Homemade chicken lasagne recipe that's hearty creamy and full of flavor

                      Homemade chicken lasagne recipe

Here's a classic homemade chicken lasagne recipe that's hearty, creamy, and full of flavor. It layers tender chicken, a rich white sauce, and plenty of cheese between sheets of pasta. Perfect for family dinners!

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🧾 Ingredients

For the chicken filling:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 500g (about 1 lb) cooked chicken, shredded (rotisserie or boiled)

• 1 can (400g) chopped tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

For the white sauce (béchamel):

• 3 tablespoons butter

• 3 tablespoons plain flour

• 2.5 cups (600ml) milk, warm

• 1/4 teaspoon ground nutmeg (optional)

• Salt and pepper to taste

• 1/2 cup grated Parmesan (optional, for richness)

Other:

• 9 lasagne sheets (regular or no-boil)

• 1.5–2 cups shredded mozzarella cheese

• 1/2 cup grated cheddar (optional, for extra flavor)

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Here’s a full breakdown of your easy, make‑ahead chicken lasagna, complete with no‑cook sheets, meat sauce, creamy béchamel, and mozzarella. You can assemble it up to 2 days ahead—just bake when you're ready!

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🎥 Step‑by‑Step Video

How To Make Chicken Lasagna | Easy Chicken Lasagna Recipe Video (NDTV)

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📝 Recipe Overview

Ingredients

• Lasagna sheets (no‑boil) – enough for 3 layers

• Chicken – cooked and shredded (rotisserie or boiled)

• Meat sauce:

  • Onion, garlic, carrot/pepper/celery (optional)

  • Tomato paste + tomato sauce or passata

  • Oregano, basil, chili flakes, salt & pepper
    (yummytummyaarthi.com)

• Béchamel (white) sauce:

  • Butter + flour (roux)

  • Warm milk (or heavy cream mix)

  • Nutmeg, salt, pepper
    (momsdinner.net, allrecipes.com)

• Cheese:

  • Mozzarella (shredded)

  • Parmesan and/or ricotta (optional)
    

Optional add-ins: spinach, mushrooms, ricotta–spinach mix for extra creaminess (reddit.com).

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🔪 Assembly & Baking Steps

1. Make the meat sauce
   Sauté onion, garlic (with carrot, celery, pepper if using), add chicken, herbs, tomato paste and sauce. Simmer ~10 min until thick. (yummytummyaarthi.com)

2. Prepare béchamel
   Whisk butter & flour over medium heat, add warm milk slowly. Season with nutmeg, salt, pepper—cook until thick.

3. Assemble in a 9×13 dish:

   • Spread a bit of béchamel on the bottom.

   • Layer lasagna sheets → meat sauce → béchamel → cheese.

   • Repeat two more times, finishing with béchamel + cheese on top.
     (natashaskitchen.com, natashaskitchen.com, archanaskitchen.com)

4. Bake

   • Cover and bake 375 °F (190 °C) for ~45 min.

   • Remove foil, broil/bake 3–5 min for golden cheese.

   • Let rest 10–15 min before slicing.
     (momsdinner.net)

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💡 Expert & Make‑Ahead Tips

• Assemble in advance: Cover tightly and refrigerate up to 2 days. Bake straight from fridge—add a few extra minutes to heating time.

• Prevent sticking: Start with a thin layer of sauce and spray or butter sheets—no boil noodles soften from sauce. (allrecipes.com)

• Extra creaminess: Stir ricotta into béchamel for a rich, smooth sauce.

• Greens: Add spinach or mushrooms between layers for extra flavor and texture.

• Rest before slicing: Allows structure to set—perfect slices. (humix.com)

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🍽️ Serving Ideas

• A hearty slice with a vibrant side salad (Caesar, beet-arugula).

• Serve alongside garlic bread for a classic combo.

• Leftovers stay well-refrigerated up to 4 days and freeze for up to 3 months. Reheat to 165 °F. (natashaskitchen.com)

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Here's a well-organized, informative explanation based on what you shared, ideal for a blog post, recipe card, or cooking guide:

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🍝 What is Lasagna?

Lasagna is a classic Italian pasta dish that dates back to the Middle Ages. The name “lasagna” (or “lasagne” in Italian) is believed to have originated from the ancient Greek word “Laganon,” which referred to flat sheets of dough cut into strips—essentially, an early form of pasta.

