Chicken Lasagna with Celeriac Béchamel
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!
Ingredients
- 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
- 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)
Instructions
- In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
- In a pot over medium heat, soften the onion and garlic in the remaining butter. Add the celeriac, milk and broth. Bring to a boil. Cover and simmer for 20 minutes or until the celeriac is tender. Add the butter-flour mixture and whisk to combine. Cook for 2 minutes.
- In a blender, purée the béchamel until smooth. Keep warm.
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!