Skip to content
Chicken lasagne recipe

Chicken lasagne recipe

661 ratings

Created by The Tesco Real Food team

Lasagne, but not as you know it! This tasty alternative is made with succulent chicken thighs, cooked in oregano and chilli and simmered in a rich tomato sauce. Layered with fresh pasta and creamy cheese sauce, this comforting dinner idea and inventive lasagne recipe serves two and can be ready in under an hour. See method

  • Serves 2
  • 15 mins to prepare and 35 mins to cook
  • 778 calories / serving
  • Freezable

Ingredients

  • 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
Budget swap: Make twice as much and freeze for another day

Each serving contains

  • Energy

    3250kj
    778kcal     39%

  • Fat

    46g 65%

  • Saturates

    20g 99%

  • Sugars

    16g 17%

  • Salt

    2.1g 36%

of the reference intake
Carbohydrate 44.4g Protein 49.1g Fibre 5.6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

You may also like

Be the first to comment

Before you comment please read our community guidelines.