Here’s a delicious and hearty recipe for Potato Lasagna with Chicken—a comfort food twist on the classic lasagna using sliced potatoes instead of pasta sheets.
🥔🍗 Potato Lasagna with Chicken
🍽️ Servings: 6
⏱️ Prep Time: 30 minutes | Cook Time: 45 minutes | Total: 1 hour 15 minutes
🧾 Ingredients
For the layers:
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4 medium potatoes, thinly sliced (use a mandoline or knife)
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2 cups cooked chicken breast, shredded or chopped
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 cups fresh spinach (optional)
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Olive oil, for greasing
For the creamy sauce:
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2 tablespoons butter
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2 tablespoons flour
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2 cups milk (warm)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt & pepper to taste
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1/4 teaspoon nutmeg (optional)
🔪 Instructions
1. Prepare the potatoes:
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Peel and slice the potatoes thinly (about 1/8 inch).
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Parboil slices in salted water for 5–7 minutes until just tender but not falling apart. Drain and set aside.
2. Make the white sauce:
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In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
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Slowly whisk in the warm milk, stirring constantly until smooth and thickened.
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Add garlic powder, onion powder, salt, pepper, and nutmeg. Remove from heat.
3. Assemble the lasagna:
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13 inch baking dish with olive oil.
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Start layering:
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A spoonful of white sauce
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A layer of potato slices
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A layer of shredded chicken
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A handful of spinach (optional)
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A sprinkle of mozzarella
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Repeat layers (2-3 times)
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Finish with remaining sauce and top with mozzarella and Parmesan.
4. Bake:
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Cover with foil and bake for 30 minutes.
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Uncover and bake an additional 15 minutes or until golden and bubbly.
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Let rest 10 minutes before slicing.
🔁 Variations
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Use ground chicken or rotisserie chicken for convenience.
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Add mushrooms, zucchini, or bell peppers for extra veggies.
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Substitute with a tomato-based sauce for a red-sauce version.