A creamy, layered baked pasta dish where tender chicken filling meets rich white sauce and melted cheese—comfort food with a smooth, mild flavor.
This is a variation of Lasagna using a white sauce instead of tomato sauce.
🧾 Ingredients
🍝 Chicken filling
- 2 cups cooked chicken (shredded or minced)
- 1 small onion (chopped)
- 2–3 cloves garlic (minced)
- 1 tsp black pepper
- Salt to taste
- 1 tsp mixed herbs or oregano (optional)
- 1–2 tbsp oil
🥛 White sauce (béchamel-style)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt & black pepper
- Pinch of nutmeg (optional)
🧀 Assembly
- Lasagna sheets (boiled or oven-ready)
- 1–2 cups mozzarella cheese
- ½ cup cheddar or parmesan (optional)
👩🍳 Method
1. Make chicken filling
- Heat oil, sauté onion and garlic.
- Add chicken, salt, pepper, and herbs.
- Cook until well mixed and slightly moist.
2. Prepare white sauce
- Melt butter in a pan.
- Add flour and cook 1–2 minutes (no raw flour taste).
- Slowly whisk in milk until smooth.
- Cook until thick and creamy. Season with salt, pepper, and nutmeg.
3. Assemble layers
In a baking dish:
- Layer 1: white sauce
- Layer 2: lasagna sheets
- Layer 3: chicken filling
- Layer 4: cheese
Repeat until ingredients finish.
Top with white sauce + generous cheese.
4. Bake
- Bake at 180°C (350°F) for 30–40 minutes
- Finish with 5–10 minutes uncovered for golden top
🍽️ Serving
Let it rest 10–15 minutes before cutting so layers hold. Serve warm.
💡 Tips
- Don’t make sauce too thin or lasagna becomes watery
- Add a little cream to the white sauce for extra richness
- Resting after baking is important for clean slices
⚡ Quick version
- Cook chicken filling
- Make white sauce
- Layer + bake
If you want, I can also give you a spicy desi chicken lasagna, a no-boil shortcut version, or a restaurant-style extra cheesy upgrade.
