🥔🍗 Potato Lasagna with Chicken
Ingredients:
For the layers:
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3–4 medium potatoes, thinly sliced (use a mandoline for best results)
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2 cups cooked chicken, shredded or diced (grilled, rotisserie, or poached)
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1 ½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 cup ricotta or cottage cheese (optional, for creaminess)
For the sauce (choose one style):
Option 1 – Creamy White Sauce:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk
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Salt, pepper, garlic powder to taste
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½ tsp dried thyme or Italian seasoning
Option 2 – Tomato-Based Sauce:
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1 tbsp olive oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 ½ cups crushed tomatoes or tomato sauce
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Salt, pepper, basil, oregano to taste
Instructions:
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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Prepare the sauce:
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White sauce: Melt butter, whisk in flour until smooth, then slowly add milk, whisking until thick. Season.
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Tomato sauce: Sauté onion and garlic in oil, add crushed tomatoes, season, and simmer 10–15 minutes.
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Assemble the lasagna:
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Spread a small amount of sauce on the bottom of the dish.
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Layer sliced potatoes (slightly overlapping).
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Add a layer of chicken, a few spoonfuls of ricotta (if using), mozzarella, and sauce.
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Repeat layers until ingredients are used up, finishing with sauce and mozzarella + Parmesan on top.
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Cover and bake for 40 minutes.
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Uncover and bake an additional 15–20 minutes, or until potatoes are tender and the top is golden and bubbly.
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Rest 10 minutes before slicing. Garnish with fresh herbs if desired.
Tips:
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You can parboil the potato slices for 3–4 minutes before layering to ensure they cook through.
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Add sautéed spinach, mushrooms, or bell peppers for more veggies.
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For extra crispiness, broil the top for 2–3 minutes at the end.
Would you like a dairy-free or low-carb version of this?