Chicken Lasagna with White Sauce
Ingredients:
• 12 lasagna sheets
• 2 boneless, skinless chicken breasts, shredded
• 2 cups (16 oz) béchamel sauce
• 1 cup (8 oz) heavy cream
• 1 cup (4 oz) shredded mozzarella cheese
• ½ cup (2 oz) grated Parmesan cheese
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1 tablespoon butter
• ½ cup (4 oz) sweet corn (optional)
• Salt, pepper, and nutmeg to taste
• Chopped parsley for garnish
Instructions:
1. Prepare the filling: In a skillet, melt the butter and sauté the onion and garlic until golden. Add the shredded chicken, corn (optional), salt, and pepper. Mix well and set aside.
2. Cook the pasta: Boil the lasagna sheets according to the package instructions and drain.
3. Assemble the lasagna: In a baking dish, spread a layer of béchamel sauce, followed by a layer of pasta, a layer of chicken with corn, and a sprinkle of cheese. Repeat the layers until all ingredients are used.
4. Top and bake: Finish with a layer of béchamel sauce, sprinkle with mozzarella and Parmesan cheese. Bake at 350°F for 25-30 minutes or until the top is golden and bubbly.
5. Serve and enjoy: Garnish with fresh parsley and serve hot.
Chicken Lasagna with White Sauce
