If you’re looking for a meal that brings everyone to the table with eager appetites, look no further than this Delicious Chicken Lasagne! It’s layered with rich flavors, from tender shredded chicken and savory pancetta to a creamy béchamel sauce. Each forkful feels like a warm hug, making it the perfect dish to share with loved ones.
Why You’ll Love This Recipe
- Perfectly Layered: Each layer of lasagne is carefully crafted to provide a burst of flavor with every bite.
- Rich and Creamy: The béchamel sauce adds a luscious creaminess that complements the savory chicken ragu exquisitely.
- Customizable: This recipe can easily be adapted with different cheeses or additional veggies based on your family’s preferences.
- Comfort Food at Its Best: There’s nothing quite like a homemade lasagne to make you feel at home.
Ingredients You’ll Need
The beauty of this Delicious Chicken Lasagne lies in its simple yet flavor-packed ingredients. Each component plays a crucial role in crafting a dish that’s hearty, satisfying, and simply unforgettable.
- Fresh Lasagne Sheets: These give the dish a homemade touch and cook quickly in the oven, absorbing all the savory juices.
- Mozzarella: Provides that delightful cheesy topping everyone loves, melting perfectly over each layer.
- Pancetta: Adds a depth of flavor and a hint of smokiness that complements the chicken beautifully.
- Boneless Skinless Chicken Thighs: They stay juicy during cooking and deliver a heartiness to the ragu.
Variations
This Delicious Chicken Lasagne is wonderfully versatile, encouraging you to experiment and adapt it to fit your own palate. With a few tweaks, you can make it your own family classic.
- Vegetarian Version: Swap out the chicken and pancetta for roasted vegetables like zucchini, spinach, and mushrooms for a hearty vegetarian twist.
- Spicy Kick: Add a pinch of chili flakes to the ragu for a subtle heat that spices up this comforting dish.
How to Make Delicious Chicken Lasagne
Step 1: Prepare the Ragu
Start by frying the pancetta in a large pot until crispy. This not only gives the pancetta a delightful crunch but also releases its flavorful fat, which will be used to brown the chicken thighs. Once the chicken is lightly golden, remove it and add your diced vegetables to the pot, cooking them until softened. Stir in the tomato puree and wine, allowing them to meld into a rich paste that will serve as the base for your ragu. Finally, bring all the elements together with passata, chicken stock, and herbs, letting everything simmer until beautifully thickened.
Step 2: Craft the Béchamel Sauce
Melt butter in a separate pot over medium heat, then whisk in flour to create a smooth roux. Slowly add milk, whisking continuously to prevent lumps. Let it gently simmer, stirring regularly, until the sauce thickens. Once it’s creamy, turn off the heat and stir in cheddar cheese, nutmeg, salt, and pepper, granting it a velvety finish and nuanced flavor. This sauce will blanket your lasagne layers in creaminess.
Pro Tips for Making Delicious Chicken Lasagne
- Pasta Sheet Selection: Opt for fresh lasagne sheets if possible; they provide a superior texture and cook more evenly without pre-boiling.
- Simmer for Flavor: Allow your ragu to simmer low and slow, developing deep flavors that permeate the lasagne beautifully.
- Cheese Choice: Mix mozzarella with a touch of Parmesan for an extra cheesy zest that makes the top layer irresistible.
- Rest Before Serving: Let the lasagne rest after baking; it firms up nicely, making serving a whole lot easier.
How to Serve Delicious Chicken Lasagne
Garnishes
A sprinkle of freshly chopped parsley or basil can add a burst of color and an aromatic freshness that lifts each serving of this Delicious Chicken Lasagne. For a bit of zesty flair, a light grate of lemon zest will do wonders.
Side Dishes
This dish pairs beautifully with a simple green salad; the crispness and acidity help balance the richness of the lasagne. Consider a crusty garlic bread for that much-coveted sauce mop-up, ensuring every last drop is savored.
Creative Ways to Present
Serve your Delicious Chicken Lasagne in individual ramekins for a charming and personalized dining experience. Alternatively, slice and stack lasagne pieces with an offset for a sophisticated plate presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover lasagne in an airtight container in the refrigerator for up to five days. This allows the flavors to meld further, creating an even tastier dish the next day!
Freezing
Freeze individual portions of the lasagne wrapped tightly to maintain freshness. When you’re ready to indulge, simply thaw overnight in the refrigerator before reheating.
Reheating
Reheat your Delicious Chicken Lasagne in the oven at 180C/350F, covered with foil to prevent drying out, until heated thoroughly. Alternatively, use the microwave for a quick and easy lunchtime treat.
FAQs
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Can I use chicken breast instead of thighs?
While you can use chicken breast, thighs are recommended for their higher fat content, which provides more moisture and flavor.
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How do I prevent my lasagne from being watery?
