Best Chicken Lasagna with Rich Ragu Recipe
Discover the ultimate Chicken Lasagna with Rich Ragu recipe, blending creamy layers and savory sauce for a comforting Italian feast. This dish combines tender shredded chicken, a robust ragu bursting with flavors, and creamy béchamel, all nestled between tender pasta sheets. It’s a heartwarming meal that feels homemade yet impressive enough for any gathering, perfect for anyone craving a classic Italian delight with a twist.
Why You’ll Love This Recipe
- Deep, Savory Flavors: The rich ragu simmers slowly, extracting maximum flavors from fresh tomatoes, aromatic herbs, and tender chicken.
- Creamy Texture Harmony: Creamy béchamel layers balance the intense meaty sauce, creating perfect harmony in every bite.
- Comfort Food At Its Best: This lasagna offers the perfect combination of hearty textures and satisfying warmth, ideal on any day.
- Easy to Customize: With versatile ingredients, you can tailor the recipe to suit dietary needs or add your favorite veggies.
- Impress Family and Friends: This dish looks stunning on the table and tastes even better with leftovers the next day.
Ingredients You’ll Need
Gather simple, high-quality ingredients to build layers of flavor, texture, and color for your Chicken Lasagna with Rich Ragu. Each component plays a vital role, from the savory ragu base to the creamy sauce that ties it all together.
- Chicken Breast: Skinless, boneless, shredded chicken provides lean protein and tender texture.
- Olive Oil: For sautéing onions and garlic, enriching the sauce with a fruity depth.
- Onion and Garlic: Aromatics offer a flavorful foundation for the ragu.
- Tomato Passata: Smooth, fresh tomato purée forms the heart of the ragu’s body.
- Carrots and Celery: Finely diced for subtle sweetness and added texture.
- Red Wine: Adds richness and complexity, enhancing the sauce’s depth (optional but recommended).
- Italian Herbs: A classic blend of basil, oregano, and thyme to infuse authentic taste.
- Lasagna Sheets: You can use fresh or no-boil sheets for ease and perfect layering.
- Béchamel Sauce Ingredients: Butter, flour, milk, and a pinch of nutmeg create the creamy, velvety binder.
- Mozzarella and Parmesan Cheese: Melty mozzarella and sharp Parmesan bring gooey cheesiness and a crispy top.
- Salt and Pepper: To season just right and balance the entire dish.
Variations for Chicken Lasagna with Rich Ragu
Feel free to personalize this recipe to your taste or dietary requirements; the versatility makes adapting effortless and fun.
- Vegetable Boost: Add layers of spinach, mushrooms, or zucchini for extra nutrients and flavor variety.
- Spicy Kick: Incorporate red pepper flakes or a dash of chili powder for a subtle heat.
- Gluten-Free: Use gluten-free lasagna sheets and substitute flour in béchamel with cornstarch.
- Low-Carb Alternative: Swap pasta sheets with thinly sliced eggplants or zucchini ribbons.
- Dairy-Free: Replace béchamel with cashew cream and choose dairy-free cheese alternatives.
How to Make Chicken Lasagna with Rich Ragu
Step 1: Prepare the Rich Chicken Ragu
Heat olive oil in a large pan and sauté diced onions, garlic, carrots, and celery until soft and fragrant. Add shredded chicken and stir in tomato passata, herbs, and red wine. Simmer gently until the sauce thickens and flavors meld, about 30 minutes.
Step 2: Make the Creamy Béchamel Sauce
In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1-2 minutes without browning. Slowly add warm milk, whisking constantly until the sauce thickens and becomes velvety. Season with salt, pepper, and a hint of nutmeg.
Step 3: Assemble the Lasagna
Spread a thin layer of ragu on the bottom of your baking dish. Add a layer of lasagna sheets, followed by ragu, béchamel, and a sprinkle of mozzarella and Parmesan. Repeat layers, finishing with béchamel and a generous cheese topping.
Step 4: Bake to Perfection
Preheat the oven to 375°F (190°C). Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake another 15-20 minutes until the top is golden and bubbling. Allow to rest for 10 minutes before serving.
Pro Tips for Making Chicken Lasagna with Rich Ragu
- Use fresh herbs: They elevate the ragu’s aroma and freshness more than dried ones.
- Slow simmer the sauce: Patience unlocks deeper flavors in the ragu.
