Creamy Chicken Lasagna 🍗🍝✨

Ingredients:– 9 lasagna sheets, cooked al dente– 2 tablespoons olive oil– 1 medium onion, chopped– 2 garlic cloves, minced– 1½ pounds cooked and shredded chicken breast– 2½ cups ricotta cheese– 1 cup grated Parmesan cheese– 1 large egg– 3 cups shredded mozzarella– ¼ cup fresh basil leaves, chopped– ¼ cup fresh parsley leaves, chopped– Salt and pepper to taste– 3 cups béchamel sauce or Alfredo sauce (for a shortcut)– 1 teaspoon nutmeg (optional)
Instructions:See more on the next page.

Preheat the oven to 190°C (375°F) and lightly grease a 23×33 cm (9×13 inch) baking dish.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
Add the precooked shredded chicken to the skillet, mixing it with the onions and garlic. Warm through, then set aside.
In a medium bowl, combine the ricotta, ½ cup Parmesan, egg, fresh basil, and parsley. Season with salt and pepper to taste, mixing well.
Spread a thin layer of béchamel or Alfredo sauce on the bottom of the prepared baking dish.
Arrange 3 lasagna sheets over the sauce, then spread half of the ricotta mixture over the sheets. Top with half of the chicken mixture, 1 cup mozzarella, and one-third of the remaining béchamel.
Repeat the layers, starting with noodles, the remaining ricotta mixture, remaining chicken mixture, another cup of mozzarella, and another third of the béchamel sauce.
Finish the second béchamel layer with the last 3 noodles, the last third of béchamel, the remaining mozzarella, and ½ cup Parmesan. If using, sprinkle nutmeg on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before cutting so the layers set.

Variations and tips:

– Experiment with different cheeses to vary the flavor; smoked provolone adds rich depth, while Gruyère brings a nutty warmth.
– For a vegetarian option, roasted vegetables like zucchini, peppers, and spinach can replace the chicken.
– Béchamel sauce can be homemade for those who enjoy traditional techniques, adding bay leaves and cloves for extra depth, or substituted with quality store-bought Alfredo sauce for convenience without sacrificing too much flavor.
– Don’t hesitate to use fresh herbs; they brighten the creamy layers and enhance the whole dish.

See more on the next page.