Table of Contents

1. Chicken Lasagna

Savory Chicken Lasagna With a Rich & Creamy Sauce!

Lasagna has to be one of the most requested recipes within this past week! I decided to make a lasagna but step away from the traditional version. Sure, I love the old fashioned lasagna as much as the next person; however, chicken lasagna has been one of my favorite dishes since I was a child.

I make this lasagna completely from scratch! Unlike many lasagnas, I don’t use ricotta or cottage cheese for this recipe. Instead, I make a super creamy gouda cheese sauce that will knock your socks off! I also like to add a lot of vegetables to this lasagna. This lasagna has eggplant, colorful sweet peppers, zucchini, mushrooms, spinach and onions. I roast the vegetables (except the spinach) in the oven to help remove some of the liquid from the veggies (you don’t want a watery lasagna right?!). Roasting the vegetables also gives them a great texture .

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Chicken Lasagna

This isn't your traditional lasagna! Packed with chicken and veggies like eggplant, peppers and onions, all mixed with a creamy gouda sauce, this lasagna will be a hit at dinner. 

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Course Main Dish

Cuisine Italian

Keyword Chicken Lasagna

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

• 1 box oven ready lasagne pasta
• 2 lbs boneless skinless chicken thighs or breast
• 1 large zucchini peeled and sliced
• 1 large orange sweet pepper sliced
• 1 large red sweet pepper sliced
• 1 large egg plant sliced thin
• 1 medium sized onion sliced
• 3 cups fresh spinach
• 1 1/2 cup sliced mushrooms
• 3 cups shredded gouda cheese
• 4 cups Italian blend cheese
• 1 pint heavy cream
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp garlic salt
• 4 tbsp salted butter
• 1/4 cup all purpose flour
• 4 tbsp canola oil
• 1 tsp canola oil
• 3 tbsp salt free seasoning
• 1 tbsp Italian seasoning

Instructions

• Place all the vegetables, except for the spinach, in a roaster pan and drizzle 2 tbsp of the canola oil over the veggies. Sprinkle 1 tbsp of the salt free seasoning, and Italian seasoning on the veggies, then toss.
• Roast the vegetables on 400 for 10 minutes.
• Meanwhile place 2 tbsp of canola oil in a pan, place over medium heat.
• Season the chicken with 2 tsp of salt free seasonings, then pan fry the chicken. Once the chicken is done, thinly slice it.
• In a large pot add 4 tbsp of butter, and place over medium heat. Once the butter melts and starts to bubble, sprinkle in the all purpose flour and stir.
• Pour in the heavy cream and whisk until the mixture is lump free.
• Add in the shredded gouda into the pot, and stir. Reduce the heat down to low.
• Cook the spinach in a pan, along with 1 tsp of canola over medium heat for 2 minutes.
• Combine all of the vegetables in one bowl.
• At the bottom of a bake dish, add some of the vegetables, and chicken. Pour some of the cheese sauce on top, then add a layer of the lasagne pasta.
• Next add more vegetables, chicken, and cheese sauce, then add some of the Italian cheese blend, then pasta. Repeat twice.
• On top of the last layer of pasta, add the remaining of the cheese sauce, then Italian cheese.
• Cover the dish, then bake on 375 F for 35 minutes.
• Remove the cover from the pasta, and let bake for another 10-15 minutes.
• Let the lasagne sit for 10 minutes before serving.
• ENJOY!

Video

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© 2023 I Heart Recipes

Recipe by: I Heart Recipes

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