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Chicken lasagne
5.0 (654 reviews)
Lasagne, but not as you know it! This tasty alternative is made with succulent chicken thighs, cooked in oregano and chilli and simmered in a rich tomato sauce – layered with fresh pasta and creamy cheese sauce
Total Time50
Servings2
778
Caloriesper servingNutrition Information
778
Calories
46 grams fat
Fat
44.4 grams carbohydrate
Carbs
49.1 grams protein
Protein
5.6 grams fibre
Fiber
16 grams sugar
Sugar
Ingredients
- 1 tbsp olive oil
- 2 chicken thigh fillets, diced
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp dried oregano
- large pinch chilli flakes
- ½ tbsp tomato purée
- 400g tin chopped tomatoes
- 4 fresh lasagne sheets
For the cheese sauce
- 20g butter
- 20g plain flour
- 200ml semi-skimmed milk
- 80g Cheddar, grated
- ½ tsp English mustard
Instructions
- 1Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl.
- 2Add the onion and garlic to the pan; cook for 5 mins, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for 5 mins.
- 3For the sauce, melt the butter in a pan, then stir in the flour; cook for 1 min. Gradually add the milk. Bring to the boil, then simmer, stirring, for 5 mins. Remove from the heat. Stir in 60g cheese and the mustard; season.
- 4Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the sauce and scatter over the remaining cheese. Bake for 20 mins, or until golden.