Excellent recipes for chicken lasagna in one place. Which variant will you try first?

An Italian classic, just a little different. It’s these chicken lasagna recipes that will tantalize your taste buds!

Do not hesitate for a second and prepare one of these variants.

You won’t want to eat lasagna any other way.

Lasagna with chicken and spinach

This Chicken Spinach Lasagna is the perfect combination of chicken, spinach, a rich and creamy white sauce and a gooey three-cheese blend of Parmesan, Ricotta and Mozzarella.

What will we need

For the white sauce

• 1 tablespoon of olive oil
• 60 g chopped onion
• 2 cloves of crushed garlic
• 4 tablespoons of butter
• 30 g of flour
• 375 ml chicken stock
• 125 ml heavy cream
• 2 teaspoons of salt
• ½ teaspoon of pepper
• 60 g of grated parmesan
• 2 tablespoons of chopped parsley

For lasagna

• 12 lasagna pastas
• 900 g of ricotta
• 190 g parmesan, finely grated
• 2 large eggs
• 1 teaspoon of salt
• a pinch of freshly ground black pepper
• 230 g of frozen spinach, thawed and thoroughly drained
• 750 g chopped boiled chicken
• 250 g of grated mozzarella cheese

Method

• Preheat the oven to 180 degrees.
• Cook the lasagna al dente according to the instructions on the package.
• While the noodles are cooking, heat the olive oil in a large pot over medium heat.
• Add the onion and cook until softened, about 2-3 minutes.
• Add the garlic and cook for 30-45 seconds, stirring frequently to prevent burning.
• Melt the butter in a pan, add the flour and whisk continuously for 2-3 minutes until light golden.
• Add the chicken stock and cream and whisk for about a minute, then season with salt and pepper and bring to a gentle boil.
• Whisk occasionally for 2-3 minutes until thickened. Remove from the heat and add ½ the parmesan and chopped parsley, then stir to combine.
• In a separate bowl, mix the ricotta, ¼ parmesan, egg, salt and pepper.
• Then stir in the spinach and chicken.
• Spread some sauce on the bottom of the baking dish. Add 3 lasagna noodles.
• Add ⅓ of the chicken spinach pasta mixture, then add ½ of the sauce. Top with ¼ mozzarella and parmesan.
• Add the noodles, sauce and cheese for the final layer.
• Cover with foil and place in the oven for about 25 minutes, then remove the foil and bake for a further 15-20 minutes until thickened and browned on top.

Chicken lasagna with mushrooms

The best chicken and mushroom lasagna recipe you will ever taste. So don’t hesitate and cook!

What will we need

• 8 lasagna pastas
• 250 g of cheddar cheese, grated
• 15 ml of olive oil
• 500 g chicken breast (cut into cubes)
• 950 g mushrooms (sliced)
• 1 onion (finely chopped)
• 3 cloves garlic (crushed)
• 5 g of thyme
• 5 g of basil

For the sauce

• 80 g of flour
• 80 g butter (melted)
• 500 ml of milk
• 250 g of grated cheese
• nutmeg
• salt
• pepper

Method

• Heat the oil in a saucepan, add the chicken and onion and stir until cooked.
• Add mushrooms, garlic, thyme and basil. Cook until the mushrooms are soft.
• Mix butter and flour, cook for 2 minutes. Gradually add the flour, stirring constantly.
• When the sauce starts to thicken, season with salt, pepper and nutmeg and stir in the cheese.
• Spread a thin layer of the chicken mixture on the bottom of the lasagna dish.
• Place a layer of noodles on top.
• Add a layer of béchamel sauce and another layer of noodles.
• Add the remaining chicken and a layer of noodles.
• Add the remaining béchamel sauce and sprinkle with cheese.
• Bake at 180°C for about 40 minutes, or until the pasta is tender and the cheese starts to brown.

Chicken lasagna with broccoli

The perfect chicken and broccoli lasagna recipe uses only FIVE ingredients but is packed with flavor.

What will we need

• 8 slices of lasagna pasta
• 1 kg of grilled chicken
• 1 kg of fresh broccoli cut into small pieces
• 750 g of mozzarella
• 700 ml of Alfredo sauce

Method

• Preheat the oven to 180 degrees.
• Spread a few tablespoons of the Alfredo sauce on the bottom of the bowl.
• Place 4 slices of lasagna on the bottom of the bowl.
• Layer half of the chicken on top of the lasagna.
• Then layer on half of the broccoli.
• Pour half of the sauce over the top.
• Top with half the cheese and repeat with remaining ingredients.
• Cover the dish with foil and bake for 35-40 minutes.
• Uncover and add the remaining cheese.
• Bake, uncovered, for a further 15 minutes, until the lasagna is bubbling and the cheese has melted.

What wine to pair with lasagna?

Lasagna is best paired with tart and fruity red wines such as Chianti Classico, Dolcetto, Barbera, Nero d’Avola, Pinot Noir and Zinfandel.

Lasagna’s layers of cheese, meat, vegetables and pasta call for a red wine with enough flavor to stand up to this classic dish.

White wine also goes well with lasagna, but it will not complement the salty taste of lasagna. With white wine, you get a contrasting and refreshing fruit taste. Pinot Grigio pairs well with lasagna as it is light and fresh with subtle flavors of peach, pear, apple and minerals.

Rosé and sparkling wines such as Prosecco are also recommended for lasagna. Both types of wine should be dry if possible, as lasagna does not require sweetness (the tomato sauce is already sweet enough). Sparkling white wines are acidic, so they help keep your palate clean, while rosé is often acidic but dry, allowing it to cut through the gooey cheese and bring out the delicious flavor in your lasagna.