✨ Key Elements of Traditional Lasagna:

• Lasagna sheets – flat, wide pasta, traditionally fresh and boiled before layering.

• Meat sauce – rich tomato-based sauce made with minced meat (typically beef, lamb, turkey, or chicken), herbs, and aromatics, simmered until thick and flavorful.

• White layer – either a ricotta mixture (with herbs and egg) or béchamel sauce, depending on the recipe origin.

• Cheese – generous layers of mozzarella and Parmesan on top, melted and bubbly.

The layers are built up in a deep baking dish and baked until golden, bubbling, and aromatic.

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🧀 Modern Lasagna: Quick & Easy Variations

In today's kitchens, no-cook lasagna sheets (also called oven-ready) make preparation much easier. These dry sheets soften as they absorb moisture from the sauces during baking—no boiling needed.

Modern recipes, especially outside of Italy, often include:

• Chicken or vegetable variations for a lighter version

• Béchamel sauce (a creamy white roux-based sauce) instead of or alongside ricotta

• Creative add-ins like spinach, mushrooms, or even Alfredo sauce

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🍽 Similar Recipes You Might Love:

• ✅ Vegan Lasagna Sheets

• ✅ Spinach & Mushroom Lasagna

• ✅ Creamy Tomato Pasta

• ✅ Chicken Alfredo Pasta

• ✅ Mac & Cheese

• ✅ Arrabiata Pasta

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Here's a clean and structured version of your content that you can use for a blog post, recipe guide, or cookbook section. It’s informative, warm, and easy to follow—perfect for readers looking for a simple and flavorful chicken lasagna.

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🍗 Chicken Lasagna Recipe

An easy, comforting lasagna made with no-cook pasta sheets, tomato-based meat sauce, creamy béchamel, and mozzarella. Ideal for busy weeknights or meal prep!

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💡 Why You’ll Love This Recipe

• Quick to put together using no-boil lasagna sheets

• Family-friendly and freezer-friendly

• Made with a flavorful tomato chicken meat sauce

• Rich béchamel sauce binds everything beautifully

• Perfect to make ahead and bake later

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🥘 What You’ll Need

🔻 Meat Sauce Ingredients

Ingredient	Notes
Olive Oil	Use a good-quality olive oil (extra virgin preferred) for richer flavor
Garlic	Finely chopped, adds depth to the sauce
Onions	Red or white, finely chopped so they melt into the sauce
Carrots & Bell Peppers	Optional, finely chopped – adds sweetness & texture
Chicken	Finely chopped or ground chicken works best. Ground lamb, turkey, or beef are great substitutes
Tomato Paste + Tomato Puree	Adds a rich, intense tomato flavor
Herbs & Spices	Dried oregano, basil, chili flakes, salt, sugar. Finish with fresh chopped parsley

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🧄 Béchamel (White Sauce)

Ingredient	Notes
Butter	Unsalted preferred
All-purpose Flour	For thickening
Milk	Warmed; whole milk or 2% is best
Nutmeg	Optional, for traditional béchamel
Salt & Pepper	To taste
Parmesan	Optional for added richness

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🍳 How to Make Chicken Lasagna (Step-by-Step)

1. Make the Meat Sauce

• Heat olive oil in a pan, sauté garlic and onion until soft.

• Add carrots and bell peppers, cook until softened.

• Stir in chicken and cook until browned.

• Add tomato paste and puree, season with herbs, salt, sugar, and chili flakes.

• Simmer until thick and flavorful. Stir in parsley at the end.

2. Make the Béchamel Sauce

• In a saucepan, melt butter, whisk in flour to make a roux.

• Slowly add warm milk, whisking constantly to avoid lumps.

• Season with salt, pepper, and nutmeg.

• Cook until the sauce is thick and smooth.

3. Assemble the Lasagna

• In a baking dish, spread a little béchamel sauce.

• Layer as follows:

  1. No-cook lasagna sheets

  2. Chicken meat sauce

  3. Béchamel sauce

  4. Mozzarella cheese

• Repeat the layers and finish with béchamel and cheese on top.

4. Bake

• Preheat oven to 180°C (350°F).

• Cover with foil and bake for 30–35 minutes.

• Remove foil and bake another 10 minutes until golden.

• Rest 10 minutes before slicing.

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❄️ Make-Ahead & Freezer Tips

• Assemble lasagna in advance, wrap in foil, and refrigerate for up to 2 days.

