Creamy Chicken Lasagna with White Sauce and Tomatoes

Instructions

1. Make the white sauce:

  1. In a medium saucepan, melt the butter over low heat.
  2. Add the flour and whisk until a smooth paste forms (this is called a roux).
  3. Gradually pour in the milk, whisking constantly to avoid lumps.
  4. Cook over medium heat until the sauce thickens and coats the back of a spoon.
  5. Stir in the nutmeg (if using), Parmesan cheese, salt, and pepper. Set aside.

2. Prepare the chicken filling:

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté the onions until translucent, then add the garlic and cook for 1 minute.
  3. Add the chopped tomatoes and cook until softened.
  4. Stir in the tomato sauce, shredded chicken, and heavy cream.
  5. Season with salt, pepper, and oregano. Cook for 5–7 minutes. Stir in fresh parsley.

3. Assemble the lasagna:

  1. Preheat your oven to 375°F (190°C).
  2. In a baking dish, spread a thin layer of white sauce on the bottom.
  3. Add a layer of lasagna noodles, followed by a layer of chicken filling, mozzarella, and a drizzle of white sauce.
  4. Repeat layers until the ingredients are used, finishing with a layer of white sauce and shredded cheese on top.

4. Bake:

  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbling.

5. Serve:

  • Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips:

  • Use pre-cooked rotisserie chicken for convenience.
  • Add spinach or mushrooms for extra flavor.
  • Serve with garlic bread and a green salad for a complete meal.

Enjoy this rich, creamy lasagna that’s sure to be a family favorite! 🍽️