This Chicken Lasagna recipe from Whoot contributor Ella is sure to switch up pasta night in your home! We have the recipe and a video tutorial to show you how.

Homemade Chicken Lasagna With Bechamel Sauce

Lasagna is a dish that everyone looks forward to, but this Chicken Lasagna with creamy Bechamel Sauce is a true winner dinner.

Home Cooking Adventure’s Ella is here to share her delicious dish with us and we know how excited you will be to make it.

Chicken Lasagna Video Tutorial

Even if you’re a seasoned lasagna maker, you’ll want to take a look at Ella’s video to see the way that she puts hers together.

Fresh herbs sprinkled on top is a beautiful finishing touch. She has lots of tips you won’t want to miss so click play above ^

via Home Cooking Adventure

Chicken Lasagna Ingredients

Chicken Sauce Ingredients

  • 2 tbsp olive oil
  • 1 large onion
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 cloves garlic, minced or finely chopped
  • 1 pound (500g) ground chicken
  • 28 oz (800g) tomato puree
  • 1/4 cup (50g) tomato paste
  • 3 tsp sugar
  • 1 tsp oregano
  • 4-5 fresh basil leaves, chopped (or 1 tsp dry basil)
  • 3/4 cup (200 ml) white wine
  • salt and freshly ground black pepper

Bechamel Sauce Ingredients

  • 1/2 stick (60 g) butter
  • 1/3 cup (40 g) flour
  • 2 1/4 cup (560 ml) milk
  • 1/2 tsp nutmeg
  • salt and freshly ground black pepper

Topping Ingredients

  • 1 cup (100g), Parmesan, freshly grated

via Home Cooking Adventure

Chicken Lasagna Instructions

Prepare chicken sauce. In a large pan heat oil over medium-high heat. Cook the onion, garlic, carrot and celery over medium heat until softened, stirring constantly.

Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork.

Add tomato paste, tomato puree, wine, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 1/2 hrs. Set aside. You can also make the sauce a day before, and refrigerate after it cools. Before assembling the lasagna, warm the sauce as it needs to be a bit warm.

Prepare the Bechamel Sauce

In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth.

Return to heat and stir constantly until the sauce boils and begin to thicken.  Add nutmeg, salt, and pepper and set aside until ready to use. Give it a stir from time to time so it doesn’t make a skin on the surface.

Preheat oven to 350 F (180C). Grease an 8 X 12 inch (20x30cm)lasagna dish with olive oil or melted butter ( 9×13 inch dish works as well). Ella used Barilla noodles that didn’t require precooking. If your noodles require precooking follow the instructions from the manufacturer and drain well before use.

How To Assemble The Lasagna

Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup of Bechamel sauce). Place a single layer of noodles over top and press gently.

Depending on noodles size might be used 3 to 4 noodles per layer. Repeat spreading half of the remained chicken sauce over the noodles. Spread 1/2 cup Bechamel sauce on top. Add a new layer of noodles, pressing gently.

Spread the remained chicken sauce, another 1/2 cup Bechamel and add the last layer of noodles

Top the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly grated Parmesan over the top. Cover with aluminum foil making sure it doesn’t touch the surface.

Cook for about 25 minutes covered with foil, and another 25 minutes without. If necessary, broil for a few minutes until the cheese has the desired golden brown look.

Set aside for about 15 minutes before serving. Serve alongside some fresh salad or even some toasted bread. It is delicious.

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