• You can also freeze unbaked lasagna for up to 3 months.

• Bake from frozen at 180°C (covered) for about 1 hour, then uncover and bake until cheese is golden.

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Thank you for sharing all the detailed notes. Here's a structured, easy-to-follow version of your Chicken Lasagna recipe with clear sections for the Meat Sauce, Béchamel Sauce, and Step-by-Step Method with Tips — ideal for a blog post, printable recipe, or cooking video guide.

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🥘 Step 1: Make the Chicken Meat Sauce

This sauce does double duty: it flavors the dish and helps soften the no-cook lasagna sheets.

✅ Ingredients:

• Olive oil – Use high-quality extra virgin for rich flavor

• Garlic – Use plenty, finely chopped

• Onion – White or red, finely chopped

• Green chilies – Optional, for spice

• Carrots & bell peppers – Finely chopped (adds sweetness & texture)

• Celery – Optional, finely chopped

• Tomato paste – For depth and thickness

• Tomato puree or crushed tomatoes – Substitute with canned crushed tomatoes if needed

• Chicken – Boneless breast chopped into small pieces or chicken mince

• Dried herbs – Oregano, basil, chili flakes

• Salt, sugar – To taste

• Fresh parsley – To finish

🔪 Method:

1. Heat olive oil in a pan.

2. Add chopped garlic, onion, and green chilies. Sprinkle in a pinch of salt.

3. Sauté for 2–3 minutes until onions turn translucent.

4. Add chopped carrots, peppers, and celery. Cook until slightly golden and the raw smell is gone (4–5 minutes).

5. Stir in tomato paste and cook for 3–4 minutes to enhance the flavor.

6. Add chopped chicken or chicken mince. Stir well and cook for 8–10 minutes or until fully cooked.

7. Add tomato puree or crushed tomatoes. Season with herbs, salt, and sugar. Simmer until thickened.

8. Finish with chopped parsley.

🧊 Make ahead tip: This sauce can be refrigerated for up to 4 days or frozen for up to 1 month.

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🥛 Step 2: Make Béchamel (White) Sauce

This classic creamy sauce brings the layers together beautifully.

✅ Ingredients:

• Butter – Salted or unsalted; olive oil can be used for a lighter version

• All-purpose flour – Can substitute wheat flour for nutty aroma

• Milk – Full-fat, cold preferred (helps prevent lumps)

• Seasonings – Salt, white pepper, ground nutmeg

• Optional – Oregano, basil, minced garlic for added flavor

🍳 Basic Formula:

1:1:10 ratio

• 1 part butter

• 1 part flour

• 10 parts milk

🔪 Method:

1. Melt butter in a saucepan on low heat.

2. Add flour and whisk constantly for 1–2 minutes until you form a smooth roux.

3. Slowly pour in cold milk while whisking to prevent lumps.

4. Cook on medium heat, stirring constantly until thick.

5. Season with salt, white pepper, and nutmeg. Add optional herbs or garlic if desired.

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🧀 Step 3: Assemble the Lasagna

You'll Need:

• No-cook lasagna sheets

• Meat sauce (from Step 1)

• Béchamel sauce (from Step 2)

• Mozzarella cheese (shredded)

• Parmesan (optional, for top layer)

🏗 Layering Instructions:

1. Preheat oven to 180°C (350°F).

2. In a baking dish, spread a thin layer of béchamel sauce.

3. Add a layer of lasagna sheets.

4. Spread meat sauce over the pasta.

5. Add a layer of béchamel and sprinkle mozzarella.

6. Repeat layers (typically 3 layers total), ending with béchamel + cheese on top.

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🔥 Step 4: Bake

1. Cover dish with foil and bake for 30–35 minutes.

2. Remove foil and bake another 10–15 minutes until top is golden and bubbly.

3. Let it rest 10–15 minutes before slicing to set the layers.

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❄️ Storage & Freezing

• Fridge: Keep leftovers for 3–4 days.

• Freezer: Assemble and freeze before baking. Bake directly from frozen at 180°C for ~1 hour covered, then 10 mins uncovered.

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🥗 Serving Suggestions

• Serve with a side salad or garlic bread.

• For a cozy dinner, pair with soup or roasted veggies.

• Makes excellent leftovers for lunch!

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Perfect! You've shared a beautifully detailed, step-by-step Chicken Lasagna recipe with precise cooking instructions, ideal for home cooks. Below is a clean, organized recipe layout based on your full input — perfect for blog publishing, printing, or sharing.

