Why you’ll love this
Lasagna is pretty much always guaranteed to impress. There are very few people who can resist all that cheesy, meaty goodness. And even though a classic lasagna is a thing of beauty, this chicken lasagna recipe has been my go-to for a while now. Not only is it ever so slightly lighter because the chicken doesn’t add much in terms of fat or rich, beefy flavor, I also find it much quicker to make because the bolognese doesn’t need to cook for very long. To make the assembly go even faster, I often buy cheese sauce and use that instead of making my own. Layering the lasagna with grated cheddar and mozzarella adds all the melty goodness you want when you’re eating a plate of comforting lasagna.
Ingredients
Chicken mince / Ground chicken. Onion. Celery. Carrots. Mushrooms. Garlic. Herbs. Basil, oregano, thyme and rosemary are all good options. Tomatoes. Chicken stock / chicken broth. Balsamic vinegar. A tablespoon of Balsamic adds a ton of flavor but it can be omitted if you don’t have it. Sugar. A teaspoon of sugar balances the acidity but it’s optional. Salt and pepper. Lasagna sheets / Lasagna noodles. I prefer using no-boil pasta sheets. Bechamel sauce. Cheddar cheese. Mozzarella cheese. Parmesan cheese.
How to make chicken lasagna
What to serve with lasagna
Lasagna is a meal all on its own but it’s delicious with a simple salad or garlic bread to soak up any leftover sauce on your plate.
Freezing and reheating instructions
Lasagna recipes
