Chicken lasagne

Recipe from: 17 August 2010

Ingredients 15
Servings 6
Time 30 mins


  • 1
    chicken thighs, poached with skin and bones removed
  • 1
    large onion, finely chopped
  • 2
    carrots, finely chopped
  • 2
    celery stalks, finely chopped
  • 2
    crushed garlic
  • 6
    tomatoes finely chopped or 1 can tomatoes with 2 Tbs tomato paste
  • 2
    bay leaves
  • 1
    thyme leaves
  • 2
  • Bechamel sauce:
  • 1
    low fat milk
  • 500
    chicken stock
  • 3
    cornflour mixed with a few Tbs cold water
  • 12
    lasagna sheets
  • 2
    grated cheddar/mozarella


60 mins
In a large saucepan, fry the onion, carrot and celery together until soft and starting to brown.
Add the garlic and bay leaves and fry for another minute.
Add the chopped tomatoes, thyme and sugar and lower the heat.
Cover and allow to simmer gently for 15-20 minutes.
Season with salt and black pepper.
Finely chop the chicken and add it to the sauce.

For the bechamel sauce, heat the milk and chicken stock in a saucepan and add the cornflour mix.
Allow to thicken gently.

To assemble, spoon some of the bechamel sauce in a greased, oven proof dish and follow with a layer of lasagna.
Spoon over some of the chicken sauce and continue layering the bechamel, lasagna and chicken sauce, finishing with a layer of bechamel.
Sprinkle over the cheese and pop into the oven.

Bake for 30-45 minutes at 180 until a knife can be inserted without any resistance from the lasagna sheets.
Allow to stand for 10 minutes so everything can settle.

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Read more on: poultry  |  bake  |  shallow-fry

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