Creamy Chicken Lasagna from Scratch

This Creamy Chicken Lasagna elevates the classic Italian favorite with a tender, juicy chicken filling simmered in its own aromatics, layered between sheets of fresh pasta, and blanketed in rich béchamel and melted cheeses. From poaching the chicken in a fragrant sauté of onion, garlic, tomato, and bell pepper to creating a velvety white sauce studded with Parmesan, every step builds depth of flavor and luxurious texture. The result is a lasagna that holds its shape when sliced yet remains irresistibly creamy and satisfying. Perfect for family dinners, potlucks, or special occasions, this recipe teaches you how to prepare every component—from chicken stock to cheese gratin—entirely from scratch.

Cooking Time

• Preparation & Sautéing: 15 minutes

• Pressure-Cooking Chicken: 20 minutes (plus natural release)

• Shredding & Thickening Filling: 10 minutes

• Making Béchamel Sauce: 10 minutes

• Assembly: 15 minutes

• Baking: 30–35 minutes

• Resting: 10 minutes

• Total Active Time: 60 minutes

• Total Passive Time: 30–35 minutes

Ingredients

For the Chicken Filling (Creamy Frango):

• 1 tbsp olive oil

• 1 large onion, finely diced

• 5 garlic cloves, minced (or to taste)

• 2 medium tomatoes, seeds intact, diced

• ½ bell pepper, diced (green, red, or orange)

• 1 kg (2.2 lbs) boneless, skinless chicken breasts, trimmed of fat

• 1 tsp freshly ground black pepper (or to taste)

• 1 tsp dried oregano

• ½ tbsp salt (or to taste)

• 1 tbsp colorau or sweet paprika (optional for color)

• 2 tbsp powdered onion soup mix (adds depth)

• 1 sachet (≈200 g) tomato sauce or 2 tbsp tomato paste dissolved in water

• 1 handful chopped fresh parsley or cilantro

• Water, as needed to just cover the chicken

For the Béchamel Sauce:

• 2 tbsp unsalted butter

• 2 heaping tbsp all-purpose flour

• 500 ml (2 cups) whole milk, warmed

• Freshly grated nutmeg, to taste

• Salt, to taste

• 50 g (½ cup) grated Parmesan cheese (optional for richness)

For Assembly:

• 12 fresh lasagna sheets (no-boil or boiled per package instructions)

• 150 g (1½ cups) shredded cheddar or Colby cheese

• 200 g (2 cups) shredded mozzarella cheese

• Additional parsley for garnish

Step-by-Step Cooking Directions

1. Sauté the Aromatics:
   Heat 1 tablespoon olive oil in a pressure cooker or deep pot over medium heat. Add diced onion and cook 2–3 minutes until translucent. Stir in minced garlic and sauté 1 minute until fragrant. Add diced tomatoes and bell pepper, stirring until the tomatoes soften and release juices (2–3 minutes).

2. Brown & Season the Chicken:
   Nestle the trimmed chicken breasts into the aromatics. Sprinkle with black pepper, oregano, salt, colorau (if using), and powdered onion soup mix. Stir gently to coat the chicken in the seasoned vegetable mixture.

3. Add Tomato Sauce & Simmer:
   Pour in the sachet of tomato sauce (or dissolved tomato paste) plus enough water to just cover the chicken. Bring to a simmer, scraping any browned bits from the bottom.

4. Pressure-Cook for Tenderness:
   Secure the lid and bring to high pressure. Cook for 20 minutes, then allow a natural pressure release for 5–10 minutes. If using a pot, cover and simmer gently for 30–35 minutes until the chicken is fully cooked and falls apart under a fork.

5. Shred the Chicken In Situ:
   Remove the lid carefully. Using two forks or a potato masher, shred the chicken right in its cooking liquid, allowing it to absorb the seasoned juices. If there’s excess liquid, leave it in place—we’ll thicken it into the filling.

