There’s no dish that evokes family Sunday dinner like Lasagna, whether it’s the traditional kind, with meatballs, Bolognese style, and so on, but this White Chicken Lasagna with Béchamel Sauce is truly perfect.
If you have leftover chicken from other dishes, it will be much easier and quicker to prepare the White Chicken Lasagna with Béchamel Sauce, otherwise follow my instructions to cook it perfectly.
If you’re a fan of homemade pasta, prepare the sheets for the lasagna following my recipe, otherwise feel free to use store-bought fresh or dry ones.
Below, I leave you other lasagna recipes from my blog, all delicious for a truly special family Sunday, and then right after the photo, we’ll discover how to prepare the White Chicken Lasagna with Béchamel Sauce!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for White Chicken Lasagna with Béchamel Sauce
- 6.35 oz semolina flour
- 1.41 oz all-purpose flour
- 2 eggs (large)
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- 10.58 oz chicken breast
- 1 carrot
- 1 onion
- 1 stalk celery
- 2 leaves bay leaves
- 7.05 oz béchamel sauce
- 5.29 oz sweet corn
- 2 pinches salt
- to taste black pepper
- 2.82 oz latteria cheese (or Montasio)
- 1.76 oz grated Parmesan cheese
- 1 tsp tomato paste (to add to the béchamel)
Preparation of White Chicken Lasagna with Béchamel Sauce
If you want to make the lasagna at home, first sift the flours with the salt.
Use a food processor or a mixer, then add the flours, eggs, and oil, and mix.
Once all the ingredients are combined, turn the mixture out onto a work surface, form a ball, and wrap it with a cloth.
Let it rest while you prepare the filling.
If you have leftover chicken from other dishes, chop it coarsely with a food processor, a cutter, or a knife.
If you need to cook the chicken, place it in a pot filled with water along with the carrot, onion, and celery.
Add the bay leaves and cook the chicken breast for 30 minutes, then drain, dry, and chop coarsely.
Prepare the béchamel sauce following my recipe found among the ingredients, and once cooked, add the tomato paste, mixing everything well.
Coarsely chop the sweet corn and the cheese into large pieces.
In a large bowl, mix the chicken, chopped sweet corn, grated cheese, and half of the béchamel sauce.
Season with salt and pepper.
Now that everything is ready, take the dough for the lasagna and roll it thin with a pasta roller or rolling pin.
Cut the sheet to fit the size of the baking dish you want to use, then spread the bottom of the dish with the reserved béchamel sauce.
Place a lasagna sheet over the béchamel (if using dry sheets, you need to blanch them first).
Spread a generous layer of chicken filling over it, followed by cheese pieces, the second lasagna sheet, and continue layering.
Create at least 5 layers in this way, with lasagna, chicken filling, and cheese pieces.
Finish by spreading the reserved béchamel sauce and a generous drizzle of extra virgin olive oil.
Preheat the oven to 356°F in static mode, cover the dish with parchment paper, and bake the White Chicken Lasagna with Béchamel Sauce in the middle rack for at least 25 minutes.
Remove the parchment paper, turn on the grill, and brown for another 5 or 6 minutes, letting it rest for a few minutes before serving.
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How to Store Chicken Lasagna with Béchamel Sauce
You can store them in the refrigerator tightly closed in an airtight container for 2 days.
If you prefer, you can freeze them once cooled, even divided into portions, and then thaw them in the refrigerator overnight before reheating in the oven or microwave.
Other Recipes
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