White cheese and chicken lasagna
Prepare a creamy white cheese and chicken lasagna using layers of pasta, chicken, and a rich cheese sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Lasagna Noodles (oven-ready) | 12 | Count |
| Whole Milk (for the sauce) | 2 | Cups |
| Butter (unsalted) | 100 | Grams |
| All-purpose Flour (for thickening the sauce) | 50 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Mozzarella Cheese (shredded) | 200 | Grams |
| Ricotta Cheese (whole milk) | 250 | Grams |
| Garlic (minced) | 3 | Clove |
| Onion (medium, finely chopped) | 1 | Count |
| Olive Oil (for sautéing) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Nutmeg (ground) | 0.25 | Tsp |
| Basil (fresh, chopped) | 1 | Bunch |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the chicken breast to the skillet and cook until no longer pink. Season with salt and pepper.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in whole milk, stirring constantly until the sauce thickens. Add nutmeg and season with salt and pepper.
- Stir in parmesan cheese into the sauce until melted and smooth.
- In a baking dish, spread a layer of cheese sauce, then layer lasagna noodles, chicken mixture, ricotta cheese, and mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Baking DishWhiskAluminum Foil