Chicken and goats' cheese lasagne

    1 hour 5 min

    A delicious take on the comforting classic Italian dish using St Helen's Farm® goats' dairy products.


    Yorkshire, England, UK
    2 people made this

    Serves: 4 

    • 50g St Helen’s Farm goats’ butter
    • 1 red onion, chopped
    • 2 rashers bacon, chopped
    • 2 garlic cloves, crushed
    • 4 chicken breasts, diced
    • 1 tablespoon plain flour
    • 1 chicken stock cube
    • 1 (400g) tin chopped tomatoes
    • 1 handful roughly chopped basil
    • For the sauce
    • 25g St Helen’s Farm goats’ butter
    • 25g plain flour
    • 300ml St Helen’s Farm goats’ milk
    • 50g St Helen’s Farm goats’ cheese
    • To assemble
    • 8 lasagne sheets

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat the oven to 190 C / Gas 5.
    2. On the hob melt the 50g butter, fry onions, bacon and garlic until soft. Add chicken and cook gently until just turning brown. Stir in 1 tablespoon flour and cook for one minute. Add stock cube, tinned tomatoes and basil. Cover with a lid and simmer for 10 to 15 minutes.
    3. To make sauce: Melt the 25g butter, add the 25g flour and cook over low heat for one minute. Add milk a little at a time, stirring continuously beat until smooth. Add cheese and stir in.
    4. To make lasagne: Use a large ovenproof dish. Pour in half of the chicken mixture then layer with four lasagne sheets and then layer again with remaining chicken and lasagne on top. Pour the cheese sauce on top.
    5. Bake until golden, 30 to 40 minutes.

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    Reviews in English (1)


    I liked this but family didn't. I did find it a bit bland and added seasoning.  -  04 Sep 2015