Chicken and ricotta lasagne

    Chicken and ricotta lasagne


    50 people made this

    About this recipe: A great chicken take on the classic Italian dish. Lasagne sheets are layered with chicken, ricotta, Cheddar, Parmesan and a creamy mushroom sauce.

    Makes: 4 - 6 servings

    • 6 lasagne sheets
    • 4 tablespoons chopped onion
    • 1/2 (300g) tin chopped mushrooms, drained
    • 3 tablespoons chicken stock
    • 1 (295g) tin condensed cream of chicken soup
    • 75ml milk
    • 1/2 teaspoon dried basil
    • 450g diced chicken breast meat
    • 450g ricotta cheese
    • 175g grated Cheddar cheese
    • 2 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, in a small saucepan, saute onion and mushrooms in chicken stock. Remove from heat. Stir in soup, milk and basil. Mix well. Set aside.
    3. In a lightly greased 20x30cm baking dish, arrange 3 lasagne sheets. Layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the Cheddar, 1/2 the Parmesan cheese and 1/2 the mushroom/soup mixture. Add another 3 sheets of lasagne and repeat layers. Bake uncovered in the preheated oven for approximately 50 minutes.

    Pre-boiling lasagne sheets

    Can be omitted if you are using ready-to-bake lasagne sheets.

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