Oh yes — Potato Lasagna with Chicken is a hearty, comforting twist on traditional lasagna! Instead of pasta sheets, you’ll layer thinly sliced potatoes, savory chicken, and cheesy goodness. It’s cozy, filling, and perfect for meal prep or a family dinner.
Here’s a killer recipe to try:
Potato Lasagna with Chicken (Serves 6)
Ingredients:
For the filling:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works great)
- 1 tsp Italian seasoning (or mix of oregano, basil, thyme)
- Salt & pepper, to taste
- 1/2 cup tomato sauce or marinara (optional, for a red sauce base)
For the béchamel (white sauce):
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (warm)
- 1/2 cup grated parmesan or mozzarella
- Salt & pepper, to taste
- Pinch of nutmeg (optional)
For layering:
- 3–4 medium potatoes, peeled and thinly sliced (use a mandoline or knife)
- 1 ½ cups shredded mozzarella or cheese mix
- Extra parmesan for topping
- Fresh parsley or basil for garnish (optional)
Instructions:
1. Preheat Oven:
- 375°F (190°C)
2. Prepare the Chicken Filling:
- In a skillet, heat olive oil. Add onion and cook until soft.
- Add garlic, then stir in the cooked chicken, Italian seasoning, salt, pepper, and tomato sauce (if using).
- Let it simmer for 3–5 minutes, then set aside.
3. Make the Béchamel Sauce:
- Melt butter in a saucepan, whisk in flour and cook for 1 minute.
- Gradually add warm milk, whisking constantly until it thickens.
- Add salt, pepper, nutmeg, and cheese. Stir until smooth and creamy. Set aside.
4. Assemble the Lasagna:
- Lightly grease a baking dish.
- Start with a thin layer of béchamel on the bottom.
- Layer sliced potatoes (slightly overlapping), chicken mixture, béchamel sauce, and mozzarella.
- Repeat layers, ending with potatoes on top, a final layer of béchamel, and lots of cheese.
5. Bake:
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake another 15–20 minutes, until golden and bubbly.
6. Rest & Serve:
- Let it sit for 10–15 minutes before slicing (helps it set).
- Garnish with chopped parsley or basil.
Variations:
- Spicy kick? Add red pepper flakes to the chicken.
- Creamier version? Mix a bit of cream cheese into the béchamel.
- Veggie version? Add spinach, mushrooms, or zucchini between layers.
Want me to tweak it for dairy-free, low-carb, or add something like bacon or mushrooms?
