Description

Jamie Oliver’s Chicken Lasagne is a delightful alternative to the classic lasagne. The recipe layers tender chicken, fresh vegetables, a rich tomato sauce, and a creamy béchamel sauce between sheets of lasagne. Finished with melted cheese, this dish brings together savory and comforting flavors while offering a unique take on a beloved classic.

Ingredients

For the Chicken Filling:

Chicken breasts (500g / 1 lb): Diced into bite-sized pieces.
Onion (1 large): Finely chopped, adds sweetness and flavor.
Garlic cloves (3): Minced, for aromatic depth.
Carrot (1 large): Diced, for texture and nutrition.
Canned tomatoes (400g / 14 oz): Provides a rich tomato base.
Tomato paste (2 tbsp): Intensifies the tomato flavor.
Fresh basil (a handful): Torn, for freshness and aroma.
Olive oil (2 tbsp): For sautéing the chicken and vegetables.
Salt and pepper: To taste, for seasoning.

For the Béchamel (White Sauce):

Butter (50g / ¼ cup): For starting the roux.
Flour (50g / ¼ cup): Helps thicken the sauce.
Milk (500ml / 2 cups): Adds creaminess to the sauce.
Nutmeg (a pinch): Adds warmth and depth to the sauce.
Salt and pepper: To taste, for seasoning.

For Assembling:

Lasagne sheets (12 sheets): Fresh or pre-cooked, depending on your preference.
Grated mozzarella (150g / 1 ½ cups): Melts into a gooey, golden topping.
Grated Parmesan (50g / ½ cup): Adds richness and a nutty flavor to the top layer.

Instructions

1. Prepare the Chicken Filling:

Sauté the vegetables: Heat olive oil in a large frying pan over medium heat. Add the chopped onion, garlic, and diced carrot. Cook for 5-7 minutes until softened and golden.
Cook the chicken: Add the diced chicken to the pan and cook for 5-6 minutes, until lightly browned.
Add tomatoes and simmer: Stir in the canned tomatoes, tomato paste, and torn basil. Season with salt and pepper, and let the mixture simmer for 20 minutes until the sauce thickens.

2. Make the Béchamel Sauce:

Start the roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until slightly golden.
Add the milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue stirring for 5-7 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
Set aside: Once thickened, remove from heat and set aside.

3. Assemble the Lasagne:

Layer the ingredients: In a large baking dish, start with a layer of the chicken filling, followed by a layer of béchamel sauce. Place lasagne sheets on top, then repeat the process, finishing with a final layer of béchamel sauce.
Add cheese: Sprinkle the grated mozzarella and Parmesan evenly over the top of the lasagne.
Bake: Preheat your oven to 180°C (350°F). Bake the lasagne for 35-40 minutes, or until the top is golden and bubbling.

4. Serve:

Allow the lasagne to cool for a few minutes before slicing and serving. Enjoy with a side salad or garlic bread.