Chicken Lasagne
Recipe GLPRa3652066a50e62
A classic Italian-inspired baked pasta dish featuring tender shredded chicken layered with creamy white sauce, vibrant pesto, and melted mozzarella. This comforting lasagne brings together aromatic herbs, fresh basil, and savory flavors in every bite.
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Ingredients
2 boneless, skinless chicken breasts (about 400g)
2 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, minced
2 teaspoons dried Italian herbs
1 can (400g) crushed tomatoes
2 tablespoons tomato ketchup
Salt and black pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
400ml whole milk
190g pesto
14-15 dried lasagne sheets
250g mozzarella, drained and torn into small pieces
20g Parmesan cheese, finely grated
Fresh basil leaves, for garnish (optional)
Directions
Heat the olive oil in a large saucepan over medium heat. Add the chicken breasts and cook for approximately 5 minutes on each side until golden brown. Transfer the cooked chicken to a plate and set aside.
Add the diced onions to the same pan and sauté for about 10 minutes, stirring occasionally, until softened and golden. Stir in the minced garlic and dried Italian herbs, cooking for 1 minute until fragrant.
Return the chicken breasts to the pan. Pour in the crushed tomatoes and tomato ketchup. Fill one of the empty cans with water and pour this into the pan as well. Season with salt and pepper to taste.
Bring the mixture to a gentle simmer and cook uncovered for 35 minutes until the chicken is very tender and easily shreds apart. Stir occasionally. Using two forks, shred the chicken directly into the sauce. Remove from heat and set aside.
To prepare the white sauce, melt the butter in another saucepan over medium heat. Whisk in the flour to form a paste and cook for 1 minute, stirring constantly. Gradually add the milk while whisking continuously to prevent lumps. Continue whisking until the sauce simmers and thickens, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly if not using immediately.
Preheat your oven to 200°C (180°C fan/gas 6). Spread a thin layer of the chicken sauce on the bottom of a 20cm × 30cm ovenproof baking dish.
Drizzle some of the white sauce over the chicken sauce layer. Using a teaspoon, dot about one-third of the pesto evenly across the surface.
Scatter one-third of the torn mozzarella pieces over the pesto. Lay 4 or 5 lasagne sheets over the cheese, breaking one sheet if necessary to fill any gaps.
Repeat the layers (chicken sauce, white sauce, pesto, mozzarella, and lasagne sheets) two more times, so you have three complete layers.
Finish with a generous layer of the remaining white sauce spread evenly across the top. Sprinkle the grated Parmesan cheese evenly over the entire surface.
Bake in the preheated oven for 30–35 minutes until the top is browned and crisp around the edges.
Remove from the oven and let the lasagne rest for 10 minutes before serving. This allows the layers to set and makes cutting into squares easier.
Garnish with fresh basil leaves if desired, grind black pepper over the top, and serve with a crisp green salad on the side.