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🍗 Classic Chicken Lasagna with Béchamel Sauce

A comforting, crowd-pleasing dish layered with rich tomato-chicken sauce, creamy béchamel, no-cook lasagna sheets, and melty mozzarella. Perfect for cozy family dinners or make-ahead freezer meals.

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🧄 Step 1: Chicken Meat Sauce (Red Sauce)

Ingredients:

• 2 tbsp olive oil

• 6–8 cloves garlic, finely chopped

• 1 large onion, finely chopped

• 1–2 green chilies (optional)

• 1/2 cup carrot, finely chopped

• 1/2 cup bell peppers, chopped

• 1/4 cup celery, chopped (optional)

• 400g chicken breast or mince, finely chopped

• 2 tbsp tomato paste

• 1 cup tomato puree, jarred marinara or passata

• 1/4–1/2 cup water or chicken stock

• 1 tsp oregano

• 1 tsp basil

• 1/2 tsp chili flakes

• Salt & sugar to taste

• 2 tbsp fresh parsley, chopped (to finish)

Instructions:

1. Heat oil in a pan. Add garlic, onion, and green chili. Sprinkle salt. Sauté for 2–3 minutes until translucent.

2. Add carrots, bell pepper, celery. Cook 3–4 mins until tender and slightly golden.

3. Stir in tomato paste. Sauté for 3–4 minutes until deepened in color.

4. Add chopped chicken. Stir well and cook for 8–10 minutes until no longer pink.

5. Add tomato puree/passata. Season with oregano, basil, chili flakes, salt, and sugar.

6. Add a splash of water or chicken stock if the sauce is too thick.

7. Cover and simmer on medium-low heat for 8–10 minutes (longer if using chicken thighs).

8. Taste and adjust seasoning. Stir in chopped parsley and turn off heat.

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🥛 Step 2: Béchamel (White Sauce)

Ingredients:

• 2 tbsp butter

• 1 tsp olive oil (prevents butter from burning)

• 2 tbsp all-purpose flour

• 2 cups cold full-fat milk

• Salt & white pepper to taste

• A pinch of ground nutmeg

• Optional: 1/2 tsp oregano, basil, or minced garlic

Instructions:

1. Heat butter + olive oil in a saucepan.

2. Add flour and whisk or stir until it forms a smooth roux (about 1–2 minutes). Cook until raw smell disappears.

3. Remove from heat and slowly pour in cold milk, whisking continuously to avoid lumps.

4. Return to medium heat and cook while stirring until thickened.

5. Season with salt, white pepper, nutmeg, and optional herbs. The sauce is ready when it coats the back of a spoon.

✅ Check Texture: Draw a line on the back of the spoon—if it stays clear, it’s perfect.

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🏗️ Step 3: Assemble the Lasagna

Preheat Oven:

220°C (428°F)

You'll Need:

• Meat Sauce

• Béchamel Sauce

• No-cook lasagna sheets

• 1.5–2 cups mozzarella cheese, shredded

• 9x13-inch deep baking dish

Layering Instructions:

1. Spread a layer of meat sauce in the base of the baking dish.

2. Place a layer of lasagna sheets (break to fit, if needed).

3. Add a layer of meat sauce over the pasta.

4. Spoon béchamel sauce over the meat layer.

5. Sprinkle mozzarella cheese generously.

6. Repeat steps 2–5 for 3 more layers.

7. For the final (top) layer:

   • Place lasagna sheets

   • Drizzle lots of béchamel sauce

   • Top with mozzarella cheese

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🔥 Step 4: Bake the Lasagna

1. Cover the baking dish with parchment paper, then seal with aluminum foil.

2. Bake in preheated oven at 220°C for 40 minutes.

3. Uncover and switch to broil mode for 3–5 minutes until golden and bubbly on top.

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⏱️ Resting Time

Let lasagna sit for 30 minutes before slicing to help the layers set perfectly.

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❄️ Storage Tips

• Refrigerate: Keeps well for 3–4 days.

• Freeze: Assemble but don’t bake. Wrap tightly and freeze up to 3 months.

• Reheat: Bake directly from frozen at 180°C for 60 minutes (covered), then broil.

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🍽️ Serving Suggestions

• Crisp Caesar salad or arugula salad

• Warm garlic bread or cheesy rolls

• A glass of red wine or sparkling lemonade.

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