Ingredients
Pasta
- 12–15 lasagna sheets (regular or oven-ready)
Chicken Filling
- 500g chicken breast or thighs (cubed or shredded)
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Italian herbs or oregano
- ½ tsp paprika
Optional add-ins:
- mushrooms
- spinach
- bell peppers
- corn
Creamy Béchamel Sauce (the heart of the recipe)
- 5 tbsp butter
- 5 tbsp flour
- 1 liter warm milk (about 4 cups)
- 1 cup heavy cream (optional but extra creamy)
- 1½ cups shredded mozzarella
- ½ cup parmesan
- salt & pepper
- pinch nutmeg (optional but classic)
Cheese Layers
- 2–3 cups mozzarella
- 1 cup cheddar or gouda
- extra parmesan on top
👩🍳 Step-by-Step Instructions
Step 1 – Cook the Chicken
Heat oil in pan.
Add onion → cook until soft.
Add garlic → 30 seconds.
Add chicken pieces.
Season with:
- salt
- pepper
- herbs
- paprika
Cook until golden and fully cooked.
If using shredded chicken:
Cook, then shred.
If adding mushrooms or veggies:
Cook them now with chicken.
Set aside.
Kitchen should smell amazing already 😄
Step 2 – Make the Béchamel (super important)
This sauce makes the whole lasagna creamy.
In large pot:
Melt butter.
Add flour.
Whisk 2–3 minutes until lightly golden.
(This removes flour taste)
Slowly add warm milk while whisking constantly.
It thickens into smooth sauce.
Add cream.
Add mozzarella + parmesan.
Season with salt & pepper.
Optional: tiny pinch nutmeg.
Texture should be:
✔ smooth
✔ thick but pourable
✔ creamy like soup
Not too thick or it won’t spread.
If too thick → add milk.
Taste it. Should already taste delicious.
Step 3 – Prepare Pasta
If using regular sheets:
Boil until slightly al dente.
If oven-ready:
No boiling needed.
Lightly oil sheets so they don’t stick.
Step 4 – Assembly Time (layer magic)
Grease your baking tray.
Now layer like this:
Layer 1
Thin layer béchamel
Layer 2
Lasagna sheets
Layer 3
Chicken filling
Layer 4
Béchamel sauce
Layer 5
Cheese
Repeat layers 3–4 times.
Finish with:
LOTS of béchamel + cheese on top.
Don’t skimp on top cheese.
That’s what creates the golden crust like the photo.
Step 5 – Bake
Preheat oven:
180°C (350°F)
Cover with foil first.
Bake 25 minutes.
Then remove foil.
Bake another 15–20 minutes until:
✔ top golden
✔ bubbling edges
✔ slightly browned spots
For darker top:
Broil 2–3 minutes at end.
Watch carefully.
Step 6 – Rest (very important!)
Let rest 15–20 minutes.
This helps layers set.
Cutting too early makes it messy.
Patience = clean beautiful slices.
Step 7 – Serve
Cut squares.
Lift gently.
Watch cheese stretch.
Creamy layers inside look INSANE.
Pure comfort food moment 🤤
🧠 Texture & Taste
This lasagna is:
Top → cheesy crust
Middle → creamy sauce
Inside → tender chicken
Pasta → soft & silky
Not heavy like red lasagna.
More smooth and rich.
Almost melts in your mouth.
Super cozy flavor.
🔥 Pro Tips (game changers)
🧀 More sauce than you think
Pasta absorbs liquid while baking
🥛 Warm milk prevents lumps
🔥 Cover first, uncover later
Prevents burning
🌿 Add spinach for freshness
🧄 Add garlic butter drizzle on top for extra flavor
❄ Make ahead
Tastes better next day
🍽 Flavor Variations
You can customize easily:
Mushroom White Lasagna
Add lots of sautéed mushrooms
Spinach Ricotta
Add ricotta + spinach layers
Seafood
Use shrimp or salmon
Beef Version
Swap chicken for ground beef
Spicy
Add chili flakes or jalapeños
Extra cheesy
Add cream cheese or ricotta inside sauce
🥗 What to Serve With It
Because it’s rich, pair with:
✔ green salad
✔ garlic bread
✔ roasted veggies
✔ pickles
✔ light soup
Balances perfectly.
❄ Storage
Fridge: 4 days
Freezer: 2 months
Reheat:
Oven best
Air fryer works great
Microwave softer but still tasty
❤️ Final Thoughts
This is one of those dishes that makes people say:
“Who made this??”
It tastes homemade, rich, and comforting.
And that big tray style? Perfect for sharing.