Chicken Lasagna Recipe

Here’s a simple and delicious Chicken Lasagna recipe for you to try!

For the Chicken Filling:
- 2 chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 cup ricotta cheese
For the White Sauce (Béchamel):
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk (preferably whole milk)
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
For Assembling:
- 12 lasagna noodles (cooked al dente or use no-boil noodles)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil (optional, for garnish)

Heat olive oil in a skillet over medium heat.
Season chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Cook chicken on both sides until browned and cooked through (about 6-8 minutes per side). Remove from the skillet and let it rest for a few minutes.
Shred the chicken using two forks, then mix in the ricotta cheese. Set aside.

In a saucepan, melt butter over medium heat.
Add the flour and whisk constantly for about 1-2 minutes until it forms a thick paste (roux).
Gradually add the milk while continuing to whisk to avoid lumps. Bring the mixture to a simmer, cooking for 3-5 minutes until it thickens.
Season with salt, pepper, and nutmeg (if using). Remove from heat.

Preheat your oven to 375°F (190°C).
Spread a small amount of white sauce at the bottom of a 9×13-inch baking dish.
Layer lasagna noodles over the sauce.
Spread a portion of the chicken mixture over the noodles, followed by a layer of white sauce.
Sprinkle with mozzarella and Parmesan cheese.
Repeat the layers (noodles, chicken, sauce, cheese) until all ingredients are used, finishing with a layer of cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Enjoy your creamy, cheesy chicken lasagna!