Chicken Lasagna with White sauce

Chicken Lasagna, a cheesy mind blowing dish with succulent chicken pieces goes very well with the white sauce / red sauce. A traditional lasagna recipe has intervening layers of pasta layered with sauce likely to be Bechamel ( commonly known as white sauce) or Parmesan or Ragu ( a meat based sauce served with pasta) with chopped hard boiled eggs.

But now it is common to find lasagna with the same intervening layers of pasta ( lasagna noodles) with cheese sauce along with meat or vegetables, meat and vegetables. The cheeses normally used are Ricotta, Parmesan and Mozzarella. A delightfully tasting lasagna recipe is always a favorite for cheese lovers!


  • Prep time- 45 mins
  • Cooking time – 35 mins
  • Cuisine – Italian
  • Serves – 2 to 3


  • Uncooked lasagna – 6 noodles

For filling mixture :

  • Olive oil or Vegetable oil – 1/2 tablespoon
  • Boneless chicken breasts – half breast piece cut into very small bits
  • Salt – 1/2 teaspoon
  • Ground pepper corns – 1/2 teaspoon
  • Dried Oregano – 1 teaspoon
  • Dried Basil – 1 teaspoon
  • Ricotta cheese – 6 oz. ( whole milk gives rich taste)
  • Egg – 1 ( optional)
  • Grated Parmesan cheese – 2 oz.

– For white cheese sauce:

  • Butter – 1 tablespoon ( unsalted)
  • All purpose flour – 1 tablespoon
  • Milk – 360 ml
  • Parmesan Romano cheese – 4 oz.
  • Mozzarella cheese – 6 oz ( shredded )

 For vegetable filling:

  • Butter – 1 tablespoon ( unsalted)
  • Fresh mushrooms – 4 oz. ( 114 gms sliced)
  • Fresh pineapple – 4 oz. ( 114 gms sliced)
  • Dried Oregano – 1 teaspoon


  • Preheat oven to 375 deg Fahrenheit.
  • Grease a 9 x 9 x 2 inches circle baking dish  ( Baking dishes of any size and shapes can be used according to the size of the dish) by applying oil on bottom and sides.
  • Cook the lasagna noodles halfway through by adding few drops of oil and little bit of salt in the boiling water deep cooking pot. Drain and rinse in cold water to stop the cooking process.
Boiling lasagna noodles
Drained and rinsed in cold water
Chicken cut into very small pieces
Sauteing the chicken


  • While the pasta get cooked, heat oil in a pan. Add the chicken, salt, pepper, dried oregano and basil. Cook the chicken by adjusting the medium and high heat for 4 to 5 mins as the chicken is cut into very small sizes, it won’t take long time.
  • Keep the drained noodles and the chicken aside.
  • Mix ricotta cheese, egg and 2 oz.( 57 gms) of grated parmesan along with the cooked chicken and set the mixture aside.

White Cheese sauce

  • In a saucepan, melt butter over medium heat. Add the all purpose flour in. stir well. Once the flour is thick enough, add the milk in while stirring.
  • Bring it to low flame. Add 4 oz. ( 117 gms) of Parmesan cheese and 6 oz. (170 gms) of Mozzarella in. Stir slowly until it melts.
parmesan, ricotta and chicken filling
sauteing the pineapple and mushroom
white sauce with parmesan and mozarella
sauce after the cheese melts

For Vegetable / Fruit

  • While making sauce, in another pan add butter and saute the mushrooms and pineapple along with the oregano until they are soft.

  • In the baking tray, assemble the lasagna noodles, 1/3 filling mixture , 1/3 of cheese sauce and mushroom and pineapple. Repeat.
  • In the last layer, top with the shredded 2oz. mozzarella

  • Bake it for 35 mins.
  • Serve hot.

That’s very mouthwatering! Who can say No to cheese!..

Enjoy the recipe!


2 Comments Add yours

  1. Kay Engleson says:

    The lasagna looks delicious! I’ll have to try that this weekend!


    1. Sindhu says:

      Thank you! It is a must try dish.. Stay tuned for more recipes!!


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