Hunter’s Chicken Lasagna
Servings
2
Servings
2
Ingredients
Chicken Filling
Béchamel Sauce
Pasta
Instructions
Chicken
  1. Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
  2. Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
Pasta & Sauce
  1. Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
  2. In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
Assembly & Baking
  1. Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
  2. Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
  3. Fold the ends of the two noodles over the filling to create a lasagna ‘pocket’. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
  4. Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
  5. Bake for about 15 minutes or until cheese is bubbly.