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Chicken Lasagna with Rich Ragu

Chicken Lasagna with Rich Ragu
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Keywords: chicken lasagna, Italian lasagna, chicken ragu, creamy béchamel, comfort food, baked pasta, homemade lasagna

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