Find your recipes and restaurants here

Chicken lasagne

Recipe from: 25 August 2014
recipes, chicken, lasagna

Ingredients 13
Servings 4
Time 00:20


  • 2
    chicken breasts, bone and skin on
  • 15
    olive oil
  • 150
    button mushrooms, chopped
  • 1
    red pepper, finely chopped
  • 1
    yellow pepper, finely chopped
  • 1
    dried herbs
  • salt and black pepper
  • 5
  • 4
  • 4
  • 5
    lasagna pasta sheets
  • 1/2
    grated Parmesan
  • fresh basil to serve



Preheat the oven to 180°C.

Cover the chicken breasts in water and boil until done.
Remove skin and bone, cut into small chunks.

In a wok, heat the olive oil and saute the mushrooms and peppers. Season with dried herbs and salt and pepper.

In a saucepan, heat the butter until melted. Remove from heat, add the flour and whisk through. Add half the milk, whisk until combined.

Return the pot to the stove, whisking until the white sauce thickens. Add the rest of the milk, whisk until the sauce thickens and boils. Remove from heat and season.

Combine all the elements of the dish together, the cooked chicken breasts, sauteed mushrooms and bechamel sauce. Mix well.

Layer your oven safe dish with pasta sheets, chicken filling, pasta sheets, chicken filling and lastly, top with grated Parmesan.

Bake for 30 – 40 minutes.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, click here.


Read more on: chicken  |  recipes

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.