Super Tasty Chicken Lasagne

Chicken Lasagne
This is one of my favorites when I think of comfort food. Sure, beef lasagne is great, but this easy chicken lasagne with white sauce is one of our favorites.
You can use any type of chicken, we love to use thighs, but you can also use breast if you prefer. Our recipe here is from an easy pre-made rotesserie chicken that is simple and already cooked.
White sauce is the best for chicken lasagne, you can make an easy béchamel with ricotta. in this recipe we used ricotta, cottage cheese and a pre-made Alfredo sauce to give that extra creaminess.
Keep in mine, this is only our recipe, add the things that you like to make it yours.
Our recipe:
Ingredients:
1 each- rotisserie chicken, chopped, use the parts you like, we reserved the breast for sandwiches
16 each- Lasagne noodles, based on the size of your pan, you want at least4-5 layers\
1 cup- diced carrots
1 cup- sliced onions
2 cup- sliced mushrooms
16 oz- ricotta cheese
1 cup- small curd cottage cheese
4 oz- Alfredo sauce (optional)
1 lb- grated mozzarella cheese
1/2 cup- grated parmesan cheese
1 each- 8 oz fresh mozzarella ball, sliced
1/2 cup- fresh chopped parsley
1 TBSP- granulated garlic
salt- as needed for seasoning
pepper- as needed for seasoning
olive oil- as needed for sauté
Method:
Over medium heat, Sauté the onions, carrots and mushrooms until the carrots begin to soften.
Add the chopped chicken, half of the parsley and sauté until hot and combined.
Remove the mixture and let cool.
Place the chicken mixture into a large mixing bowl.
Add ricotta, cottage cheese and ricotta, mix well.
Add granulated garlic, salt and pepper, mix to combine.
Add more parsley, mix to combine.
Refrigerate the mixture for 1 hour.
Using a large stock pot, begin to boil water for noodles, add 2 tbsp salt to the water.
Place noodles in the pot and boil until al dente.
Remove noodles and place on a sheet pan. Use the pasta water to keep the pasta from sticking together.
Layer the lasagne by placing a layer of noodles, chicken mixture, mozzarella cheese, parmesan cheese and parsley.
The you get to the final layer, and sliced mozzarella ball to the top.
Repeat the process until you get 4-5 layers.
Refrigerate the lasagne for 1 hour before placing in oven.
Bake at 325 for about 50 minutes.
Let cool for about 45 minutes before serving.
Tips:
Add pasta water to the noodles to keep from sticking together after the have cooked.
After adding a layer of noodles, press down on the mixture to compact.
Spray the pan with oil to keep the noodles from sticking to the bottom.
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[@AditiHubbyCookingVlogs]

Great sharing 👍

[@FoodLust]

Thank you friend. 😊

[@Robert-xy4gi]

That looks amazingly comforting!!! I love love love everything lasagna!!!!

[@FoodLust]

Thanks Robert. Nice to see you. 😊

[@Robert-xy4gi]

@@FoodLust been watching every video but, not that talkative over the past few months. Hope all is well there and Happy New Year!!!!

[@donnaroach5415]

Very nice video! Love all of the ingredients. Cheesy and delicious! Easy and awesome Sunday supper.!🤓

[@FoodLust]

Thank you Donna. 😊😊

[@victorbenner539]

Looked great 👍.

[@FoodLust]

Thank you Victor. 😊

[@theoctopusjets5807]

Oh wow this is my type of lasagna all the way baby! Wooo!

[@FoodLust]

Thank you. Have a great week. 😊

[@caressamajors3916]

Wow, that looks amazing and SOOO delicious!

[@FoodLust]

Thanks so much. 😊 Enjoy your day.

[@oksanamikouliak2748]

Can I use tomatoe sauce instead of Alfredo?

[@FoodLust]

Yes, of coarse. It’s your dish, make it how you like it. 😊