Chicken Lasagna NEW Recipe, Lasagna Recipes, Stuffed Pasta Lasagna, White Sauce Pasta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still melting well.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: ground chicken

Turkey breast is leaner, and ground chicken is often less expensive.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and lower in preservatives.

Heat 2 tablespoons of oil in a pan over medium flame.

Add 1-1.5 tablespoons of crushed garlic and fry until fragrant.

Add 500 grams of minced chicken thigh and cook until the moisture evaporates.

Once the moisture is gone, add 200-250 grams of finely chopped onion and mix well.

Add 1 teaspoon of salt, 0.5 tablespoon of black pepper, and 0.5 tablespoon of oregano.

Stir in 0.25 tablespoon of sugar and 3-4 tablespoons of white vinegar.

Add 0.5 cup of tomato sauce and 4-5 tablespoons of tomato paste, mixing well.

If you don't have tomato paste, you can use 2 large blended tomatoes instead.

Add 3-4 tablespoons of tomato ketchup and 1 small chopped bell pepper, mixing thoroughly.

If needed, add up to 0.5 cup of water to keep the mixture juicy, then turn off the flame.

Boil the large shell pasta according to package instructions.

Stuff the cooked pasta shells with the chicken mixture, ensuring generous filling.

Prepare the white sauce by melting 2 tablespoons of unsalted butter in a pan.

Add 3 tablespoons of flour and cook over medium to low flame until well combined.

Turn off the flame and gradually whisk in 2.5 cups of milk until smooth.

Add 0.5 teaspoon of salt, 0.5 teaspoon of white pepper, and 0.5 tablespoon of oregano, mixing well.

Turn the flame back on and stir continuously until the sauce thickens.

Add 4-5 slices of cheddar cheese and mix until melted, then turn off the flame.

Spread a layer of white sauce on the bottom of a round baking dish.

Arrange the stuffed pasta shells in a circular pattern in the dish.

Top with mozzarella cheese as desired.

Pour the remaining white sauce over the stuffed shells and sprinkle more mozzarella cheese on top.

Decorate with ketchup and black olives for a beautiful presentation.

Sprinkle some oregano on top.

Bake in a preheated oven at 375°F (190°C) for 15-20 minutes.

Let the lasagna cool before serving to prevent it from falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens