The Best Chicken Lasagna Recipe (with CHEESE CRUST!) – No Muss, No Fuss
A surprisingly tasty delicious version and much faster to make, this chicken lasagna has a much lower number of calories and you don’t have to spend hours in the kitchen before enjoying it.
Quick and delicious chicken lasagna – my version
Course: Main, Lunch, DinnerCuisine: RomanianDifficulty: Easy4
servings30
minutes50
minutes350
kcal1
hour20
minutesMixing chicken with pasta is probably the nightmare of any Italian grandmother, it’s like putting pineapple on pizza, but the tastes are not discussed. Although Italians traditionally do not mix chicken with pasta, there are small exceptions in their kitchen, namely through various salads where they use chicken left over from other dishes. However, I set out to make a chicken lasagna, trying to prepare it as simply as possible and within reach of anyone, without spending an extraordinary amount of time in the kitchen. Since I eliminated the traditional sauces that are normally found in lasagna and by adding fresh ingredients, I successfully managed to reduce the number of calories in the dish. Personally, I was very pleased with the result, it turned out wonderfully tasty.
Ingredients
1 package of lasagna sheets (250 g)
1 box of cooking cream (500 ml)
750 g chicken breast
5 cloves of garlic (add more or less, according to taste)
2 medium-sized onions
500 g homemade tomato sauce
2 tablespoons of tomato paste
350 g smoked cheese (you can use any type of cheese you want as long as it melts nicely in the oven)
1 teaspoon dried oregano
1 teaspoon dried basil
2-3 tablespoons of regular cooking oil
salt and pepper to taste
parmesan for serving
Directions
- I decided to choose common ingredients and available to anyone. Many times we have them in our kitchen and we are looking for new and quick ideas for lunch or dinner. Replacing the classic béchamel sauce with a cooking cream was indeed a bold move, but one that turned out to be perfect for my chicken lasagna. And the smoked cheese also had its role, adding a special flavor to the dish.
- In a non-stick pan, add the oil and coarsely chopped onion. We cook on low to medium heat, without burning the onion, until it becomes glassy and softens. Add the garlic and finely chopped chicken breast, mix well and cook for 5 minutes. Finally, add the home-made tomato sauce, tomato paste and dry spices. Season with salt and pepper to taste and cook until the water evaporates and the sauce thickens.
- The sauce made in the previous step, of course, replaces the ragu sauce. Boom! Ready to prepare the ingredients! Fast, right? Ok, all that’s left is to assemble everything and put our wonderful chicken lasagna in the oven. Take a tray about the size of a sheet of lasagna, in my case it was quite close. Put 2-3 tablespoons of sour cream on the bottom of the pan, then place the lasagna sheets on top. For me, 3 sheets fit in the tray. On top of the sheets I added the cream again, and on top of the cream I added a few spoons, let’s say 4-5 full spoons of the chicken mixture. Continue and add again lasagna sheets, sour cream, tomato sauce with chicken and this time, sprinkle 2-3 spoons of grated smoked cheese.
- Continue forming the layers until you finish the lasagna sheets, making sure that the last layer is covered with the cooking cream and all the remaining grated cheese. Put the tray in the preheated oven at 180 g for 35-40 minutes. To be sure that the lasagna is ready, check with a knife, if it easily penetrates all the formed layers and we have a wonderful golden yellow crust on top, then it will be time to take the chicken lasagna out of the oven.
- Let the tray cool for 10-15 minutes, if we are patient enough. Perfect! I can’t even describe in words the aromas that surround the kitchen. This lasagna is not greasy at all, the chicken is soft and the smoky taste of the cheese complements the whole dish perfectly. Carefully portion the lasagna and serve with parmesan on top. A true culinary delight. Yummy…
