Chicken Saltimbocca Lasagna

Chicken Saltimbocca Lasagna incorporates all of the flavors you love in the traditional dish like chicken, Italian prosciutto, fresh sage, and a delicious white wine lemon sauce layered in one pan.

I made this recipe for Chicken Saltimbocca Lasagna a few months ago and completely forgot to share it with all of you so first, I want to apologize.

Secondly, though the pictures didn't turn out as well as I'd hoped, the recipe was delicious and perfect to serve this time of year with all of those holiday gatherings.

This recipe has quite a few steps and takes about 30 minutes to make so it's not like the typical quick recipes I tend to share; however, it's definitely worth the time and effort.

It is enough to serve 12 people if this is your only food option or you can cut it into smaller portions if you're serving it as part of a buffet and get 16-20 pieces. I'll break it down for you in steps to make it even easier!

How do I make Chicken Saltimbocca Lasagna?

Step 1.

First you want to get your sauce going. For this recipe I used a light white wine lemon bechamel sauce. It adds a lovely, light flavor to the dish and helps to keep the lasagna noodles moist. Start by melting some butter in a saucepan over medium heat; then add all purpose flour and whisk to form a roux.

Next, add white wine, chicken broth, lemon zest and juice, ground thyme, salt and pepper and whisk until the sauce thickens. Set aside until you're ready to assemble the lasagna. 

For the wine, I used Chardonnay, but you can use what ever you have on hand or substitute all chicken broth if you don't want to use alcohol in this recipe; however, the flavor may change slightly.

You may be wondering why I didn't tell you to start the water for the lasagna noodles yet. Well if you're using the dry pasta sheets, you will have to get your water boiling at this point to cook your noodles.

However, I used twelve, par-cooked oven ready lasagna sheets to save me some time. You can also use the cooked, refrigerated sheets as well. We'll assemble the lasagna in Step 5.

Step 2.

Next, heat some olive oil in a large nonstick saute pan and brown your ground chicken. I opted to use ground chicken for this recipe so it could be easily layered when assembling; however, if you want to use cooked and sliced chicken breasts you can as well.

Step 3.

Now it's time to make the filling by combining Ricotta cheese, eggs, fresh chopped sage, garlic powder and shredded cheese. Mix in a bowl until smooth.

I opted to use the Italian 6 Cheese Blend; which contains Part Skim Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago cheeses instead of plain Mozzarella to give it a little more flavor.

Step 4.

Chop your Prosciutto and put in a small bowl. I decided to chop the meat up into pieces instead of leaving it in whole slices because it would be easier to cut the lasagna slices once cooked.

Step 5.

Finally, it's time to assemble your Chicken Saltimbocca Lasagna. See, even though there are five steps, they're all pretty easy! Get out a 12" x 15" lasagna pan (I love my All Clad one!) and add a little of your sauce to the bottom of the pan.

Next, add lasagna sheets on top of the sauce, top with half of your cheese mixture and some of the chicken and prosciutto; then add a bit more sauce on top.

Make another layer like this (noodles, cheese, chicken, prosciutto and sauce); then use the remaining lasagna sheets on top and pour the remaining sauce on top of the noodles.

Garnish with some more shredded cheese and chopped sage; then bake in a preheated 350 degree F oven for approximately 45 minutes. You want to make sure your noodles are cooked and the inside is hot and bubbly.

You can also prepare this entire recipe for Chicken Saltimbocca Lasagna, cover tightly and freeze for up to 3 months before thawing in the refrigerator before cooking; which works great if you're serving it for the holidays because you can prepare it ahead of time.

Meals like this are my go to on Christmas Eve where I host approximately 18-20 people after attending Christmas Eve mass so I can use all of the extra time I can get! ~Enjoy!

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Chicken Saltimbocca Lasagna

Carrie's Experimental Kitchen

Chicken Saltimbocca Lasagna incorporates all of the flavors you love like chicken, prosciutto, & sage in a white wine lemon sauce served in one pan. 

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Entree

Cuisine Italian

Servings 12

Calories 459 kcal

Ingredients

  

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For the White Wine Lemon Bechamel Sauce

• 2 tbsp. Butter
• 2 tbsp. All Purpose Flour
• 1 c. White Wine (I used Chardonnay)
• 3 c. Chicken Broth
• 1 Lemon, zest and juice
• ⅛ tsp. Ground Thyme

For the Filling

• 2 lb. Part Skim Ricotta Cheese
• 2 large Eggs
• 2 tbsp. Fresh Sage, chopped
• 8 oz. Italian 6 Cheese Blend or Mozzarella Cheese, shredded
• 1 tsp. Garlic Powder
• Salt and Pepper, to taste

For the Lasagna

• 12 Par Cooked Lasagna Sheets (I used oven ready)
• 1 lb. Ground Chicken
• 1 tsp. Extra Virgin Olive Oil
• ½ lb. Prosciutto, chopped
• 4 oz. Italian 6 Cheese Blend or Mozzarella Cheese
• 2 tbsp. Fresh Sage, chopped

Instructions

 

For the White Wine Lemon Bechamel Sauce

• Melt the butter in a medium saucepan over medium-high heat; then add all purpose flour to form a roux.
• Next, add the wine, chicken broth, lemon zest and juice, ground thyme, salt and pepper and whisk until the sauce thickens. You want the sauce to come to a boil and slowly thicken; approximately 10-15 minutes. Set aside until you're ready to assemble the lasagna. 

For the Filling

• Combine the Ricotta cheese, eggs, fresh chopped sage, garlic powder and shredded cheese. Mix in a bowl until smooth and set aside until you're ready to assemble the lasagna. 

For the Lasagna

• Heat the oil in a large nonstick saute pan and brown your ground chicken until it's white and no longer pink in color. 
• Chop your Prosciutto into small pieces. 
• Using a 12" x 15" lasagna pan,  add a little of your sauce to the bottom of the pan. 
• Next, add lasagna sheets on top of the sauce, top with half of your cheese mixture and chicken and prosciutto; then add a bit more sauce on top.
• Make another layer like this (noodles, cheese, chicken, prosciutto and sauce); then use the remaining lasagna sheets on top and pour the remaining sauce on top of the noodles.
• Garnish with some more shredded cheese and chopped sage; then bake in a preheated 350 degree F oven for approximately 45 minutes. (You want to make sure your noodles are cooked and the inside is hot and bubbly.)

Notes

*For the wine, I used Chardonnay, but you can use what ever you have on hand or substitute all chicken broth if you don't want to use alcohol in this recipe; however, the flavor may change slightly. 

*If you're using the dry pasta sheets, start boiling your water and cooking the noodles before making the sauce. 

*I opted to use ground chicken for this recipe so it could be easily layered when assembling; however, if you want to use cooked and sliced chicken breasts you can as well. 

*You can also prepare this entire recipe, cover tightly and freeze for up to 3 months before thawing in the refrigerator before cooking. 

Nutrition

Calories: 459kcalCarbohydrates: 22gProtein: 29gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 135mgSodium: 467mgPotassium: 488mgFiber: 1gSugar: 1gVitamin A: 597IUVitamin C: 0.1mgCalcium: 376mgIron: 2mg

Keyword chicken, pasta

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