Creamy Chicken Lasagna with Einkorn Noodles from Savor the Best
Posted November 17, 2016 by Jennifer Schlegelmilch
Ready Time 0 min Servings: 8 servings



    Béchamel Sauce

    • 6 tablespoons Butter
    • 3 clove Garlic Grated or finely chopped
    • 5 tablespoons Einkorn Flour
    • 3/4 teaspoon Salt
    • 5 cups Milk

    Crunchy Topping

    • 4 ounce Parmesan Cheese Grated (About 1 cup)
    • 1 cup Panko Bread Crumbs


    • 12 slice Lasagna Noodles
    • 1 tablespoon Kosher Salt
    • 1 1/2 pounds Cooked Chicken Breast Chopped
    • 1 1/2 cups Oil Packes Sun Dried Tomatoes Drained
    • 8 ounce Mushrooms Sliced
    • 1 tablespoon Fresh Thyme Leaves
    • 3 tablespoons Fresh Parsley Chopped, Divided
    • 18 slice Havarti Cheese


    This recipe and photo are courtesy of Dahn and Pat from Savor the Best.

    For the lasagna:

    1. Preheat the oven to 375°F…Spray a 9x13 oven-proof casserole dish with non-stick oil and reserve.
    2. Prepare the Fresh Einkorn Pasta, and cut 12 strips of noodles 2-inches wide and 12-inches long. Cook according to the instructions and reserve.

    For the Sauce:

    1. Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Add the flour and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat, cover with a lid and set aside.

    To Make the Topping:

    1. In a medium-size bowl, combine the Parmesan cheese and the Panko bread crumbs and reserve.

    To assemble the casserole:

    1. Add 1 cup of the cream sauce to the bottom of the dish and spread evenly. Place 4 lasagna noodles on the sauce, overlapping each noodle. Add ⅓ of the chicken, ⅓ of the sun-dried tomatoes, ⅓ of the sliced mushrooms, ⅓ of the thyme leaves and ⅓ of the chopped parsley. Cover the layer with 6 slices of the Havarti cheese. Repeat, beginning with 1 cup of the sauce for the 2nd and 3rd layer and ending with one cup of the sauce over the top. Sprinkle the reserved topping evenly over casserole.
    2. Spray a sheet of foil with non-stick oil and cover the top of the casserole lightly. Transfer to the middle of the oven and bake for 30 minutes. Remove the foil and bake an additional 20-25 minutes until the cheese and sauce has begun to bubble up around the edges and the top is a golden brown.
    3. Transfer the lasagna to a wire rack and let stand for 20-30 minutes before serving. Sprinkle with additional thyme and parsley when ready to serve.


    Measure the tomatoes into a fine-mesh sieve and drain off the oil. I like to run warm tap water over the drained tomatoes to further remove excess oil. Spread the drained tomatoes onto a thick layer of paper towels and cover with additional paper towels and blot off excess moisture/oil. Dried tomatoes may be substituted by rehydrating them.
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