Chicken lasagna
Prep Time
Cooking Mode
6 lasagna noodles
1 L (4 cups) cups chicken bechamel sauce (see Chef's secret in recipe steps)
375 mL (1 ½ cups) cups grated mozzarella cheese
60 mL (¼ cup) cup grated Parmesan cheese
15 mL (1 tbsp.) tbsp. Italian breadcrumbs
6 lasagna noodles
1 L (4 cups) cups chicken bechamel sauce (see Chef's secret in recipe steps)
375 mL (1 ½ cups) cups grated mozzarella cheese
60 mL (¼ cup) cup grated Parmesan cheese
15 mL (1 tbsp.) tbsp. Italian breadcrumbs
Directions
1Cook lasagne noodles according to package instructions. Rinse with cold water to stop them cooking, drain, and set aside.
2Preheat oven to 180°C (350°F).
3Place noodles on a work surface and spoon chicken bechamel sauce down the entire length of each noodle.
4Gently roll up noodles so that filling remains inside, and place side by side in an ovenproof dish.
5Top with mozzarella, Parmesan, and breadcrumbs.
6Cover dish with aluminum foil and bake 20 minutes. Remove foil and continue cooking for 15 minutes, until cheese is melted and golden.
7This recipe is ideal for using up leftover chicken bechamel sauce .
Tips
1
in recipe steps)
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