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Creamy Chicken Lasagna with Einkorn Noodles from Savor the Best

A simple guide to a delicious, creamy version of the beloved lasagna with a link to a recipe for making your own Einkorn pasta!
Course: Main Course
Servings: 8

Ingredients

Béchamel Sauce

Crunchy Topping

  • 4 Ounces Parmesan Cheese Grated (about 1 Cup)
  • 1 Cup Panko Bread Crumbs

Lasagna

  • 12 Lasagna Noodles
  • 1 Tbsp Kosher Salt
  • 1 1/2 Lbs Cooked Chicken Breast Chopped
  • 1 1/2 Cups Oil Packed Sun Dried Tomatoes Drained
  • 8 Ounces Mushrooms Sliced
  • 1 Tbsp Fresh Thyme Leaves
  • 3 Tbsp Fresh Parsley Chopped, divided
  • 18 Slices Havarti Cheese

Instructions

For the Lasagna

  • Preheat the oven to 375°F…Spray a 9×13 oven-proof casserole dish with non-stick oil and reserve.
  • Prepare the Fresh Einkorn Pasta, and cut 12 strips of noodles 2-inches wide and 12-inches long. Cook according to the instructions and reserve.

To Make the Béchamel Sauce

  • Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning.
  • Add the flour and salt. Whisk and cook for 1-2 minutes.
  • Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat, cover with a lid and set aside.

To Make the Topping

  • In a medium-size bowl, combine the Parmesan cheese and the Panko bread crumbs and reserve.

To Assemble the Casserole

  • Add 1 cup of the cream sauce to the bottom of the dish and spread evenly.
  • Place 4 lasagna noodles on the sauce, overlapping each noodle.
  • Add ⅓ of the chicken, ⅓ of the sun-dried tomatoes, ⅓ of the sliced mushrooms, ⅓ of the thyme leaves and ⅓ of the chopped parsley.
  • Cover the layer with 6 slices of the Havarti cheese.
  • Repeat, beginning with 1 cup of the sauce for the 2nd and 3rd layer and ending with one cup of the sauce over the top.
  • Sprinkle the reserved topping evenly over casserole.
  • Spray a sheet of foil with non-stick oil and cover the top of the casserole lightly. Transfer to the middle of the oven and bake for 30 minutes.
  • Remove the foil and bake an additional 20-25 minutes until the cheese and sauce have begun to bubble up around the edges and the top is a golden brown.
  • Transfer the lasagna to a wire rack and let stand for 20-30 minutes before serving.
  • Sprinkle with additional thyme and parsley when ready to serve.

Notes

Measure the tomatoes into a fine-mesh sieve and drain off the oil. I like to run warm tap water over the drained tomatoes to further remove excess oil. Spread the drained tomatoes onto a thick layer of paper towels and cover with additional paper towels and blot off excess moisture/oil.
Dried tomatoes may be substituted by rehydrating them.