This is the ultimate in comfort food. Creamy, warm, gooey, rich, cheesy - what more could you want? We all love traditional lasagna, but here's a more delicate and mild variation that's sure to please everyone. It's not as involved as you might think - the steps are easy:

 

1. Cook the noodles

2. Cook the chicken & onions

3. Make the sauce & the cheese filling

4. Assemble and bake

 

9 lasagna noodles

3 tablespoons olive oil

3 boneless, skinless chicken breasts

1 large white onion

4 garlic cloves, chopped

1 teaspoon salt

dash cracked black pepper

3 cups Bechamel sauce (recipe below)

3 cups shredded Mozzarella cheese

1 cup ricotta cheese

1 cup shredded Parmesan cheese

1 egg

 

Cook the noodles:

Bring a large pot of salted water to the boil, add the lasagna noodles and cook according to package directions. While the noodles are cooking, prepare the chicken layer:

 

Cook the chicken & onions:

Chop the chicken breasts into small pieces, approx. the size of a garbanzo bean. Peel and slice the onion, separating the slices. Heat olive oil in a large saute pan on medium heat and add the chicken, onion, garlic, salt, and pepper. Stir to coat in oil. Saute until the onions are tender and translucent and the chicken is just cooked through, stirring occasionally. Remove from heat. 

 

Prepare the Bechamel:

4 tablespoons (1/2 stick) butter

3 tablespoons all purpose flour

dash salt & pepper

3 cups whole milk

 

In a medium saucepan, heat the butter over medium heat until melted. Add the flour, salt, and pepper. Using a wire whisk, stir the flour into the butter until blended. Cook uncovered, whisking frequently, until the mixture bubbles and turns golden in color (approx 3 - 4 minutes). Carefully and slowly, add in the milk - whisking during the entire addition. Continue to cook on medium heat, whisking constantly, until sauce comes to a boil. Be certain to scrape the bottom and sides of the pan occasionally, to incorporate all the flour into the milk. Boil 1 minute. Remove from heat.

 

Make cheese filling:

In a medium bowl mix together 2.5 cups of the Mozzarella cheese, all of the ricotta cheese, 3/4 cups of the Parmesan cheese and the egg. Reserve the remaining cheeses for the topping.

 

Assemble and bake:

Preheat oven to 350 degrees. In a 13 X 9" pan (metal or glass), ladle about 3/4 cup (approx.) of the Bechamel sauce, spreading to coat the bottom. Arrange 3 of the lasagna noodles on the sauce. Arrange half of the chicken/onion mixture on the noodles. Spread 1/2 of the cheese filling on the chicken mixture. Ladle on another 3/4 cup sauce. Make 1 more layer just like this one with the noodles, chicken, cheese, and sauce. Place the remaining 3 lasagna noodles on top and add the last of the sauce. Sprinkle the reserved Mozzarella and Parmesan cheese on top. Place in the center of the oven and bake for 40 - 45 minutes, or until deep golden brown and bubbly. Serves 6 - 8.