6. Thicken to a Creamy Filling:
   In a small bowl, whisk together 2 tablespoons flour and enough water to form a smooth slurry. Stir this into the shredded chicken and vegetables, returning to a gentle simmer. Cook for 2–3 minutes until the mixture thickens into a saucy cream. Stir in chopped parsley, taste, and adjust seasoning. Remove from heat.

7. Prepare the Béchamel Sauce:
   In a separate saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in warm milk, whisking continuously to prevent lumps. Cook 3–4 minutes until the sauce thickens to a creamy pourable consistency. Season with salt and a pinch of nutmeg. Stir in Parmesan cheese if desired, then remove from heat.

8. Preheat the Oven:
   Preheat your oven to 180 °C (350 °F). Lightly grease a 33×23 cm (13×9 in) baking dish.

9. Assemble the Lasagna:

   • Layer 1: Spoon a thin film of béchamel on the bottom.

   • Layer 2: Arrange 4 lasagna sheets side by side.

   • Layer 3: Spread one-third of the creamy chicken filling evenly.

   • Layer 4: Drizzle one-third of the béchamel over the chicken.

   • Layer 5: Sprinkle one-third each of cheddar and mozzarella.
     Repeat the sequence twice more (pasta → chicken → béchamel → cheeses), finishing with a final pasta layer topped generously with béchamel and mozzarella.

10. Bake Until Golden & Bubbling:
    Cover tightly with foil and bake 25 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is browned and bubbling. Let rest 10 minutes before slicing.

Nutritional Information

(Per serving; serves 8)

• Calories: 420 kcal

• Protein: 32 g

• Total Fat: 18 g

  • Saturated Fat: 9 g

• Carbohydrates: 28 g

  • Sugars: 6 g

  • Fiber: 2 g

• Cholesterol: 100 mg

• Sodium: 780 mg

• Calcium: 30% DV

• Iron: 12% DV

The Origins and Popularity of Chicken Lasagna

Lasanha de frango (chicken lasagna) is an inventive twist on Italy’s classic beef–tomato meat lasagna. In Brazil, home cooks embraced chicken—abundant and budget-friendly—combining it with creamy sauces and local cheeses. The addition of béchamel enhances the Italian tradition of gratin, while the use of powdered onion soup mix and colorau reflects Brazilian pantry staples. Today, creamy chicken lasagna appears on family tables, at bakery displays, and in potluck spreads, celebrated for its crowd-pleasing comfort and ease of customization.

Reasons Why You’ll Love This Recipe

• Fully Homemade: From stock to sauce, every component is made from scratch.

• Ultra Creamy: The dual-sauce method (chicken gravy + béchamel) guarantees lusciousness.

• Flavorful Depth: Aromatic sauté, tomato base, and nutmeg-kissed white sauce layer complexity.

• Make-Ahead Friendly: Assemble up to a day in advance; bake fresh before serving.

• Kid-Approved: Mild, cheesy flavors delight younger palates while satisfying adults.

Health Benefits

• Lean Protein: Chicken breasts supply high-quality protein with less fat.

• Dairy Nutrition: Milk and cheese add calcium, phosphorus, and vitamins A and D.

• Phytonutrients: Tomatoes and bell peppers offer antioxidants (lycopene, vitamin C).

• Controlled Ingredients: Homemade sauces avoid hidden additives and excess sodium.

• Balanced Meal: Incorporates protein, starch, and dairy in each portion.

Serving Suggestions

• Green Salad: Arugula with lemon vinaigrette or romaine with creamy ranch.

• Garlic Bread: Crisp slices brushed with garlic butter and parsley.

• Vegetable Side: Roasted broccoli or zucchini ribbons sautéed in olive oil.

• Beverages: A light Italian red (Chianti or Sangiovese), chilled white (Pinot Grigio), or sparkling water with lemon.

Common Mistakes to Avoid

• Lumpy Béchamel: Whisk constantly, adding milk gradually to prevent flour clumps.

• Overwatering Pasta: If using no-boil lasagna sheets, ensure sauces cover evenly to soften them without boiling.

