This Creamy Tuscan Keto Chicken Lasagne is simply divine! Sauteed mushrooms, shredded chicken breast, a hint of sun dried tomatoes and fresh herbs…. what is not to love?
It is starting to get a little colder here in Thornton, so some comfort meals are in order for sure. It feels like it has been so long since its been cold. The weather has been so crazy here for so long. So hot! So it was a nice change to whip up this recipe and enjoy something a little more hearty.
My influence for this came from one of those delicious creamy chicken skillet dinners, and I just thought I would go with it, and layer its between some “very easy to make” Keto Lasagne Pasta.
Some Fabulous Variations
Just like all lasagnes this one you can easily change up to suit your tastes. Even if you want this to be a mince lasagne that would still tie in nicely with the same sauce. You could even take the meat out double mushrooms, and even add some cauliflower and broccoli to make an amazing vegetarian version. I think a rich tomato sauce would be fabulous in this. Maybe a batch of the Sugo di Pomodoro sauce would be fantastic in another layer through this lasagne as well.
Serving Suggestions
This lasagne is very filling so it best teamed with a very light green salad with a light apple cider vinegar dressing.
CONNECT WITH MAD CREATIONS
Don’t forget to link up with Mad Creations on social media so you never miss a recipe.
Instagram | Pinterest | Facebook | 365 |
Easy Keto Chicken Lasagne
Ingredients
- 1 tablespoon olive oil
- 700 g chicken thigh fillets , see notes
- 2 tablespoons butter
- 3 garlic cloves finely minced
- 2 teaspoons smoked paprika
- 1 teaspoon Italian Seasoning
- 150 g mushrooms, sliced thinly
- ½ cup chicken stock
- 1 cup thickened or heavy cream
- 1 cup grated parmesan
- 1/3 cup sun-dried tomatoes
- 2 teaspoons Dijon mustard
- 1 cup spinach chopped
- ½ cup Ricotta
- 1 cup shredded mozzarella
- 1 batch Keto Pasta cut into pasta sheets 26cm x 19cm (10×7 “)
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 170℃/340°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and pan fry until lightly golden and cooked through. Transfer to a plate and cover.
- Add the butter, garlic, paprika, Italian seasoning, and mushrooms to the pan. Sauté until the mushrooms are lightly golden. Add the chicken stock and bring to a boil, then reduce to a simmer for 5 minutes.
- Shred the chicken with two forks and reserve.
- Add the cream, shredded chicken, half the parmesan, sundried tomatoes, mustard, and spinach. Stir to combine. Remove from the heat.
- Mix the ricotta and mozzarella in a small bowl and season to taste.
- Spoon a layer of chicken into the bottom of a 26 x 19cm baking dish. Top with a layer of the pasta then a layer of the cheese mixture. Repeat two more times finishing with a layer of the cheese mixture. Sprinkle with remaining parmesan.
- Bake for 15-20 minutes or until the top is golden and bubbling. Cover the lasagna and leave to rest for 20 minutes before serving (this helps the pasta mop up the sauce).
THERMOMIX METHOD
- Preheat the oven to 170℃/340°F.
- Add the olive oil, butter, garlic, paprika, Italian seasoning and mushrooms; cook 4 min/100°C/MC off/reverse/stir.
- Add the chicken stock and sun-dried tomatoes; cook 7 min/100℃/MC off/speed 1.
- Add the chicken, cream, and mustard; cook 10 min/100°C/reverse/speed 1/or until reduced to a thick creamy sauce.
- Add half the parmesan and the spinach; mix 4 sec/reverse/speed 5. Follow from step 6 above.
Notes
Your Own Notes
Nutrition
[grwebform url=”https://app.getresponse.com/view_webform_v2.js?u=hi0DU&webforms_id=22496104″ css=”on” center=”off” center_margin=”200″/]
13 responses to “Creamy Tuscan Keto Chicken Lasagne”
-
This is fabulous. So tasty. Many thanks for the fantastic recipe Megan.-
So happy you enjoyed it Katie. x
-
-
Tried this today – the sauce was sooooo good. seriously thinking of just making a pot of Tuscan chicken for Fathers Day!-
It is so sooo good!
-
-
Hi Megan…..for the lasagne “pasta”, I’m just wondering if you used half sheet baking trays or full sheet?
-
Half sheet Suzette.
-
-
Hi Megan….for the lasagne “pasta”, I’m just wondering if you used full sheet baking trays or half sheet?
-
If you haven’t tried this you MUST.
OMG just made this tonight… it is sensational. I could drink the sauce. Going to try the pasta sheets again but chop up as fettucine… gets me very excited about being able to have old pasta sauce favourites.-
Thanks for the rave review Nat. So happy you loved it!
-
-
Preparing for next week – how well does the lasagne freeze?
-
It is perfectly fine in an airtight container Amanda. Just cut into individual portions.
-
-
Absolutely delicious. Was worried that the “pasta” layer would be too eggy as I am not an egg person but it wasn’t eggy at all. My chicken was a bit too chunky but still tasted great. Definitely cook again in our house. Thanks Megan.-
Great to hear you enjoyed Robyn. Regards
-
Leave a Reply