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     Chicken Lasagna Header

                                 Chicken Lasagna
   Chicken Lasagna Photo
Category: Lasagna, Pasta
Servings: 6 - 8
Total time: 1 hr 30 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 1/2 pounds ground chicken

- 2 carrots, diced

- 3 stalks celery, diced

- 1 medium onion, minced

- 3 cloves garlic, peeled and minced

- 2 medium tomatoes, diced

- 1/4 cup fresh parsley, minced

- 2 bay leaves

- 1/8 teaspoon nutmeg

- 1 recipe Besciamella Sauce

- 1 recipe Homemade Pasta for Cannelloni and Lasagna or your favorite

brand of lasagna

- 1 cup Parmigiano Reggiano cheese, grated + more for serving

- 6 ounces mozzarella, grated

- 1/3 cup extra virgin olive oil

- Salt


1.  In a sauté pan over medium high heat, add the olive oil, onion, garlic, carrots, celery and bay leaves as well as 1/2 cup water and a pinch of salt. Sauté the mixture until the onions and celery begin to turn translucent.

2.  Add the ground chicken to the pan along with 1/4 cup of the Parmigiano and the nutmeg. Using a fork, break the ground chicken into small pieces and mix it into the vegetables and Parmigiano. Continue breaking and sautéing the mixture until all of the chicken is broken up evenly, combined with the vegetables and is beginning to brown.

3.  Add the tomatoes and minced parsley to the pan. Cover the pan, lower the heat to medium and simmer for 8 - 12 minutes or until the tomatoes begin to break down. If there is very little liquid in the pan, add 1/4 cup water to the pan.




4.  When the tomatoes have broken down, sauté the mixture another 5 minutes or until the liquid has almost evaporated from the pan; then remove the pan from the heat and set it aside to cool.

5.  While the chicken mixture is cooling prepare the besciamella sauce.

6.  Preheat your oven to 400 degrees.

7.  Prepare the pasta for the lasagna according to the recipe or the manufacturer's instructions.

8.  To assemble the lasagna, line an oven safe baking dish with parchment paper.

9.  Ladle a few spoonfuls of the besciamella onto the parchment paper and spread it evenly to cover the bottom of the dish.

10.  Reserve 1/2 cup of the besciamella for the top of the lasagna and mix the rest of it into the ground chicken mixture.

11.  Lay the first layer of lasagna into the baking dish and spoon the chicken and besciamella filling liberally over the pasta. Spread the filling so that it covers the pasta evenly.

12.  Sprinkle a small amount of the Parmigiano and the mozzarella over the filling and then cover it with the next layer of pasta.

13.  Continue steps 11 and 12 until you have used all of the pasta and the filling.

14.  Close the lasagna with the final layer of pasta and spread the reserved besciamella sauce evenly over the top of the pasta. Sprinkle the remaining Parmigiano and mozzarella over the top.

15.  Cover the baking dish with foil, place it in the oven and bake for 30 minutes.

16.  After 30 minutes, remove the foil from the lasagna and bake for another 15 - 20 minutes or until the top of the lasagna is golden brown.

17.  When the lasagna is finished cooking, remove it from the oven and allow it to cool for 15 minutes prior to serving.