Chicken Lasagne

Prep/Cook: 15/35 min     £5.70     Difficulty: ◉◉◉     Serves: 2


  • 1 tbsp olive oil
  • 2 chicken thigh fillets, diced
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ tsp dried oregano
  • large pinch chilli flakes
  • ½ tbsp tomato purée
  • 400g tin chopped tomatoes
  • 4 fresh lasagne sheets

    For the cheese sauce

  • 20g butter
  • 20g plain flour
  • 200ml semi-skimmed milk
  • 80g Cheddar, grated
  • ½ tsp English mustard


  • Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl.
  • Add the onion and garlic to the pan; cook for 5 mins, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for 5 mins.
  • For the sauce, melt the butter in a pan, then stir in the flour; cook for 1 min. Gradually add the milk. Bring to the boil, then simmer, stirring, for 5 mins. Remove from the heat. Stir in 60g cheese and the mustard; season.
  • Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the sauce and scatter over the remaining cheese. Bake for 20 mins, or until golden.

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