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White Chicken Lasagna

30 mins
30 mins
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This rich lasagna with white sauce and chicken is perfect for a dinner with the family. This sauce based on manchego cheese and walnut nut is the ideal accompaniment to chicken. Everyone at home will want to eat a little more!


10 portions
  • 3 tablespoons Maizena® Regular Cornstarch
  • 5 cups skim milk
  • 400 grams manchego cheese, grated
  • 3 tablespoons Margarine with salt I Can not Believe It's Not Butter®
  • 2 tablespoons onion, chopped
  • 1 tablespoon Knorr® Switzerland Chicken Broth
  • 1/2 teaspoons nutmeg powder
  • 1/4 teaspoons ground black pepper
  • 2 tablespoons Margarine with salt I Can not Believe It's Not Butter®, for the filling
  • 2 tablespoons onion, chopped, for the filling
  • 2 tablespoons celery, Finely chopped, for filling
  • 700 grams chicken breast, ground, for the filling
  • 1 cup carrot, grated, for filling
  • 1 tablespoon Knorr® Switzerland Chicken Broth, for the filling
  • 12 pasta for lasagna, (sheets)


Dissolve Maizena® Regular Cornstarch in 1 cup of skim milk and set aside. Blend the remaining milk with the cheese and reserve.
Melt 2 tablespoons Margarine I Can not Believe It's Not Butter® in a pot and sauté 2 tablespoons onion for 1 minute.
Pour the milk and cheese mixture. Once the boil is gone, add Knorr® Switzerland, nutmeg, black pepper and Maizena® Regular cornstarch, previously dissolved.
Cook over low heat, stirring constantly, until the sauce thickens and takes on a light consistency.
Melt the Margarine I Can not Believe It's Not Butter® and sauté the rest of the onion with the celery. Add the ground chicken and cook over medium high heat until lightly browned.
Add the carrot, and season with Knorr® Switzerland, cook for 2 more minutes.
Place a little sauce in a refractory mold and form a layer with the sheets of lasagna; bathe with the sauce and add a little of the chicken filling. Repeat the process until you finish with lasagna and white sauce.
Bake at 180 ° C for 30 minutes or until the pasta is well cooked and soft.


Sprinkle with a little grated Parmesan cheese and chopped parsley.


You can substitute half of the pasta with thin slices of eggplant.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Betzy Joan Lafuente
30/08/2018 05:12:06
Muy rico
Lupita Sanchez Balbuena
07/12/2017 11:46:51
Siencillamente deliciosa

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