My family is the biggest fan of lasagna. So, I make it once a week. Normally I make enough so everyone can have seconds (if they want.) My dilemma is that they love it so much that they usually eat it all! Ergo, no leftovers! 😦 Last night, as we were cleaning up after our delicious lasagna dinner, I saw two pieces of chicken breast and some bechamel sauce left on some of my pots and pans. I immediately knew I had to make a small white lasagna (using this extremely easy recipe of my own.)

Recipe

Ingredients

2 pieces of oven ready lasagna; 9 thin slices of mozzarella cheese (optional), bechamel sauce (see first two steps in my skillet lasagna recipe ); 1 cooked chicken breast, 1 TBSP salt, pepper to taste, 1 tsp oregano

Preparation

1. Place some bechamel sauce to the bottom of the pan

2. Add (in the following order) bechamel sauce, cooked chicken (in pieces). cheese and some more bechamel sauce

 3. Add the second layer of oven-ready lasagna

3. Repeat step 2.

4. Add some pieces of butter to the top. Cover with foil paper and bake on an 375-F oven for 25 minutes

This delicious dish proudly became next day’s lunch.. I was extremely thankful that I could think of something simple and delicious for that extra chicken! 🙂

Tips: 1) Let lasagna sit with foil paper on, for at least 5 minutes before serving or cutting. 2) Boil chicken breast in enough water with salt, pepper and oregano.