- Don’t rush the béchamel: Whisk continuously for a smooth, lump-free sauce.
- Rest before serving: Letting the lasagna sit helps the layers set perfectly for neat slices.
- Customize cheese: Feel free to add ricotta or swap mozzarella for fontina for varied textures.
How to Serve Chicken Lasagna with Rich Ragu
Garnishes
Top your serving with freshly chopped basil or parsley and a light drizzle of good quality olive oil to add brightness and a fresh contrast to the rich layers.
Side Dishes
A crisp green salad with a tangy vinaigrette complements the richness, or try garlic bread for a classic Italian pairing that soaks up every bit of sauce.
Creative Ways to Present
Serve individual portions in small ramekins for an elegant touch or layer in a clear glass dish to showcase the beautiful layers, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Lasagna with Rich Ragu in an airtight container in the refrigerator for up to 3 days, keeping it fresh and flavorful for easy meals.
Freezing
This lasagna freezes beautifully. Wrap tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave individual portions, covering to maintain moisture.
FAQs
Can I use rotisserie chicken for the ragu?
Absolutely! Rotisserie chicken works perfectly and saves time while still delivering great flavor.
Is it necessary to use red wine in the ragu?
Red wine adds depth but can be omitted; substitute with extra broth or water for a lighter sauce.
Can I prepare this recipe vegetarian?
Yes! Replace chicken with mushrooms and add lentils or plant-based protein for a satisfying vegetarian lasagna.
What type of cheese works best in this lasagna?
Mozzarella and Parmesan are classics, but you can experiment with fontina, ricotta, or provolone for different textures.
How do I ensure the lasagna sheets don’t get soggy?
Use no-boil sheets or briefly soak dry sheets before layering, and avoid over-saucing between layers to keep the perfect texture.
Final Thoughts
Chicken Lasagna with Rich Ragu is truly a dish that brings warmth and joy to any table, combining simple ingredients into a feast bursting with flavor and comfort. Whether it’s a family dinner or a special celebration, this recipe invites you to savor Italy’s heartiest flavors and share memorable moments with loved ones. Give it a try and enjoy every delicious bite!
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Chicken Lasagna with Rich Ragu
Chicken Lasagna with Rich Ragu is a comforting Italian dish featuring tender shredded chicken, a deeply flavorful tomato-based ragu simmered with herbs and vegetables, and creamy béchamel sauce layered between tender pasta sheets. Baked to golden perfection with melty mozzarella and sharp Parmesan cheese, this lasagna offers a delicious harmony of textures and savory richness, perfect for family meals or gatherings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Can be adapted to Gluten Free
Ingredients
For the Chicken Ragu
- 2 skinless, boneless chicken breasts, shredded
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1 ½ cups tomato passata
- ½ cup red wine (optional but recommended)
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
For the Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups warm milk
- Pinch of nutmeg
- Salt and pepper, to taste
For Assembly
- 9–12 lasagna sheets (fresh, no-boil, or gluten-free alternative)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Rich Chicken Ragu: Heat olive oil in a large pan over medium heat. Sauté diced onions, garlic, carrots, and celery until soft and fragrant, about 5-7 minutes. Stir in shredded chicken, then add the tomato passata, dried or fresh herbs, and red wine if using. Season with salt and pepper. Simmer gently for about 30 minutes until the sauce thickens and flavors meld together.
- Make the Creamy Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes without letting it brown. Gradually add warm milk while whisking continuously until the sauce thickens to a velvety consistency. Season with salt, pepper, and a pinch of nutmeg.
- Assemble the Lasagna: Spread a thin layer of chicken ragu on the bottom of a baking dish. Layer with lasagna sheets, then alternate layers of ragu, béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat until all components are used, finishing with a layer of béchamel and a generous cheese topping.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the assembled lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Use fresh herbs if possible to enhance the aroma and flavor of the ragu.
- Simmer the chicken ragu slowly for richer, deeper flavors.
- Whisk the béchamel sauce continuously to avoid lumps and achieve a smooth texture.
- Allow the lasagna to rest before serving to help the layers set for neat slices.
- Feel free to customize the cheeses by adding ricotta or swapping mozzarella for fontina for different textures.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: chicken lasagna, Italian lasagna, chicken ragu, creamy béchamel, comfort food, baked pasta, homemade lasagna