Creamy Chicken Lasagna Fast2eat Recipe You are here: Home / Blog / Creamy Chicken Lasagna Fast2eat Recipe September 19, 2017 Categories: Chicken, Pasta Tags: Alfredo, Béchamel, Bechamel sauce, Cheese, Chicken, Chicken broth, Chicken stock, Diced chicken, Dinner, Easy, Fast, Garlic, Italian, Lasagna, Milk, Nutmeg, Onion, Pasta, Sauce, tomato sauce, White, White sauce Lasagna made with ground chicken in a Béchamel (white) and tomato sauce. Print Recipe Creamy Chicken Lasagna Fast2eat Recipe Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch. Course Main Dish Cuisine Italian Servings people Ingredients 1 pack Lasagna noodle oven-ready uncooked500 g Ground chicken diced cooked (500g=18oz)200 g Mozzarella cheese shredded (200g=7oz)4 cups Tomato sauce3 cups Béchamel sauce1/2 cup Parmesan cheese gratedOregano to taste Course Main Dish Cuisine Italian Servings people Ingredients 1 pack Lasagna noodle oven-ready uncooked500 g Ground chicken diced cooked (500g=18oz)200 g Mozzarella cheese shredded (200g=7oz)4 cups Tomato sauce3 cups Béchamel sauce1/2 cup Parmesan cheese gratedOregano to taste Instructions It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles. Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan. Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano. Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano. Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese. It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna. Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry. Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver. Serve with a green salad and you have a complete and delicious meal! Recipe Notes Use the Tomato sauce Fast2eat Recipe, as well as Chicken Béchamel (white) sauce Fast2eat Recipe. Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever. You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones. Try making it the day before, covering with foil and let it set in fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉 Once you make any of my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat. All text and photographs on Fast2eat are copyright protected. 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