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Nigella Lawson Chicken Lasagna

Nigella Lawson Chicken Lasagna
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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.

Find it online: https://britishbakingrecipes.co.uk/nigella-lawson-chicken-lasagna/