Introduction
Lasagna is a beloved classic, but this Potato Lasagna with Chicken puts a delicious twist on the traditional recipe by replacing pasta with thinly sliced potatoes. This gluten-free alternative offers a rich, creamy, and cheesy experience, perfect for family dinners, meal prep, or even a holiday feast.
Whether you’re looking for a low-carb lasagna or simply a new way to enjoy potatoes and chicken, this recipe is easy, flavorful, and absolutely satisfying.
Ingredients
For the Chicken Filling:
- 2 chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- ½ cup tomato sauce
- ½ cup chicken broth
For the Creamy White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup Parmesan cheese, grated
For the Potato Layers:
- 3 large russet potatoes, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Cheese Layers:
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- ½ cup Parmesan cheese (for topping)
Equipment Needed
- Large skillet
- Baking dish (9×13 inches)
- Sharp knife or mandoline slicer
- Whisk
- Mixing bowls
- Aluminum foil
Step-by-Step Instructions
Step 1: Prepare the Chicken Filling
- Cook the Chicken: If you haven’t cooked the chicken yet, boil or pan-sear the chicken breasts with salt and pepper until fully cooked. Shred them with a fork and set aside.
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add chopped onions and cook for 2-3 minutes until softened.
- Add Garlic and Seasonings: Stir in minced garlic, paprika, Italian seasoning, salt, and black pepper. Sauté for 30 seconds.
- Add Tomato Sauce and Broth: Pour in the tomato sauce and chicken broth, then add the shredded chicken. Simmer for 5 minutes until the mixture thickens. Remove from heat and set aside.
Step 2: Prepare the White Sauce
- Melt Butter: In a saucepan over medium heat, melt 2 tablespoons of butter.
- Add Flour: Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw taste.
- Gradually Add Milk & Cream: Slowly pour in the milk and heavy cream, whisking continuously until smooth.
- Season and Thicken: Add salt, nutmeg, and Parmesan cheese. Cook for 3-4 minutes until the sauce thickens. Remove from heat.
Step 3: Slice the Potatoes
- Peel the Potatoes (Optional): If you prefer a smoother texture, peel the potatoes.
- Thinly Slice the Potatoes: Use a sharp knife or mandoline slicer to cut the potatoes into ⅛-inch thick slices.
- Season: Sprinkle salt, black pepper, and Italian seasoning over the potato slices.
Step 4: Assemble the Potato Lasagna
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer 1 – Potatoes: Arrange a single layer of potato slices at the bottom of the dish.
- Layer 2 – Chicken Filling: Spread half of the chicken mixture evenly over the potatoes.
- Layer 3 – White Sauce: Pour ⅓ of the white sauce over the chicken.
- Layer 4 – Cheese: Sprinkle mozzarella and cheddar cheese on top.
- Repeat: Add another layer of potatoes, chicken filling, white sauce, and cheese.
- Final Layer: Top with the remaining potatoes, pour the last of the white sauce over them, and finish with Parmesan cheese.
Step 5: Bake the Lasagna
- Cover with Foil: Cover the dish with aluminum foil to prevent burning.
- Bake Covered: Bake at 375°F (190°C) for 40 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
- Cool Before Serving: Let the lasagna rest for 10 minutes before slicing.
Serving and Storage Tips
Serving Suggestions:
- Serve with a side of garlic bread or a fresh green salad.
- Drizzle some hot sauce for an extra kick.
- Garnish with fresh parsley or chili flakes for added flavor.
Storage:
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze individual slices in freezer-safe containers for up to 2 months.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave for 2 minutes.
Tips for the Best Potato Lasagna
✔ Use a Mandoline Slicer – Ensures even, thin slices for better texture.
✔ Season Every Layer – This prevents the dish from tasting bland.
✔ Let It Rest – Cooling for 10 minutes before slicing helps the layers set.
✔ Choose the Right Potatoes – Russet or Yukon Gold potatoes work best for structure and flavor.
✔ Try Rotisserie Chicken – A time-saving hack for a quick meal.
Variations & Substitutions
✔ Spicy Kick: Add red pepper flakes or diced jalapeños to the chicken filling.
✔ Low-Carb Option: Replace potatoes with zucchini or eggplant slices.
✔ Vegetarian Version: Swap chicken for sautéed mushrooms and spinach.
✔ Extra Crunch: Top with breadcrumbs mixed with Parmesan for a crispy crust.
Final Thoughts
This Potato Lasagna with Chicken is the perfect comfort food for a family dinner, meal prep, or holiday gathering. With layers of creamy sauce, juicy chicken, and gooey cheese, every bite is irresistibly delicious.
Try this easy and flavorful twist on classic lasagna and impress everyone at the table! Happy Cooking! 🍽️
