Chicken Lasagna
Creamy, comforting, and packed with flavor — this Chicken Lasagna is a perfect twist on the traditional beef version.
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.