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Chicken and Sweet Pea Lasagna

Main Courses

Serves 4

With chicken and sweet peas layered between lasagne noodles in a béchamel sauce, this version of the classic favorite has a lighter fresh taste. Pair with Ferrari-Carano Chardonnay for a delicious meal.



  • 3 oz lasagne noodles


  • 3 Tbsp butter
  • 6 Tbsp flour
  • 1-1/4 cup chicken broth
  • 2/3 cup whole milk
  • Salt and pepper
  • Pinch of nutmeg
  • Squeeze of lemon juice


  • 1 cup chopped cooked chicken
  • 1/2 cup fresh sweet peas
  • Parmesan cheese
  • Toasted bread crumbs
  • Melted butter
  • Lemon zest
  • Paprika


Prepare lasagna noodles according to package instructions. Drain, rinse in cold water, and drain well again.


Make béchamel sauce with the butter, flour, broth and milk. Season to taste with salt, pepper, nutmeg and lemon juice.


With butter, coat a 6-inch square baking dish and line bottom with lasagna sheets. Put a layer of chicken and peas on top. Cover with a 1/3 of the sauce and top with Parmesan cheese. Follow with another layer of lasagna, and repeat chicken, peas, sauce and cheese.

Top with a final layer of lasagna and pour the rest of the sauce on top. Sprinkle top with breadcrumbs, Parmesan cheese and melted butter.

Bake at 350 degrees for approximately 40 minutes. Garnish with lemon zest and paprika.