Chicken Lasagna is a perfect twist on the traditional beef version. With tender chicken, a rich béchamel sauce, mushrooms, and layers of melty cheese, it’s a crowd-pleasing meal that’s perfect for gatherings, weeknight dinners, or whenever you need a little food hug.
Lasagna was one of the first dishes I learned how to make—and to this day, it’s a family favorite that’s always requested for special dinners or cozy weekends.
Why You’ll Love This Recipe
- Family Favorite: A crowd-pleasing dish that’s always a hit with both kids and adults.
- Creamy & Cheesy: Layers of rich béchamel sauce and gooey cheese make every bite indulgent.
- Make-Ahead Friendly: Great for prepping in advance and baking when needed.
- Perfect for Gatherings: Ideal for special occasions or potlucks.
Ingredients
For the Chicken Base:
- 1 tbsp oil
- 500 grams chicken breast, cut into medium cubes
- 2 tsp black pepper
- 1 tsp salt
- 1 tsp chili flakes
- 1 tbsp oyster sauce
- 1 tsp ginger garlic paste
- 1 can button mushrooms, sliced
- 3 tbsp heavy cream
- Pinch of oregano
For the Béchamel Sauce:
- 1 tbsp butter
- 4 tbsp all-purpose flour
- 250 ml chicken stock
- 500 ml milk
- 1 bowl cheddar cheese, shredded
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili flakes
- Pinch of oregano
For Layering:
- Lasagna strips (cooked 80%)
- 1 bowl sliced olives
- ½ bowl shredded cheddar cheese
- 1 bowl shredded mozzarella cheese
Instructions
Prepare the Chicken Base:
- Marinate chicken with oyster sauce, black pepper, salt, chili flakes, and ginger garlic paste.
- In a pan, heat oil and add marinated chicken. Cook until it starts to brown.
- Add sliced mushrooms and sauté until tender.
- Stir in heavy cream and a pinch of oregano. Let it simmer for 2–3 minutes. Set aside.
Make the Béchamel Sauce:
- In a saucepan, melt butter and add flour. Cook for a minute to remove the raw taste.
- Gradually whisk in chicken stock and milk until smooth and lump-free.
- Add cheddar cheese and stir until melted.
- Season with black pepper, garlic powder, chili flakes, and oregano. Simmer until thickened.
Layer the Lasagna:
- In a deep baking dish, start with a layer of white sauce.
- Add a layer of lasagna strips, then a thin layer of white sauce.
- Spoon over the chicken and mushroom base, followed by a generous layer of white sauce.
- Add sliced olives, then repeat the layering.
- For the final layer, add lasagna strips, top with a generous amount of white sauce, cheddar cheese, and finish with mozzarella.
- Sprinkle oregano on top.
Bake:
- Preheat oven to 180°C (350°F).
- Bake uncovered for 25–30 minutes or until the top is golden and bubbly.
- Let it rest for 10 minutes before serving.
Chicken Lasagna
Ingredients
For the Chicken Base:
- 1 tbsp oil
- 500 grams chicken breast cut into medium cubes
- 2 tsp black pepper
- 1 tsp salt
- 1 tsp chili flakes
- 1 tbsp oyster sauce
- 1 tsp ginger garlic paste
- 1 can button mushrooms sliced
- 3 tbsp heavy cream
- Pinch of oregano
For the Béchamel Sauce:
- 1 tbsp butter
- 4 tbsp all-purpose flour
- 250 ml chicken stock
- 500 ml milk
- 1 bowl cheddar cheese shredded
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili flakes
- Pinch of oregano
For Layering:
- Lasagna strips cooked 80%
- 1 bowl sliced olives
- ½ bowl shredded cheddar cheese
- 1 bowl shredded mozzarella cheese
Instructions
- Marinate chicken with oyster sauce, black pepper, salt, chili flakes, and ginger garlic paste.
- In a pan, heat oil and add marinated chicken. Cook until it starts to brown.
- Add sliced mushrooms and sauté until tender.
- Stir in heavy cream and a pinch of oregano. Let it simmer for 2–3 minutes. Set aside.
- In a saucepan, melt butter and add flour. Cook for a minute to remove the raw taste.
- Gradually whisk in chicken stock and milk until smooth and lump-free.
- Add cheddar cheese and stir until melted.
- Season with black pepper, garlic powder, chili flakes, and oregano. Simmer until thickened.
- In a deep baking dish, start with a layer of white sauce.
- Add a layer of lasagna strips, then a thin layer of white sauce.
- Spoon over the chicken and mushroom base, followed by a generous layer of white sauce.
- Add sliced olives, then repeat the layering.
- For the final layer, add lasagna strips, top with a generous amount of white sauce, cheddar cheese, and finish with mozzarella.
- Sprinkle oregano on top.
- Preheat oven to 180°C (350°F).
- Bake uncovered for 25–30 minutes or until the top is golden and bubbly.
- Let it rest for 10 minutes before serving.
Frequently Asked Questions (FAQ)
Q. Can I use pre-cooked or rotisserie chicken instead?
Yes, you can! Just shred it and sauté briefly with the seasonings and mushrooms to infuse the flavor.
Q. Can I freeze the lasagna?
Absolutely. Assemble and freeze before baking. When ready to eat, thaw in the fridge and bake until bubbly and heated through.
Q. What can I use instead of oyster sauce?
You can substitute it with soy sauce or teriyaki sauce, though the flavor profile will change slightly.
Q. Can I add vegetables to the lasagna?
Definitely! Spinach, corn, or even jalapeños work great if you want to mix things up.
Q. How do I avoid watery lasagna?
Make sure your béchamel is thick and your chicken filling isn’t too runny. Also, don’t overcook the lasagna sheets before layering.
