Sunrise Chicken Lasagna
This Sunrise Chicken Lasagna is very flavorful!! The filling in between layers of noodles is ricotta cheese sauce + green pepper and mushroom bechamel. This white lasagna pairs well for any meeting for lunch or dinner.
The chicken is marinated in fresh herbs brings this plate a different flavor that will become one of your favorite foods. The filling in this lasagna is washed with some dried tomatoes, mushrooms and plenty of mozarella cheese.
It is very easy to put this lasagna together. It’s going to look so good and taste so delicious that you will feel like a top chef!
Ingredient Notes to make the Sunrise Chicken Lasagna
To make a very delicious lasagna you will need to cook the noodles according the instructions on the package, prepare a tasty bechamel sauce… And we can’t leave out our creamy ricotta sauce.
In addition, I marinated two chicken breasts with garlic, fresh thyme, oregano and rosemary, black pepper and salt for 25 minutes. Then, sauté your chicken in olive oil. It gives our lasagna a very flavorful touch!
Green Pepper and Mushrooms Bechamel Sauce
Trying new ingredients and experimenting with other flavors is my flow! 😜 And for this recipe, it wouldn’t be the exception. Guys, i’ll tell you… It was REALLY, REALLY good!! Some of my friends and my husband tried this lasagna and they loved it!! (You can check the ingredients and preparation steps on my recipe card, down below this page).
Substitutions Ingredients to Make the Sunrise Chicken Lasagna
For my little portion of lasagna, I decided to experiment using goat cheese instead of ricotta and vegan mozzarella cheese. It was so good!! You can try this, if you have any digestive problems from products derived from cows.
Alternative Ingredients for the Green Pepper and Mushrooms Bechamel Sauce:
To make my vegan bechamel, I used an all purpose gluten-free flour and mixed it in a pan with vegan butter, salt and black pepper.
After that, I mixed unsweetened coconut milk. The flavors were as good as having used the traditional ingredients for the lasagna.
Assemble the Sunrise Chicken Lasagna
- Spoon just enough of the green pepper and mushroom bechamel sauce into your baking dish the whole bottom.
- Lay three cooked lasagna noodles over the sauce, spread the ricotta cheese sauce, add the cooked chicken, spoon the bechamel sauce over the chicken, and add some dried tomatoes (optional).
- For the second layer, repeat the same process: Lay three cooked lasagna noodles over the sauce, spread the ricotta sauce, add the cooked chicken, spoon the bechamel sauce over the chicken, and add some dried tomatoes (optional).
- Add three noodles, chicken, bechamel, dried tomatoes and a cup of mozarella cheese.
How to Store the Leftovers?
You can wrap the baking pan in several layers of plastic wrap and leave it in the fridge for 4 days.
For longer storage, place the wrapped pan in the freezer. It will freeze up to 3 months.
Reheating the frozen lasagna
Before reheating the frozen lasagna, leave it on you counter for about 1 hour. Then, turn the oven to 350F. While the oven is getting warm remove the plastic wrap and cover your dish with foil paper. Once your oven has reached the 350F temperature, you can place your baking dish in the oven and leave it for about 25 minutes. Finally remove the foil from the dish and leave your lasagna for 5 more minutes. That way we will ensure it will be heated all the way through.
Sunrise Chicken Lasagna
Ingredients
Ingredients to marinate the chicken
- 2 tbsp olive oil
- 1 lb breast chicken
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- 1 sprig of fresh rosemary
- 2 cloves of garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Ingredients for the green pepper and mushrooms bechamel sauce
- ⅓ cup butter
- 1 green pepper
- 1 white onion
- 2 cloves of garlic
- ⅓ cup all purpose flour
- 1½ cup milk
- 2½ chicken broth
- 227 gr mushrooms
Ingredients for the Ricotta Cheese Sauce
- 425 gr ricotta cheese
- 1 cup parsley fresh and chopped
- 2 cup mozarella cheese
- 1 egg
- 1 pinch salt
Instructions
Marinate the chicken
- Cut the chicken in pieces and add the fresh herbs, minced garlic, black pepper and salt. Mix all the ingredients throughout all of the chicken and leave it to soak for about 25 minutes or so.
Green pepper and mushrooms bechamel sauce
- Cut the white onion, green pepper and garlic in small pieces. You can cut the veggies using the food processor or simply with you knife.
- In pan, put 2 tbsp of olive oil and sauté the veggies for about 5 minutes. Then, add the butter, flour, salt and pepper and whisk until the flour mixture is golden. smooth and simmer for 5 more minutes.
- Add 2½ cups of chicken broth and 1½ cup of milk. Mix until you get a smooth consistency. Then, simmer for 5 more minutes until you see the mixture has thickened.
Ricotta cheese sauce
- In bowl, whisk together: ricotta, 2 cups of mozzarella cheese, 1 egg, 1 cup of parsley and salt.
Assemble the lasagna
- Preheat the oven to 350°F
- Spoon into the baking pan some of your bechamel sauce, add 3 noodles, spread the ricotta sauce over your noodles followed by the cooked chicken. Then, add the bechamel sauce and put some dried tomatoes. (optional)
- Repeat the process, adding 3 noodles, spreading the ricotta cheese sauce over the noodles, put in the chicken, bechamel sauce and dried tomatoes.
- Add 3 noodles, the remaining ingredients you have left and mozarella cheese on the top.
- Spread some oil on the underside of a large sheet of foil. This will avoid the foil from touching the cheese while it's covering it. Bake for 45 minutes. Then, uncover and broil for 2 more minutes.
- Let lasagna rest for about 10 minutes before slicing it and serving. You can garnish with parmessian cheese and torn fresh basil, if you want.