Description
This classic Chicken Lasagne recipe layers tender shredded chicken in a rich tomato sauce with creamy béchamel and pesto, topped with mozzarella and parmesan cheese. It’s a comforting, hearty dish perfect for family meals, featuring a golden baked crust and a vibrant blend of Italian flavors.
Ingredients
Scale
Chicken Sauce
- 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
- Water (swill from cans)
- Salt and freshly ground black pepper, to season
White Sauce (Béchamel)
- 100g butter
- 80g flour
- 800ml milk
- Salt and freshly ground black pepper, to season
Assembly & Toppings
- 190g pesto
- 1 ball mozzarella, drained and torn into small chunks
- 14–15 dried lasagne sheets
- 20g parmesan, finely grated
- Basil leaves, to garnish
- Green salad, to serve (optional)
Instructions
- Cook the Chicken: Heat 2 tablespoons of 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 from the pan and set aside on a plate.
- Sauté Onions and Garlic: In the same pan, add the finely chopped onion and fry for 10 minutes until golden. Then add the crushed garlic cloves and dried mixed herbs, stirring to combine and release their aroma.
- Simmer Chicken Sauce: Return the chicken thighs to the pan along with the chopped tomatoes and ketchup. Swirl some water around the cans to get all the tomato remnants, add this to the pan as well. Season with salt and pepper. Bring to a simmer and cook gently for 35 minutes until the chicken is very tender and the sauce has thickened. Use two forks to shred the chicken pieces into the sauce thoroughly, then remove from heat and set aside.
- Prepare the White Sauce (Béchamel): In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a paste and cook for a minute, then gradually whisk in the milk to prevent lumps. Continue whisking and bring the sauce to a simmer. Cook for 5 minutes until thick and smooth. Season with salt and pepper. Remove from heat. If not assembling immediately, cover and cool before storing in the fridge for up to two days.
- Assemble the Lasagne: Preheat your oven to 200°C (180°C fan/gas mark 6). Spread a thin layer of chicken sauce in a 20 x 30 cm ovenproof dish. Drizzle over some white sauce, then dot a third of the pesto across the layer. Scatter with a third of the torn mozzarella. Arrange 4–5 dried lasagne sheets on top, breaking sheets if needed to fill gaps. Repeat layering two more times, finishing with a thick layer of white sauce. Sprinkle grated parmesan over the top. The assembled lasagne can be chilled for a day or frozen for up to three months. If frozen, defrost overnight in the fridge before baking.
- Bake the Lasagne: Place the assembled dish in the preheated oven and bake for 30-35 minutes until the top is browned and crisp around the edges. Remove from oven and let stand for 10 minutes to set.
- Serve: Garnish with fresh basil leaves and freshly ground black pepper. Cut into squares and serve with a crisp green salad if desired.
Notes
- Using boneless skinless chicken thighs ensures tender, flavorful meat after slow simmering.
- To prevent lumps in the béchamel sauce, add milk gradually while whisking continuously.
- Lasagne sheets may need to be broken to fit your baking dish properly.
- Allow the baked lasagne to rest before serving to help it set and make cutting easier.
- Prepared lasagne can be made ahead and frozen; thaw and then bake as directed.
- For a vegetarian version, replace chicken and chicken sauce with a vegetable ragout or mushroom sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Chicken lasagne, Italian lasagne, baked pasta, shredded chicken lasagne, comforting dinner, homemade lasagne