• Underseasoning Layers: Season the chicken filling and béchamel individually for balanced taste.

• Skipping Rest: Let the baked lasagna rest so slices hold shape and sauces thicken slightly.

• Crowding the Dish: Use the correctly sized pan; overcrowded layers lead to uneven cooking.

Pairing Recommendations

• Wine: A medium-bodied red like Merlot or a crisp Rosé.

• Beer: Light lagers or Belgian witbier refresh between rich bites.

• Non-Alcoholic: Sparkling apple cider or iced herbal tea (mint or chamomile).

Cooking Tips

• Uniform Pasta Sheets: Trim fresh sheets to fit the pan precisely for neat layers.

• Sauce Consistency: Béchamel should be pourable but thick—think heavy cream rather than milk.

• Chicken Rest: Shred the chicken while warm to ensure it absorbs the sauce.

• Cheese Variety: Experiment with Gruyère or Fontina in place of cheddar for a nuttier profile.

• Make Smaller Portions: Use mini loaf pans for individual servings or freezer-friendly meals.

Similar Recipes to Try

• Classic Beef Lasagna: Layers of Bolognese ragù, béchamel, and Parmigiano.

• Vegetable Lasagna: Spinach, zucchini, and roasted eggplant with ricotta and tomato sauce.

• Seafood Lasagna: Creamy béchamel with shrimp, scallops, and smoked salmon.

Variations to Try

• Spicy Kick: Stir ½ tsp red chili flakes into the chicken filling.

• Cream Cheese Twist: Fold 100 g cream cheese into the béchamel for extra tang.

• Pesto Layers: Spread basil pesto between layers for herbaceous brightness.

• Gluten-Free: Use gluten-free flour for béchamel and certified gluten-free lasagna sheets.

Ingredient Spotlight

Nutmeg in Béchamel: A pinch of freshly grated nutmeg brightens the rich white sauce, cutting through its heaviness with warm, slightly sweet aromatics. It’s a small addition that elevates the overall flavor profile of the lasagna.

Conclusion

This Creamy Chicken Lasagna is the pinnacle of comfort food—combining succulent, shred-and-simmer chicken with a dreamy béchamel and layers of cheese and pasta. With straightforward techniques and customizable options, it’s a dish that impresses yet remains accessible for home cooks. Whether feeding a crowd or meal-prepping for the week, this lasagna promises irresistible creaminess, satisfying portions, and leftovers that taste even better the next day. Gather your ingredients, set aside an afternoon, and prepare to indulge in the best lasagna of your life.

Frequently Asked Questions

1. Can I use rotisserie chicken instead?
   Yes—shred a 1 kg rotisserie bird and heat it in the sautéed aromatics before proceeding to béchamel.

2. Do I need a pressure cooker?
   No—simmer covered on the stovetop for 30–35 minutes until the chicken falls apart.

3. How do I prevent lasagna from being watery?
   Thicken both sauces properly, rest the lasagna before slicing, and avoid over-boiling the pasta.

4. Can I assemble and freeze?
   Assemble lasagna, wrap tightly, and freeze up to 2 months; bake frozen, covered for 40 minutes, then uncovered 15 minutes.

5. What’s the best cheese ratio?
   Use roughly equal parts cheddar and mozzarella for melt and flavor; adjust to taste.

6. How do I reheat leftovers?
   Cover individual slices with foil and warm at 180 °C for 10–12 minutes.

7. Is there a dairy-free version?
   Substitute plant-based milk, vegan butter, and dairy-free cheese; thicken béchamel with cornstarch.

8. Can I add vegetables to the filling?
   Absolutely—spinach, mushrooms, or peas stir in nicely before shredding the chicken.

9. What pan size is ideal?
   A 33×23 cm (13×9 in) pan yields 4–6 generous servings.

10. Why two sauces?
    The chicken sauce carries deep, savory flavor, while the béchamel binds and adds richness, creating the signature “creamy” lasagna texture.