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Chicken Bechamel Lasagne: A Culinary Comfort

My grandmother, Nonna Emilia, always had a trick for transforming leftovers into something extraordinary. I remember watching her, mesmerized, as she’d survey the contents of her refrigerator, her eyes twinkling with inspiration. One of her most beloved creations was a creamy, cheesy, utterly comforting lasagne made with leftover roast chicken. It wasn’t just a way to avoid waste; it was an act of love, a way to extend the joy of a Sunday roast into the week. Now, I carry on that tradition with my own spin, using a rich bechamel sauce to elevate the flavors and create a dish that’s both elegant and deeply satisfying.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Yield: 1 Lasagne
Dietary Type: Not Gluten-Free

Ingredients

1 tablespoon olive oil
1 tablespoon butter
½ cup all-purpose flour
2 cups low-fat milk
½ teaspoon salt
½ teaspoon white pepper
2 shallots, finely minced
2 garlic cloves, finely minced
4 fresh bay leaves
1 cup all-purpose flour, plus for dusting
1 cup whole wheat flour
4 tablespoons olive oil
½ teaspoon salt
1 cup leftover cooked chicken
3 large white mushrooms, thinly sliced
½ cup manchego cheese, grated
½ cup pecorino romano cheese, grated
½ cup taco and nacho cheese, grated
¾ cup garlic and herb-seasoned breadcrumbs

Equipment Needed

9×5 inch baking dish
Large saucepan
Stand mixer (optional, but recommended)
Pasta sheeter (optional, but helpful)
Measuring cups and spoons
Cutting board
Knife

Instructions

Preheat your oven to 375°F (190°C). This ensures the lasagne bakes evenly and the cheese melts beautifully.
Begin by preparing the bechamel sauce. In a large saucepan, combine the olive oil and butter over high heat. Once the butter is melted and the mixture is hot, gradually whisk in the all-purpose flour, a little at a time, to prevent clumping. This creates a roux, the foundation of your creamy sauce.
Slowly pour in the low-fat milk, stirring continuously with a whisk. This step is crucial for a smooth sauce; whisk vigorously to break up any lumps.
Add the salt, white pepper, finely minced shallots, finely minced garlic, and fresh bay leaves to the sauce. Simmer for about 5 minutes, stirring occasionally. The shallots and garlic infuse the bechamel with a delicate aromatic flavor, while the bay leaves add a subtle herbaceous note. Don’t skip these!
Remove the saucepan from the heat. Carefully discard the bay leaves. Reserve the bechamel sauce for layering.
Now, let’s prepare the lasagne noodles. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, whole wheat flour, and salt. You can also do this by hand in a large bowl.
With the mixer on low speed, slowly drizzle in the olive oil until a smooth dough ball forms and pulls away from the side of the bowl. This should take a few minutes. If the dough is too dry, add a little water, a tablespoon at a time. If it’s too wet, add a little flour, a tablespoon at a time. The goal is a supple, elastic dough.
Turn the dough out onto a lightly floured surface and divide it into 8 to 10 manageable pieces.
Using a pasta sheeter, run each piece of dough through the machine to create thin lasagne sheets, approximately 5×9 inches in size. If you don’t have a pasta sheeter, you can roll the dough out thinly with a rolling pin. Aim for a thickness similar to store-bought lasagne noodles.
Now, assemble the lasagne. Pour enough of the bechamel sauce into the bottom of a 9×5 inch baking dish to lightly cover the surface. This prevents the noodles from sticking and adds a layer of moisture.
Place a sheet of pasta on top of the bechamel sauce.
Cover the pasta sheet with the leftover cooked chicken.
Cover the chicken with another sheet of pasta.
Spread the thinly sliced mushrooms on top of the pasta.
Cover the mushrooms with another sheet of pasta.
Continue layering by adding the manchego cheese, pasta, pecorino romano cheese, pasta, taco and nacho cheese, and pasta. This layering technique ensures that each bite is bursting with flavor and texture.
Cover the layers with the remaining bechamel sauce.
Sprinkle the garlic and herb-seasoned breadcrumbs evenly over the top. The breadcrumbs add a delightful crispy topping to the lasagne.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and bubbly.
Remove the lasagne from the oven and let it set for 10 minutes before slicing and serving. This allows the lasagne to firm up and makes it easier to cut.

Expert Tips & Tricks

For an even richer bechamel, use whole milk instead of low-fat milk. You can also add a pinch of nutmeg for a warm, aromatic note.
If you don’t have a pasta sheeter, store-bought lasagne noodles work just fine. Just be sure to adjust the baking time accordingly, as dried noodles may require a longer baking time.
Feel free to experiment with different cheeses. Fontina, Gruyere, or mozzarella would all be delicious additions to this lasagne.
To prevent the breadcrumbs from burning, cover the lasagne with foil during the last 10 minutes of baking.
Prepare the bechamel sauce and pasta dough ahead of time. The bechamel can be stored in the refrigerator for up to 3 days, and the pasta dough can be made a day in advance and stored in the refrigerator.

Serving & Storage Suggestions

Serve the Chicken Bechamel Lasagne warm, straight from the oven. A simple side salad with a light vinaigrette complements the richness of the lasagne beautifully.

Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in individual portions.

For longer storage, you can freeze the lasagne. Wrap it tightly in plastic wrap and then in foil. Frozen lasagne will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	438 kcal	N/A
Calories from Fat	153 kcal	N/A
Total Fat	17.1 g	26%
Saturated Fat	4 g	20%
Cholesterol	26.8 mg	8%
Sodium	721.8 mg	30%
Total Carbohydrate	54.7 g	18%
Dietary Fiber	4.2 g	16%
Sugars	5.5 g	N/A
Protein	17.3 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the chicken with roasted vegetables like zucchini, eggplant, and bell peppers.
Gluten-Free: Use gluten-free lasagne noodles and a gluten-free flour blend for the bechamel sauce.
Dairy-Free: Substitute the milk in the bechamel sauce with unsweetened almond milk or oat milk. Use dairy-free cheese alternatives.
Spicy: Add a pinch of red pepper flakes to the bechamel sauce for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut. Just shred it and use it as you would leftover roast chicken.

Q: Can I make this lasagne ahead of time and bake it later?
A: Yes, you can assemble the lasagne ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time.

Q: What if my lasagne is browning too quickly?
A: Cover the lasagne loosely with aluminum foil during the last 10-15 minutes of baking to prevent it from browning too much.

Q: Can I use different types of mushrooms?
A: Yes, feel free to use your favorite mushrooms. Cremini, shiitake, or a mix of wild mushrooms would all be delicious.

Q: The bechamel sauce is too thick. What can I do?
A: Whisk in a little more milk, a tablespoon at a time, until the sauce reaches the desired consistency.

Final Thoughts

This Chicken Bechamel Lasagne is more than just a recipe; it’s an invitation to create a comforting and memorable meal. Whether you’re using up leftover chicken or simply craving a creamy, cheesy indulgence, this lasagne is sure to delight. Don’t be afraid to experiment with different cheeses and vegetables to make it your own. I encourage you to try this recipe, share it with your loved ones, and let me know what you think. Pair it with a crisp white wine and a side of crusty bread for a truly unforgettable dining experience. Buon appetito!

Chicken Bechamel Lasagne Recipe