I have something extra cheesy and extra easy for you; I can’t wait to share it! I made this Skillet Lasagna for two because I was craving the flavors of lasagna, but didn’t want to heat up the house by boiling water for the noodles and then baking the dish for an hour. Enter one-skillet, one-pan-to-clean lasagna! I made this a white version of lasagne by making a white bechemel sauce. If you love lasagna but don’t want to make a whole pan of it, you’ve got to try making it like this. This skillet lasagne has ground chicken, a cheesy white sauce, pockets of fresh ricotta, curly lasagna noodles, and fresh basil on top. You’re going to love it!
How to make white chicken lasagna in a skillet
While most lasagna is made with ground beef or sausage, this is a white lasagna made with ground chicken. You can absolutely use ground turkey, if you prefer. We start by browning it in a 10" skillet, and then we’ll make our béchamel right in the same pan! After the chicken is cooked, sprinkle flour over the top, followed by the milk and water. This is the liquid for cooking the broken lasagna noodles right in the pan! Once everything simmers and the noodles are tender, it’s time to stir in our cheeses. We’re using three kinds of cheese: mozzarella, ricotta, and Parmesan. Just before serving, we’re sprinkling on fresh basil and some additional Parmesan Cheese. It’s almost unbelievable how much we can get the flavors of lasagna all in a skillet in just 30 minutes!
The Ingredients
Ground Chicken. Lean ground chicken is great here, so that the final dish doesn’t become too greasy. You can substitute ground turkey, if you prefer.White Onion. One small white onion, finely diced will melt into the final dish; about ½ cup chopped.Basil. We’re using dried basil early in the dish to flavor the chicken, and then we’ll garnish at the end with fresh basil.Garlic. You can use one-half teaspoon of garlic powder, the same amount of dried garlic granules, or 2 cloves of fresh garlic, minced.Flour. All-purpose flour is the base of the roux or béchamel we’re making in the skillet.Whole Milk. In my opinion, it’s always best to bake and cook with whole milk, but you can use 2%. I haven’t tested this recipe with any dairy substitutes.Broken Lasagna Noodles. We need about 6 broken curly lasagna noodles–perfect for using the last of the box from the last time you made freezer lasagna!Ricotta Cheese. Full-fat ricotta cheese is always the most delicious, but you may use part-skim, if you prefer.Mozzarella Cheese. Any white melting cheese is great here.Parmesan Cheese.
The Directions
If you love lasagna as much as we do in our house, you might need this Peanut Butter Lasagna recipe for dessert, too! Ground Chicken: You can use lean ground chicken or lean ground turkey.White Onion: One small onion is about ½ cup chopped.Basil: Dried basil for cooking, and fresh basil for garnishing and serving.Garlic: Use ½ teaspoon of garlic powder OR 2 cloves of fresh garlic, minced.Flour: All-purpose flour, please.Whole Milk: Whole milk is best, but you can use 2%. Do not use dairy subsitutes for this recipe, as they do not do well when boiled.Broken Lasagna Noodles; We need about 6 broken lasagna noodles.Ricotta Cheese: Full-fat ricotta cheese is my preference, but you may use part-skim.Mozzarella Cheese: Any white melting cheese is great here, and smoked mozzarella would be delicious, too!Parmesan Cheese: Grated, for serving.
10" Staub Skillet
