Chicken Lasagna with Celeriac Béchamel

Chicken Lasagna with Celeriac Béchamel

  • Preparation 45 min
  • Cooking 1 h 45 min
  • Servings 1
  • Makes 10 to 12 servings
  • Freezes Yes

This cozy chicken lasagna recipe is the perfect fish for fall. Layered with tender noodles, a creamy béchamel sauce, ground chicken and gooey cheese, it's comfort food at its best!

Categories

Ingredients

  • Celeriac Béchamel

    • 6 tbsp (85 g) butter, softened
    • 1/4 cup (40 g) unbleached all-purpose flour
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 4 cups (660 g) celeriac, peeled and diced
    • 3 cups (750 ml) milk
    • 3 cups (750 ml) chicken broth
  • Lasagna

    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 leek, chopped
    • 2.2 lb (1 kg) ground chicken
    • 1/4 cup (55 g) butter
    • 3/4 cup (180 ml) white wine
    • 1/2 tsp red pepper flakes
    • 1 pinch ground nutmeg
    • 1 cup (70 g) Parmesan cheese, freshly grated
    • 2 cups (200 g) mozzarella cheese, grated
    • 12 to 15 lasagna noodles (see note)

Preparation

  • Celeriac Béchamel

  • Lasagna

Note from Ricardo

In order to get 4 layers of noodles, you will need between 12 and 15 lasagna noodles, depending on the brand you use and the size of your baking dish.

Personal Note