Chicken Lasagna With White And Red Sauce Recipe

Name: Chicken Lasagna With White And Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded; 1 cup chicken broth; 1 cup milk; 28 ounces plum tomatoes, in sauce; 2 garlic cloves, minced; 1 bay leaf; 1 pinch ground thyme; 1 dash cayenne pepper; 3 tablespoons olive oil; 1/2 teaspoon sugar; salt; 8 ounces lasagna noodles; 3 tablespoons all-purpose flour; 1/4 cup chopped fresh parsley; 8 ounces shredded mozzarella cheese; 1/2 cup grated parmesan cheese

Servings: persons

1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
1 cup chicken broth
1 cup milk
28 ounces plum tomatoes, in sauce
2 garlic cloves, minced
1 bay leaf
1 pinch ground thyme
1 dash cayenne pepper
3 tablespoons olive oil
1/2 teaspoon sugar
salt
8 ounces lasagna noodles
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

1
In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
2
In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
3
Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375u00b0 for 25 to 35 minutes, or until browned and bubbly.

1131

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded, 1 cup chicken broth, 1 cup milk, 28 ounces plum tomatoes, in sauce, and more.

Yes, Chicken Lasagna With White And Red Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Lasagna With White And Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions