Creamy Béchamel Chicken Lasagna
Creamy Béchamel Chicken Lasagna
Ingredients
For the Pasta Layers
- 1 pound lasagna sheets
- 20 ounces mozzarella cheese, freshly grated
- 1/3 cup ricotta cheese, for the first layer
For the Chicken Filling
- 1 1/2 pounds chicken breast, cubed
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 1 cube chicken bouillon
- 1 tablespoon tomato paste
- 3/4 cup water
- 1 tablespoon corn starch
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon nutmeg
- 1 teaspoon black pepper
- 3/4 teaspoon onion powder
- 1 teaspoon oregano
For the Béchamel Sauce
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg
- 1 cube chicken bouillon
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
For the Garnish
- 2 teaspoons parsley, freshly chopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a pan over medium heat.
⏱️ 1 min
- 2
Add 1 finely minced shallot to the pan. Lower the heat to low and sauté for 4 minutes until the shallot is soft and translucent.
⏱️ 4 min
- 3
Add 1 tablespoon of tomato paste and stir for about 2 minutes to reduce its acidity.
⏱️ 2 min
- 4
Add 1 1/2 pounds of cubed chicken breast to the pan and stir to combine with the tomato paste mixture.
⏱️ 3 min
- 5
Add 1 cube of chicken bouillon to the chicken.
⏱️ 1 min
- 6
Cook the chicken until it is about halfway done.
⏱️ 5 min
- 7
In a small bowl, whisk together 3/4 cup of water and 1 tablespoon of corn starch until smooth. Pour this mixture into the pan with the chicken.
⏱️ 1 min
- 8
Add 3/4 teaspoon fine sea salt, 1/8 teaspoon nutmeg, 1 teaspoon black pepper, 3/4 teaspoon onion powder, and 1 teaspoon oregano to the chicken.
⏱️ 1 min
- 9
Stir well and continue cooking until the chicken is fully cooked and the sauce has thickened. This should take about 5 minutes. Set the chicken filling aside.
⏱️ 5 min
- 10
In a separate pot, melt 5 tablespoons of unsalted butter over medium heat, being careful not to let it brown.
⏱️ 2 min
- 11
Add 5 tablespoons of all-purpose flour and whisk consistently for 2 to 3 minutes until it turns a light golden color.
⏱️ 3 min
- 12
Gradually pour in 4 cups of warmed whole milk, whisking continuously to avoid lumps. (Warmed milk is very important for this step).
⏱️ 3 min
- 13
Add 1/4 teaspoon nutmeg, 1 cube chicken bouillon, 1 teaspoon fine sea salt, and 1 teaspoon white pepper.
⏱️ 1 min
- 14
Whisk until the sauce thickens, which will take approximately 5 to 8 minutes.
⏱️ 8 min
- 15
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 16
Spread a thin layer of 1/3 cup ricotta cheese on the bottom of your baking dish.
⏱️ 1 min
- 17
Begin layering: Place 3 to 4 lasagna sheets over the ricotta.
⏱️ 2 min
- 18
Follow with a layer of béchamel sauce.
⏱️ 1 min
- 19
Add a portion of your chicken filling.
⏱️ 1 min
- 20
Sprinkle with freshly grated mozzarella cheese.
⏱️ 1 min
- 21
Continue to repeat these layers (lasagna sheets, béchamel, chicken filling, mozzarella) until all ingredients are used.
⏱️ 5 min
- 22
Finish the top with lasagna sheets, topped with any remaining béchamel sauce, and a final layer of mozzarella cheese.
⏱️ 2 min
- 23
Bake the lasagna, covered, at 400°F for 20 minutes.
⏱️ 20 min•🌡️ 400
- 24
Uncover the lasagna and broil until you have a nice golden color on top.
⏱️ 3 min
- 25
Garnish with 2 teaspoons of freshly chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Creamy Béchamel Chicken Lasagna
For the Pasta Layers
- 1 pound lasagna sheets
- 20 ounces mozzarella cheese, freshly grated
- 1/3 cup ricotta cheese, for the first layer
For the Chicken Filling
- 1 1/2 pounds chicken breast, cubed
- 2 tablespoons olive oil
- 1 shallot, finely minced
- 1 cube chicken bouillon
- 1 tablespoon tomato paste
- 3/4 cup water
- 1 tablespoon corn starch
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon nutmeg
- 1 teaspoon black pepper
- 3/4 teaspoon onion powder
- 1 teaspoon oregano
For the Béchamel Sauce
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg
- 1 cube chicken bouillon
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
For the Garnish
- 2 teaspoons parsley, freshly chopped
Instructions
- 1
Heat 2 tablespoons of olive oil in a pan over medium heat.
⏱️ 1 min - 2
Add 1 finely minced shallot to the pan. Lower the heat to low and sauté for 4 minutes until the shallot is soft and translucent.
⏱️ 4 min - 3
Add 1 tablespoon of tomato paste and stir for about 2 minutes to reduce its acidity.
⏱️ 2 min - 4
Add 1 1/2 pounds of cubed chicken breast to the pan and stir to combine with the tomato paste mixture.
⏱️ 3 min - 5
Add 1 cube of chicken bouillon to the chicken.
⏱️ 1 min - 6
Cook the chicken until it is about halfway done.
⏱️ 5 min - 7
In a small bowl, whisk together 3/4 cup of water and 1 tablespoon of corn starch until smooth. Pour this mixture into the pan with the chicken.
⏱️ 1 min - 8
Add 3/4 teaspoon fine sea salt, 1/8 teaspoon nutmeg, 1 teaspoon black pepper, 3/4 teaspoon onion powder, and 1 teaspoon oregano to the chicken.
⏱️ 1 min - 9
Stir well and continue cooking until the chicken is fully cooked and the sauce has thickened. This should take about 5 minutes. Set the chicken filling aside.
⏱️ 5 min - 10
In a separate pot, melt 5 tablespoons of unsalted butter over medium heat, being careful not to let it brown.
⏱️ 2 min - 11
Add 5 tablespoons of all-purpose flour and whisk consistently for 2 to 3 minutes until it turns a light golden color.
⏱️ 3 min - 12
Gradually pour in 4 cups of warmed whole milk, whisking continuously to avoid lumps. (Warmed milk is very important for this step).
⏱️ 3 min - 13
Add 1/4 teaspoon nutmeg, 1 cube chicken bouillon, 1 teaspoon fine sea salt, and 1 teaspoon white pepper.
⏱️ 1 min - 14
Whisk until the sauce thickens, which will take approximately 5 to 8 minutes.
⏱️ 8 min - 15
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 16
Spread a thin layer of 1/3 cup ricotta cheese on the bottom of your baking dish.
⏱️ 1 min - 17
Begin layering: Place 3 to 4 lasagna sheets over the ricotta.
⏱️ 2 min - 18
Follow with a layer of béchamel sauce.
⏱️ 1 min - 19
Add a portion of your chicken filling.
⏱️ 1 min - 20
Sprinkle with freshly grated mozzarella cheese.
⏱️ 1 min - 21
Continue to repeat these layers (lasagna sheets, béchamel, chicken filling, mozzarella) until all ingredients are used.
⏱️ 5 min - 22
Finish the top with lasagna sheets, topped with any remaining béchamel sauce, and a final layer of mozzarella cheese.
⏱️ 2 min - 23
Bake the lasagna, covered, at 400°F for 20 minutes.
⏱️ 20 min•🌡️ 400 - 24
Uncover the lasagna and broil until you have a nice golden color on top.
⏱️ 3 min - 25
Garnish with 2 teaspoons of freshly chopped parsley before serving.
⏱️ 1 min