Ingredients

For the Pasta Layers

• 1.5 lbs / 680 g lasagna sheets

• 30 oz / 850 g mozzarella, freshly grated

• ½ cup / 120 g ricotta (for the first layer)

For the Chicken Filling

• 2.25 lbs / 1,020 g chicken breast, cubed

• 3 tbsp / 45 ml olive oil

• 1½ shallots, finely minced

• 1½ chicken bouillon cubes

• 1½ tbsp / 24 g tomato paste

• 1 cup / 240 ml water mixed with 1½ tbsp / 12 g cornstarch

• 1 tsp / 6 g fine sea salt

• ¼ tsp nutmeg

• 1½ tsp / 3 g black pepper

• 1 tsp / 3 g onion powder

• 1½ tsp / 2 g dried oregano

For the Béchamel Sauce

• 7½ tbsp / 105 g unsalted butter

• 7½ tbsp / 60 g all-purpose flour

• 6 cups / 1.4 L whole milk, warmed

• ⅓ tsp nutmeg

• 1½ chicken bouillon cubes

• 1½ tsp / 9 g fine sea salt

• 1½ tsp / 3 g white pepper

For Garnish

• 2 tsp fresh parsley, chopped

Additional Notes

• Cheese Selection: In my opinion, throwing in a mix of Gruyère, cheddar, and Parmesan makes it way better because that's just the combination of cheeses I personally prefer.

• Pasta Choice: You could use ready-to-bake lasagna sheets, but I just like working with the traditional sheets you have to boil better.

• Ricotta Layer: I whisk an egg into the ricotta layer because someone told me that's how they do it, so I’ve just been following that blindly ever since. I'm honestly not the biggest fan of ricotta in lasagna, but I just be adding stuff sometimes just because.

• Slicing & Resting: I immediately cut into this one for the video so it didn't hold that cute little square shape, but if you want cleaner cuts, letting it rest for a bit helps—though I simply prefer my lasagna made with red sauce and beef anyway.

Method

1. Cook the Pasta: Cook the lasagna sheets until al dente, about 7 minutes. Drain, rinse with cold water, and lay flat to prevent sticking.

2. Make the Chicken Filling: Heat the olive oil in a pan over medium heat. Add the shallots and sauté for about 4 minutes on low heat until softened. Increase to low-medium heat, add the tomato paste, and stir for about 2 minutes to reduce acidity. Add the cubed chicken and bouillon cube, cooking until the chicken is halfway done. Pour in the water and cornstarch slurry, then add the salt, nutmeg, black pepper, onion powder, and oregano. Stir well, cover, and cook until the chicken is fully cooked and the sauce has thickened, about 5 minutes, stirring every minute. Set aside.

3. Make the Béchamel: Melt the butter in a separate pot over medium heat—do not let it browning occur. Add the flour and whisk constantly for 2–3 minutes until light golden. Gradually pour in the warmed milk, whisking continuously to avoid lumps. Add the nutmeg, bouillon, salt, and white pepper. Stir until the sauce thickens to a nice, creamy, spreadable consistency, about 5–8 minutes, finishing with parmesan cheese to bring it all together.

4. Assemble: Spread a layer of ricotta (whisked with an egg if using) across the bottom of the 9x13-inch (23x33 cm) baking dish. Layer with 3–4 lasagna sheets, followed by a layer of béchamel, a portion of the chicken filling, and a sprinkle of cheese. Repeat the layers, finishing with lasagna sheets topped with the remaining béchamel and a generous final layer of cheese.

5. Bake: Cover with foil or a lid and bake at 400°F / 204°C for 20 minutes. Remove the cover and broil for a few minutes until the cheese is melted and golden brown. Keep in mind higher-moisture cheeses won't crisp fully—you're looking for color and melt.

6. Rest & Serve: Let the lasagna rest before slicing so it holds its shape cleanly. Garnish with fresh parsley and serve.