Chicken, ham and Gruyere lasagne

    (14)
    1 hour 30 min

    A super-hearty take on the classic Italian beef lasagne. Here, lasagne sheets are layered with broccoli in a cheese sauce, chicken, ham and Gruyere cheese.


    14 people made this

    Ingredients
    Serves: 12 

    • 50g butter
    • 12 fresh mushrooms, sliced
    • 1 medium onion, chopped
    • 1 medium pepper, chopped
    • 60g plain flour
    • 400ml milk
    • 685g chicken stock
    • 450g frozen broccoli florets, thawed and drained
    • 50g grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/4 teaspoon ground nutmeg
    • 12 lasagne sheets, cooked and drained
    • 275g cubed, cooked ham
    • 275g cubed, cooked chicken
    • 250g grated Gruyere cheese

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Spray a 20x30cm baking dish with cooking oil spray.
    2. Heat butter in a frying pan over medium heat. Stir in mushrooms, onion and pepper. Cook until soft and tender. Sprinkle flour over vegetables and stir to coat. Stir in milk and chicken stock. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper and nutmeg. Cook until Parmesan is melted.
    3. Layer baking dish with 1/4 sauce, 1/4 lasagne sheets, 1/4 ham, 1/4 chicken and 1/4 Gruyere. Repeat layers 3 times. Cover with foil.
    4. Bake in a preheated oven 35 to 40 minutes.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (9)

    by
    21

    This is the first recipe I've tried that hadn't yet been reviewed, but I was intrigued. This is delicious! The only thing I changed was to use penne instead of lasagna noodles (personal preference). This makes a lot, so plan on feeding a crowd or having a lot of leftovers. I don't mind, though, it's even better the next day! Thanks.  -  03 Sep 2005  (Review from Allrecipes US | Canada)

    by
    16

    I love lasagna so it's no surprise that I love this recipe. the sauce is wonderful! I had to modify it for my childrens preferences (no mushrooms, mozzeralla cheese instead of swiss) but I think it would have been great as written. I used broccoli and spinach. I made one pan for dinner and one for the freezer. definately a repeater!  -  08 May 2006  (Review from Allrecipes US | Canada)

    by
    12

    Me personally, found this a bit lacking in the "saucy" department. I should've doubled the sauce. Plus, I thought it was too hammy. (Even upped the chicken to five shredded breasts) Nixed the 'shrooms. Added in White wine, Penzey's Pasta Sprinkle, gobs of garlic, oodles more Parmesan and some parsley. The crew (After a few him's and haw's about the broccoli), however, thought it was pretty darn tasty, and the entire pan was cleaned out.  -  28 Mar 2008  (Review from Allrecipes US | Canada)

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