Creamy Chicken Lasagne

Nakita Attard Vassallo

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Prep 30min

Cook 40min

Serves 6

A lighter twist on classic lasagne, layered with creamy ricotta, tender shredded chicken, and plenty of melty cheese.

List of Ingredients

700g (2lbs) chicken breast, cooked and shredded

500g(1.1lbs) lasagna sheets

1 tbsp olive oil

2 medium onions, diced

4 garlic cloves, minced

400g (1.5 cups) ricotta cheese

250g (1.1 cups) low-fat Greek yogurt

250ml (1.1 cups) light béchamel

60ml (1/4 cup) milk

1 egg, beaten

2 tbsp fresh basil, chopped

100g (1 cup) grated Parmesan

200g (1 cup) shredded light mozzarella

s&p

Instructions

Preheat oven to 190C - 380F - gas 5. Lightly grease a baking dish.

In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until soft.

Add shredded chicken, season with s&p, and warm through. Set aside.

In a bowl, mix ricotta, Greek yogurt, egg, milk, basil, parsley, and half the Parmesan. Season.

Spread a thin layer of béchamel on the bottom of the dish.

Layer: pasta, some ricotta mix, chicken, mozzarella, bechamel.

Repeat the layers until you use up all the ingredients.

Cover with foil and bake for 25 minutes.

Remove foil and bake 15 more minutes until golden.

Rest for 10 minutes before serving.

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