Chicken Lasagne

    Chicken Lasagne

    170saves
    1hr55min


    47 people made this

    About this recipe: This makes a nice change from ordinary lasagne, it can be very fiddly to make, but it's worth it!

    Keri Stirlingshire, Scotland, UK

    Ingredients
    Serves: 4 

    • 3 tablespoons oil (for the chicken sauce)
    • 1 large onion, sliced
    • 100g (4 oz) bacon, rinds removed and chopped
    • 25g (1 oz) plain flour
    • 300ml (10 fl oz) chicken stock
    • 225g (8 oz) tinned chopped tomatoes
    • 4 cooked chicken breasts, chopped
    • 1 tablespoon tomato puree
    • 6 lasagne sheets (or more if needed)
    • 1 teaspoon oil (to add to water)
    • 25g (1 oz) butter
    • 25g (1 oz) plain flour (for white sauce)
    • 300ml (10 fl oz) milk
    • salt and pepper to season
    • 100g (4 oz) cheese, grated

    Method
    Prep:20min  ›  Cook:1hr20min  ›  Extra time:15min resting  ›  Ready in:1hr55min 

    1. Heat the oven to 180 C / Gas 4 and grease a shallow ovenproof dish.
    2. Make the chicken sauce: Heat the 3 tablespoons of oil in a frying pan, add the onion and fry gently until soft and lightly coloured. Add the bacon and cook for 1 minute.
    3. Sprinkle in the flour and cook for 1 minute, stirring. Remove from the heat and gradually stir in the stock, tomatoes, chicken and tomato puree.
    4. Return to the heat and bring to the boil, stirring constantly, then lower the heat and simmer for 3 minutes. Remove from heat and set aside.
    5. Bring a large pan of salted water to the boil and cook the lasagne sheets with the 1 teaspoon oil for 10 minutes.
    6. Meanwhile, make the white sauce: melt the butter in a saucepan, sprinkle the flour in and stir over a low heat for 2 minutes. Remove from the heat and gradually stir in the milk, return to the heat again and simmer, stirring until thick and smooth. Set aside.
    7. Drain the lasagne and pat dry with kitchen towel.
    8. Spread half the chicken sauce in the bottom of the greased ovenproof dish and sprinkle with salt and pepper. Place 3 sheets of lasagne on top.
    9. Spread the remaining chicken sauce over the lasagne, sprinkle with more salt and pepper and cover with a second layer of lasagne. Pour the white sauce over the lasagne and sprinkle with salt and pepper.
    10. Sprinkle the grated cheese over the top, then bake in the oven for 1 hour until bubbling and golden.
    11. Leave to rest for 15 minutes, then put back into oven for 5 to reheat (this helps to hold the lasagne together).

    Serving suggestion

    Serve with garlic bread and salad.

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    Reviews (6)

    by
    4

    Tried it last night not bad at all and hubby loved it ! Added different veggies in like courgette but works just the same. - 25 Mar 2014

    by
    4

    Loved this recipe and have made it several times - 16 Mar 2014

    SarahJadeyRecipes
    4

    Absolutely delicious - we loved it! Making again today! - 17 May 2013

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