer.
• To make sure you end up with a creamy béchamel sauce, whisk the milk in gradually, adding it a little at a time to help avoid lumps. Warming the milk beforehand also helps the sauce come together faster.
• Starting with a layer of ricotta or a thin layer of béchamel on the bottom of the pan prevents the pasta from sticking to the bottom of your tray.
• After baking, let the lasagna rest for 10 minutes before slicing. This helps the layers set, making it easier to serve neat slices – or if you don’t care, serve it right away:)
• For a golden-brown top, broil the lasagna for just a couple of minutes at the end—keep an eye on it to avoid burning.

Process:

Creamy Bechamel Chicken Lasagna

Layers of pasta, rich béchamel, seasoned chicken, and melty mozzarella cheese.

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Dinner

Cuisine French-Italian-American fusion cuisine

Servings 6

Ingredients

  

Pasta layers✮⋆˙

• 1 lb Lasagna sheets
• 20 oz Mozzarella freshly grated
• 1/3 cup Ricotta first layer

Chicken filling✮⋆˙

• 1.5 pounds chicken breast cubed
• 2 tbsp olive oil
• 1 shallot finely minced
• 1 cube chicken bullion
• 1 tbsp tomato paste
• 3/4 cup water +1 tbsp corn starch
• 3/4 tsp fine sea salt
• 1/8 tsp nutmeg
• 1 tsp black pepper
• 3/4 tsp Onion powder
• 1 tsp oregano

Bechamel sauce✮⋆˙

• 5 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 4 cups whole milk, warmed
• 1/4 tsp nutmeg
• 1 cube chicken bouillon
• 1 tsp fine sea salt
• 1 tsp white pepper

Garnish✮⋆˙

• 2 tsp parsley freshly chopped

Instructions

 

Pasta✮⋆˙

• Cook lasagna sheets until al dente. Drain, rinse with cold water and lay flat to avoid sticking. (I boiled mine for 7 minutes)

Chicken Filling✮⋆˙

• Heat 2 tbsp olive oil in a pan over medium heat. Add the minced shallot and sauté for about 4 minutes on low heat until soft.
• increase the heat to low-medium and add 1 tbsp of tomato paste, stirring for about 2 minute to reduce acidity.
• Add the chicken cubes and chicken bouillon cube. Cook until the chicken is halfway done.
• Pour in the water-cornstarch mixture, then add salt, nutmeg, black pepper, onion powder, and oregano. Stir well, cover with lid, and continue cooking until the chicken is fully cooked and the sauce thickens, about 5 minutes. (make sure to stir every minute or so) Set aside.

Bechamel Sauce✮⋆˙

• In a separate pot, melt butter over medium heat, being careful not to let it brown.
• Add flour and cook for 2-3 minutes, whisking constantly until it turns light golden.
• Gradually pour in warm milk, whisking continuously to avoid lumps. Add nutmeg, chicken bouillon cube, salt, and white pepper. Stir until the sauce thickens, about 5-8 minutes.

Assemble✮⋆˙

• Spread a thin layer of ricotta cheese on the bottom of your baking dish.
• Begin layering with 3-4 lasagna sheets, followed by a layer of béchamel sauce, a portion of the chicken filling, and a sprinkle of grated mozzarella.
• Repeat layers, finishing with lasagna sheets topped with any remaining béchamel sauce that's left in your pot and a final layer of mozzarella cheese.

Bake✮⋆˙

• Cover the dish with a lid or foil and bake at 400°F for 20 minutes.
• Remove the cover and broil for a few minutes until the cheese on top is melted and golden.
• Keep in mind that mozzarella is high in moisture, so you're not going to achieve a fully crisp top layer—so don’t let that be your indicator of when to take it out of the oven. We just want some nice color developed and our cheese to be nice and melted.

And you're done✮⋆˙

• Let the lasagna rest for a few minutes before slicing. Garnish with fresh parsley, and you're done:)

Keyword bechamel, dinner idea, lasagna