Chicken Lasagne
Chicken lasagne swaps the usual beef mince for diced chicken breast in a tomato sauce, which makes a lighter lasagne with a good, mild flavour. The chicken is browned first, then simmered with onion, garlic and tomatoes, layered with a homemade white sauce and baked under Cheddar. Dried no-pre-cook sheets keep it simple, and the whole dish can be assembled a day ahead for four people.
- Total
- 1 h 40 min
- Prep
- 20 min
- Cook
- 1 h 10 min
- Serves
- 4
- Per serving
- 700kcal
Choosing the right cut for chicken lasagne
Chicken breast is lean and cooks fast, so small pieces and a short fry give the best results. Boneless chicken thighs are more forgiving if you prefer richer, juicier meat. Either way, the chicken needs to be cooked through before it goes into the layers, then it carries on cooking gently in the sauce.
Keep the filling slightly looser than you would a beef ragù. The dry pasta takes up moisture in the oven, and a sauce that is too dry leaves hard, chewy sheets.
The method for chicken lasagne
Tap a time to start a timer.
- Brown the chicken Heat the oil in a large pan over a medium-high heat. Fry the chicken pieces for , stirring, until golden and cooked through with no pink inside. Add the onion and fry for , then add the garlic for .
- Simmer the filling Stir in the tomatoes, purée, oregano, water, salt and some pepper. Simmer uncovered for , until the sauce is thick but still saucy, as the dry pasta sheets need moisture to cook.
- Make the white sauce Melt the butter in a saucepan over a low-medium heat, stir in the flour and cook for . Add the milk a splash at a time, whisking after each addition, then simmer for , stirring, until it coats the back of a spoon. Season with the salt. Heat the oven to 200°C (180°C fan), gas 6.
- Layer up Spread a quarter of the chicken sauce over the base of the dish, cover with a layer of lasagne sheets and a third of the white sauce. Repeat twice, then finish with a layer of pasta, the remaining chicken sauce and white sauce. Make sure the pasta is fully covered. Scatter over the Cheddar.
- Bake Cover with foil and bake for . Remove the foil and bake for a further , until golden and bubbling, with the pasta tender when pierced with a knife and the filling steaming hot all the way through.
- Rest Leave to stand for before cutting so that the layers set.
Serving and variations
A crisp green salad dressed with lemon cuts through the creamy sauce. Mushrooms or baby spinach can be stirred into the filling for more vegetables. For a quicker chicken and spinach dinner, try pasta with chicken and spinach, or use the same tomato mixture as in meat sauce with chicken.
Common problems and fixes for Chicken Lasagne
- The chicken is dry.
- Cut the chicken into 1.5cm pieces, cook it only until there is no pink and simmer it in the sauce. Chicken thighs stay more tender if you prefer them.
- The pasta on top is hard.
- Dry sheets soften only when covered with sauce. Cover the top layer completely with white sauce and keep the foil on for the first 25 minutes.
- The lasagne is watery.
- Simmer the tomato mixture until it is thick but still saucy, then let the finished lasagne stand for 10 minutes before cutting.
Frequently asked questions about Chicken Lasagne
Can you use leftover roast chicken?
Yes. Use about 400g of shredded cooked chicken and stir it into the tomato sauce after it has simmered, so it only warms through. Skip the browning step and fry the onion and garlic first.
How long does it keep in the fridge?
Up to 2 days in a covered container. Reheat until steaming hot all the way through, and only reheat it once.
Can you freeze it?
Yes, for up to 3 months, either baked or unbaked. Cool it completely, wrap it tightly and defrost overnight in the fridge before baking until steaming hot in the middle.
What can I use instead of Cheddar?
Use mozzarella for a stretchier topping or a mix of Cheddar and Parmesan. Grate it yourself, as packet-grated cheese melts less smoothly.
How did you like the recipe?
4.7 / 5 · 48 ratings