Ensure that your ragu is thickened by simmering properly before assembly, and that your béchamel is not overly runny.
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What’s the best wine to use?
A dry red wine, such as Merlot or Cabernet Sauvignon, works beautifully to enhance the savory base of the ragu.
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Can this recipe be made gluten-free?
Absolutely! Use gluten-free lasagne sheets and substitute the plain flour with a gluten-free alternative for the béchamel sauce.
Final Thoughts
I hope you’re as excited to try this Delicious Chicken Lasagne as I am to share it! It’s a dish that promises comfort and joy, perfect for any gathering or family dinner. Enjoy every rich, delectable bite and the happy, satisfied smiles it’s sure to inspire!
Print
Delicious Chicken Lasagne Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Indulge in a hearty and flavorful homemade Chicken Lasagne, featuring tender chicken thighs in a rich tomato and wine ragu layered with creamy béchamel sauce and gooey melted mozzarella. Baked to perfection, this comforting dish is perfect for family dinners and special occasions.
Ingredients
Lasagne Sheets
- 350g / 12oz Fresh Lasagne Sheets
Cheese
- 150g / 1 1/2 cups Mozzarella, shredded
- 200g / 2 cups Cheddar, grated (or Gruyère)
Ragu
- 200g / 7oz diced Pancetta (see notes)
- 1kg / 2lb boneless skinless Chicken Thighs
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 medium Carrots, finely diced
- 2 ribs of Celery, finely diced
- 1 large White Onion, finely diced
- 4 cloves Garlic, finely diced
- 75g / 1/4 cup Tomato Puree (Tomato Paste in US)
- 160ml / 2/3 cup Dry Red Wine
- 690g / 1.5lb jar Tomato Passata (Pureed Tomatoes)
- 240ml / 1 cup Chicken Stock
- 2 Bay Leaves
- 1/2 tbsp Fresh Thyme Leaves
Bechamel Sauce
- 60g / 2oz Unsalted Butter
- 60g / 2oz Plain Flour
- 1 litre / 4 cups Milk (semi-skimmed)
- 200g / 2 cups Cheddar, grated
- 1/4 tsp Ground Nutmeg
- 1/4 tsp White Pepper
- 1/4 tsp Salt
Instructions
- Prepare the Ragu: Add the diced pancetta to a large deep heavy-based pot over medium heat and fry until crisp, rendering the fat. Remove pancetta and set aside. Season chicken thighs with salt and pepper. Increase heat to high and fry chicken for about 1 minute 30 seconds per side until light golden; work in batches if necessary. Remove and add to baking dish.
- Sauté Vegetables: Lower heat to medium-high, add diced carrot, celery, and onion to the same pot, and cook until softened and lightly colored. Add garlic and fry for another minute. Stir in tomato puree and cook for a minute, then pour in red wine and simmer for 2 minutes.
- Build the Sauce: Add passata, swirl jar with water and add to pot. Stir in chicken stock, bay leaves, thyme, pancetta, and juices. Bring to simmer, cover, reduce to low, and cook for 30 minutes. Remove lid and simmer for another 20 minutes to thicken.
- Shred Chicken: Remove chicken thighs, shred with forks, and stir back into the sauce. Adjust seasoning and set aside.
- Make Bechamel: Melt butter in a medium saucepan. Stir in flour to form roux, then gradually whisk in milk, cooking and stirring for 8-10 minutes until thickened. Off heat, add grated cheese, nutmeg, salt, and white pepper, stirring until melted.
- Assemble Lasagne: Preheat oven to 180°C/350°F. Spread a few spoonfuls of ragu in a baking dish. Layer lasagne sheets, then a third of the ragu, a drizzle of béchamel, and repeat until all ingredients are used, finishing with béchamel and mozzarella on top.
- Bake: Place the assembled lasagne on a baking tray and bake for 35-40 minutes until golden and bubbly. Rest for 10-15 minutes before slicing.
Notes
- Pancetta: Pre-diced is recommended; alternatives include bacon lardons or thick-cut bacon.
- Chicken Thighs: Use boneless, skinless thighs for best flavor and moistness. Avoid breasts to prevent drying out.
- Wine: Any dry red wine on hand works; it adds depth to the sauce.
- Make Ahead: Ragu can be prepared in advance and stored in fridge or freezer. Reheat before assembling.
- Leftovers: Store covered in fridge for 3-5 days or freeze for longer storage. Reheat until piping hot.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 733 kcal
- Sugar: 11.2 g
- Sodium: 830 mg
- Fat: 37.5 g
- Saturated Fat: 14.3 g
- Unsaturated Fat: 23.2 g
- Trans Fat: 0.7 g
- Carbohydrates: 45.4 g
- Fiber: 3.5 g
- Protein: 49.2 g
- Cholesterol: 216 mg
