Introduction

This chicken lasagne is a comforting, flavorful dish layered with tender shredded chicken in a rich tomato sauce, creamy white sauce, and melty mozzarella. Infused with pesto and topped with parmesan, it’s perfect for family dinners or meal prep. Enjoy it with a fresh green salad for a complete meal.

A square white baking dish holds a thick lasagna with golden brown melted cheese on top, speckled with small green basil leaves. The top layer is bubbly and slightly browned around the edges. One portion is cut out, showing multiple visible layers beneath: a bright red tomato sauce layer, several pasta sheets, and creamy melted cheese mixed with a meat or vegetable filling in between each pasta layer. The dish rests on a dark purple cloth on a white marbled surface. In the background, a white bowl filled with fresh green salad leaves sits slightly out of focus. A wooden knife with a metal blade lays near the lasagna. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

190g pesto

1 ball of mozzarella, drained and torn into small chunks

14-15 dried lasagne sheets

20g parmesan, finely grated

Basil leaves and a green salad, to serve (optional)

2 tbsp olive oil

6 boneless, skinless chicken thighs

1 large onion, finely chopped

4 garlic cloves, crushed

1 tsp dried mixed herbs

2 x 400g cans chopped tomatoes

1 tbsp ketchup

100g butter

80g flour

800ml milk

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the chicken thighs and cook for about 5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 2: Add the chopped onion to the pan and fry for 10 minutes until golden. Stir in the crushed garlic and dried mixed herbs.

Step 3: Return the chicken to the pan along with the canned tomatoes and ketchup. Pour a little water around the cans to get the remaining tomato and add this to the pan. Season with salt and pepper. Bring to a simmer and cook for 35 minutes, until the chicken is tender and the sauce thick.

Step 4: Using two forks, shred the chicken directly into the sauce. Set the chicken sauce aside.

Step 5: To make the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes without browning. Gradually add the milk while whisking continuously to avoid lumps. Bring to a simmer and cook for 5 minutes until thick and smooth. Season with salt and pepper. Remove from heat.

Step 6: Preheat your oven to 200°C (180°C fan) or gas mark 6. In an ovenproof dish (about 20 x 30 cm), spread a thin layer of chicken sauce, drizzle some white sauce over it, and dot with a third of the pesto. Scatter a third of the torn mozzarella on top.

Step 7: Add a layer of 4 or 5 lasagne sheets (break one if needed to fill gaps). Repeat these layers two more times, finishing with a thick layer of white sauce. Sprinkle the parmesan evenly over the top.

Step 8: Bake in the oven for 30-35 minutes until the top is browned and crisp at the edges. Let the lasagne rest for 10 minutes before serving.

Step 9: Scatter basil leaves on top, grind some black pepper, and cut into squares. Serve with a green salad if desired.

Tips & Variations

Use chicken breast instead of thighs if you prefer a leaner option, but thighs will give a juicier result.

For extra flavor, add a splash of white wine to the chicken sauce while simmering.

Feel free to swap mozzarella for a mix of mozzarella and cheddar for a different cheesy twist.

Make the sauce a day ahead to let the flavors deepen and save time on the cooking day.

FAQs

Can I use fresh pasta sheets instead of dried?

Yes, fresh pasta sheets work well and usually require a shorter cooking time. Adjust the layers accordingly and check doneness early to avoid overcooking.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, replace the chicken with a mix of roasted vegetables like zucchini, mushrooms, and bell peppers. You can also add cooked lentils for protein.