Chicken Lasagna With White and Red Sauces

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/9/19
Lasagna Noodles and Cheese

Riou / Photodisc / Getty Images
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
553 Calories
33g Fat
27g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 553
% Daily Value*
Total Fat 33g 42%
Saturated Fat 12g 59%
Cholesterol 109mg 36%
Sodium 990mg 43%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Protein 38g
Calcium 416mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chicken lasagna recipe is made with a light white sauce and a seasoned tomato-based sauce, along with Parmesan and Mozzarella cheeses. Enjoy this lasagna with crusty bread and a tossed salad.

If you're short on time, replace the homemade tomato sauce with a large jar of your favorite spaghetti sauce.

Ingredients

  • 1 can/28 ounces tomatoes (crushed)
  • 2 cloves garlic (minced)
  • 1 bay leaf
  • 1 pinch thyme
  • 1 dash cayenne pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sugar
  • salt to taste
  • 8 ounces lasagna noodles
  • 3 tablespoons all-purpose flour
  • 1 cups chicken broth
  • 1/2 cup milk (half-and-half)
  • black pepper to taste
  • 1/4 cup parsley (fresh, chopped)
  • 2 1/2 cups chicken (cooked, in large chunks)
  • 8 ounces mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (grated)

Steps to Make It

  1. In a saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes.

  2. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over the noodles to stop the cooking; pat dry.

  3. Preheat the oven to 375 F.

  4. In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring until mixture is thickened and bubbling.

  5. Pour a thin layer of the tomato sauce mixture into a 9-by-13-by-2-inch baking pan. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of the white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or the baking dish is full, finishing with a layer of lasagna noodles. Sprinkle  with the grated Parmesan cheese.

  6. Bake at 375 F for 25 to 35 minutes, or until browned and bubbly.

  7. Makes about 6 servings.