Easy chicken lasagne

    1 hour 15 min

    You make this as if you are making beef or lamb lasagne, but with chicken instead. I first made it by accident with leftovers, but it went down a treat. Add peppers or courgettes to the lasagne, or whatever veg you have in your fridge. Serve with garlic bread or salad.

    80 people made this

    Serves: 4 

    • About 1 tablespoon oil for frying
    • 1 medium onion, diced
    • 2 large tomatoes, chopped
    • Leftover roast chicken, sliced
    • Sliced vegetables, such as courgettes or peppers
    • 1 chicken stock cube
    • 300ml (½ pt) milk
    • 2 tablespoons cornflour
    • Salt and pepper, to taste
    • 1 large piece Parmesan cheese, grated
    • 1 pack lasagne pasta sheets

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Heat oil in a frying pan over medium heat; cook chopped onion until softened. Add chopped tomatoes, cooked chicken pieces and any chopped vegetables you'd like to use. Stir well; add a crumbled stock cube and cook for a few minutes to soften vegetables (if using).
    2. Preheat oven to 200 C / Gas 6.
    3. Put milk, cornflour, salt and pepper into a saucepan and stir until smooth. Add grated cheese until thick. Reserve some cheese for topping.
    4. Spoon some of the chicken mixture into a large ovenproof dish, pour some cheese sauce on top and arrange pasta sheets in a row. Repeat, alternating layers until used up. Sprinkle cheese on top.
    5. Place in hot oven and cook about 45 minutes until pasta is soft and top is golden brown.

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