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Mary Berry Chicken Lasagna Recipe

Mary Berry Chicken Lasagna recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-lasagna-recipe/