Creamy Chicken Lasagna with White Sauce and Tomatoes: A Comfort Food Delight

Cook the lasagna noodles according to package instructions, drain, and set aside. For easier handling, drizzle a bit of olive oil on them to prevent sticking.
2. Make the White Sauce:
In a large saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute.
Pour in the heavy cream and chicken broth, stirring to combine.
Stir in the Italian seasoning, nutmeg, salt, and pepper.
Bring the mixture to a simmer, allowing it to thicken for about 5-7 minutes. Once thickened, remove from heat and set aside.
3. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a greased 9×13-inch baking dish, spread a thin layer of the white sauce at the bottom.
Place a layer of cooked lasagna noodles over the sauce.
Add half of the shredded chicken and chopped tomatoes, followed by a generous layer of white sauce.
Sprinkle 1/3 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the sauce.
Repeat the process to form another layer of noodles, chicken, tomatoes, and sauce.
Finish with a final layer of noodles, the remaining sauce, and the remaining cheeses.
4. Bake the Lasagna:
Cover the lasagna with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Let the lasagna rest for about 10 minutes before slicing.
5. Serve:
Garnish the lasagna with fresh basil for a burst of color and freshness.
Serve hot with a side of garlic bread or a simple green salad.
Serving and Storage Tips