Description
Nigella Lawson’s Chicken Lasagna is a variation of traditional lasagna that swaps ground beef for tender, shredded chicken. The dish includes layers of pasta, flavorful tomato-based chicken sauce, and creamy béchamel, all baked to golden perfection. Nigella’s version offers a lighter and deliciously satisfying alternative, with a velvety béchamel sauce that adds richness to each bite.
Ingredients
For the Chicken Sauce:
- Chicken breasts (500g, cooked and shredded): The base of the sauce.
- Onion (1, finely chopped): Adds sweetness and depth to the sauce.
- Garlic cloves (2, minced): For a subtle kick of flavor.
- Chopped tomatoes (2 cans, 400g each): Forms the base of the rich tomato sauce.
- Tomato purée (2 tablespoons): Enhances the tomato flavor.
- Olive oil (2 tablespoons): For sautéing the onions and garlic.
- Dried oregano (1 teaspoon): Adds a herby note to the sauce.
- Salt and pepper (to taste): Essential for seasoning.
- Chicken stock (250ml): Adds richness and depth to the sauce.
For the Béchamel Sauce:
- Butter (50g): Forms the base of the béchamel.
- Flour (50g): Thickens the sauce.
- Milk (500ml): Creates a creamy consistency.
- Nutmeg (a pinch): Adds warmth and depth to the sauce.
- Parmesan cheese (50g, grated): For added flavor and richness.
For the Lasagna Layers:
- Lasagna sheets (250g): You can use fresh or dried lasagna sheets.
- Mozzarella cheese (150g, grated): Melts beautifully on top of the lasagna.
Instructions
Step 1: Prepare the Chicken Sauce
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for 5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Add the chopped tomatoes, tomato purée, oregano, chicken stock, salt, and pepper.
- Simmer the sauce for 20 minutes, allowing the flavors to meld together.
- Stir in the shredded chicken and cook for another 5 minutes, then set aside.
Step 2: Make the Béchamel Sauce
- In a separate saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 2-3 minutes to create a smooth roux.
- Gradually pour in the milk, whisking constantly to prevent lumps.
- Cook the sauce until it thickens and coats the back of a spoon.
- Stir in the grated Parmesan cheese and a pinch of nutmeg.
- Season with salt and pepper to taste, then 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 more chicken sauce and a layer of béchamel.
- Repeat the layers until all the ingredients are used, finishing with a layer of béchamel on top.
- Sprinkle the grated mozzarella cheese evenly over the top.
Step 4: Bake the Lasagna
- Cover the lasagna with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Step 5: Let It Rest and Serve
- Once the lasagna is baked, let it rest for 10 minutes before serving.
- Slice and serve hot, with a side salad or garlic bread for a complete meal.