Chicken Lasagna

Serves 6 to 8


  • 1 medium head cauliflower, rinsed, cored and cut into 1-inch florets
  • 2 tablespoons Filippo Berio Olive Oil for Sautéing
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 1 tablespoon rosemary, minced
  • 4 tablespoons butter
  • 1/2 cup flour
  • 5 cups milk
  • Grinding nutmeg
  • Salt and pepper to taste
  • 8 sheets dried lasagna noodles (×inches)
  • 1 1/3 cups grated Parmigiano Reggiano, Grana Padano or Montasio Cheese
  • Ingredients


  1. Directions 
  2. Preheat the oven to 350°F.
  3. Place the oil in a sauté pan and cook the onion over medium heat until soft; stir in the garlic and cook until it softens but does not brown.  Raise the heat to high, add the chicken and the rosemary.  Cook until the chicken has browned.  Season with salt and pepper.  Transfer to a large bowl.
  4. In a 2 quart saucepan, melt the butter, stir in the flour and whisk the mixture until smooth but not brown.  Over low heat, whisk in the milk and cook whisking continually until the sauce thickens.  Stir in the nutmeg and salt and pepper to taste.
  5. Combine the sauce and cauliflower until well blended.
  6. Ladle a thin layer of sauce into a 9 × 13 × 2 1/2 inch casserole dish.
  7. Place two lasagna sheets in the base, overlapping them if need be.
  8. Spread 1/3 of the chicken mixture over the lasagna and sprinkle with 1/3 cup of the cheese.  Ladle a scant cup of the sauce mixture over the chicken.  Make two more layers like the first.
  9. Place the last two sheets of lasagna noodles over the top and ladle the remaining sauce over them.  Sprinkle with the remaining cheese.
  10. Cover tightly with aluminum foil.
  11. Bake for 40 minutes.
  12. Uncover and bake 10 minutes longer.
  13. Cut into squares and serve hot.

This recipe was featured on Season 24 - Episode 2401.

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Nina Benincasa

I saw the episode “Chicken Never Tasted This Good” the food is absolutely delicious, but your Italian translation is totally off

Ricci Harrisoni

Can’t wait for first of the season cauliflower to
show up at the local farmers mkt…your lasagne
w/ chicken & cauliflower had me heading for the
kitchen to try my hand at this scrumptious recipe.
Not overly concerned w/ your translation skills…your culinary acumen makes it a non-issue!
Ciao bella


I followed the written directions only to click on the video AFTER everything was done and in the pan. I double checked and then clicked on the video. No where in the written directions does it say to stream the cauliflower. Only in the video. Hoping mine turns out ok now…


Absolutely loved it. My family and the guys at my fire station loved it! I had to make it after watching your show. Thanks!

Marcia Corbett

I roasted the cauliflower tossed with EVOO and then cut up. I also added pancetta as everything is better with bacon — very tasty and simple recipe. Delizioso!


Followed the recipe to a T. Mine came out very runny. I think reducing the milk to 4 cups might be better. This is very flavorful. I wish the Nutrition equivalents and calories were available to see what we are eating.


This is delicious! I made the sauce with a 50/50 ratio of chicken broth and milk as I was low on milk. Assembled and refrigerated overnight. Nice light lasagna served with rapini and fried peppers with fresh bread.

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