Chicken Lasagna Recipe
White chicken and Prosciutto lasagna with bechamel. Topped with smoked mozzarella in a Marscapone cream sauce
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Ingredients
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Lasagna Ingredients
Method
Preparation Instructions
- 1
Prepare the Bechamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 10 minutes. Season with nutmeg, salt, and black pepper. Remove from heat.
- 2
Prep the Lasagna
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3
Assemble the Lasagna
In a baking dish, spread a layer of bechamel sauce on the bottom. Place 4 lasagna noodles over the sauce. Add half of the shredded chicken, half of the prosciutto, a third of the smoked mozzarella, and a layer of bechamel sauce. Repeat the layers, finishing with noodles on top. Pour the remaining bechamel sauce over the top and sprinkle with the remaining smoked mozzarella and mascarpone cheese.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Let cool for 10 minutes before slicing.
