Recipes › Pasta › Chicken Lasagna Recipe

Chicken Lasagna Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired chicken lasagna features tender shredded chicken layered with creamy béchamel, fresh spinach, and melted Parmigiano-Reggiano. Unlike its meat-based cousin, this lighter version uses poached chicken breast to create a delicate, flavorful dish that remains deeply satisfying. The combination of silky sauce and al dente pasta sheets produces an elegant comfort food that's perfect for family gatherings or dinner parties.

Ingredients

• 800g (1.75 lbs) boneless, skinless chicken breasts
• 2 tablespoons (30ml) olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 250g (9 oz) fresh spinach
• 60g (4 tablespoons) butter
• 50g (⅓ cup) all-purpose flour
• 600ml (2.5 cups) whole milk
• 150g (5 oz) Parmigiano-Reggiano, grated
• 250ml (1 cup) chicken broth
• 1 teaspoon (5g) salt
• ½ teaspoon (2.5g) black pepper
• ¼ teaspoon (0.5g) freshly grated nutmeg
• 12 dried lasagna sheets (375g/13 oz)
• 50g (3.5 tablespoons) butter for greasing
• 100g (3.5 oz) fresh mozzarella, torn (optional)

Instructions

1. Place chicken breasts in a large pot with chicken broth and bring to a gentle simmer over medium heat. Cook for 15-18 minutes until the internal temperature reaches 75°C (165°F). Remove chicken and let cool slightly, then shred into bite-sized pieces.

2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté for 4 minutes until softened and translucent.

3. Add minced garlic to the skillet and cook for 1 minute until fragrant. Add spinach in batches, stirring constantly until completely wilted and any excess moisture has evaporated, about 5 minutes total.

4. Prepare the béchamel sauce: melt 60g butter in a saucepan over medium heat. Whisk in the flour to form a smooth paste and cook, stirring constantly, for 2 minutes without browning.

5. Gradually add milk while whisking continuously to prevent lumps from forming. Continue whisking for 8-10 minutes until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove from heat and fold in 100g grated Parmigiano-Reggiano.

6. Combine the shredded chicken with the spinach-onion mixture, then gently fold in half the béchamel sauce to create the filling.

7. Preheat oven to 180°C (350°F). Grease a 9x13 inch (23x33cm) baking dish with butter. Spread a thin layer of remaining béchamel sauce on the bottom of the dish.

8. Arrange 4 lasagna sheets on the bottom of the prepared dish, breaking sheets as needed to fit. Spread one-third of the chicken filling evenly over the pasta layer, then top with one-third of the remaining béchamel sauce.

9. Repeat the layering process twice more: 4 pasta sheets, half of remaining filling, sauce; then final 4 pasta sheets, remaining filling, and final béchamel layer. Finish by sprinkling the remaining 50g Parmigiano-Reggiano evenly over the top.

10. Bake uncovered for 35-40 minutes until the top is golden brown and the edges bubble slightly. Let rest for 5-10 minutes before cutting and serving to allow layers to set.

Substitutions

• Use Greek yogurt mixed with ricotta as a substitute for béchamel sauce for a lighter option
• Replace spinach with finely chopped cooked broccoli or Swiss chard for variation
• Substitute mozzarella for Parmigiano-Reggiano if preferred for a milder flavor
• Use gluten-free lasagna sheets for a gluten-free version; follow package cooking instructions

Tips

• Do not oversalt the chicken cooking broth as it will concentrate during simmering; the sauce and cheese provide ample seasoning
• Allow the assembled lasagna to rest at room temperature for 15 minutes before baking to ensure even cooking throughout all layers
• The dish can be assembled up to 24 hours ahead and refrigerated covered; add 10-15 minutes to baking time if cooking from cold
• For a richer version, layer thin slices of fresh mozzarella between each filling layer before adding the final béchamel sauce

Chicken lasagna (lasagna di pollo) is a modern Italian regional adaptation originating from Northern Italy where cream-based sauces are prevalent, particularly in Lombardy and Emilia-Romagna. This lighter interpretation differs from the traditional Bolognese lasagna, reflecting the Italian tradition of adapting recipes based on available local ingredients and regional taste preferences.

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