Description
Mary Berry’s Chicken Lasagna is a layered pasta dish featuring succulent chicken pieces cooked in a tomato-based sauce, creamy béchamel, and layers of lasagna sheets, all baked to golden perfection with melted cheese on top.
Ingredients
For the Chicken Sauce:
- Chicken Breast (500g, diced or shredded) – Lean protein for the sauce.
- Olive Oil (2 tbsp) – For sautéing.
- Onion (1 large, finely chopped) – Adds sweetness and depth.
- Garlic (2 cloves, minced) – Essential for rich flavor.
- Carrot (1 grated) – Adds a subtle sweetness.
- Tomato Passata (400ml) – This forms the base of the sauce.
- Tomato Paste (2 tbsp) – Intensifies the tomato flavor.
- Chicken Stock (250ml) – This adds depth to the sauce.
- Dried Oregano (1 tsp) – For a herby aroma.
- Dried Basil (1 tsp) – Enhances the Italian flavors.
- Salt and Black Pepper (to taste) – For seasoning.
For the Béchamel Sauce:
- Butter (50g) – Creates a rich base.
- Flour (50g, plain) – Helps thicken the sauce.
- Milk (500ml, warm) – This makes the sauce creamy.
- Nutmeg (¼ tsp, optional) – Adds warmth.
- Parmesan Cheese (50g, grated) – For extra flavor.
- Salt and Pepper (to taste) – Balances the flavors.
For Assembly:
- Lasagna Sheets (10-12, no-boil or pre-cooked) – Form the layers.
- Mozzarella Cheese (150g, grated) – Melts beautifully on top.
- Parmesan Cheese (50g, grated, for topping) – This adds a golden crust.
Optional Additions:
- Spinach (1 cup, chopped) – Adds nutrients and flavor.
- Mushrooms (100g, sliced) – Gives a hearty texture.
- Chili Flakes (½ tsp) – For a slight heat.
Instructions
Step 1: Make the Chicken Sauce
- Heat olive oil in a large saucepan over medium heat. Add onions and cook for 5 minutes until soft.
- Stir in garlic and grated carrot, cooking for another 2 minutes.
- Add the chicken and cook until browned.
- Pour in the passata, tomato paste, chicken stock, oregano, and basil. Stir well and let it simmer for 15 minutes until thickened.
- Season with salt and black pepper to taste.
Step 2: Prepare the Béchamel Sauce
- In a saucepan, melt butter over medium heat. Stir in flour and whisk continuously for 1 minute to form a roux.
- Slowly pour in warm milk, whisking constantly until smooth.
- Cook for 5 minutes, stirring frequently, until thickened.
- Add nutmeg (if using) and Parmesan cheese, then season with salt and pepper. Remove from heat.
Step 3: Assemble the Lasagna
- Preheat the oven to 180°C (350°F).
- In a baking dish, spread a thin layer of the chicken sauce at the bottom.
- Add a layer of lasagna sheets, followed by a layer of béchamel sauce.
- Repeat the layers, ending with béchamel sauce on top.
- Sprinkle with grated mozzarella and Parmesan cheese.
Step 4: Bake the Lasagna
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until golden and bubbling.
- Let it rest for 5 minutes before slicing and serving.