Chicken Lasagna


  • 600 g (1.3 lb) ground chicken
  • 1 onion, finely diced
  • 4 cloves garlic, crushed
  • 1 cup button mushrooms, sliced
  • 1 carrot, grated
  • 1 cup spinach, chopped
  • 1 650 g (23 oz) jar passata
  • 1 tbsp Worcestershire sauce
  • 1 tbsp basil, chopped
  • 1 tbsp oregano, chopped
  • 1 packet fresh lasagna sheets
  • salt and pepper to taste

Cheese Sauce:

  • 50 g (1.8 oz) butter
  • 1/3 Cup flour
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 3 cups skim milk
  • 1 cup grated cheese (e.g. Edam, Cheddar, Noble)

Cooking Instructions:

  1. Preheat oven to 200C (400F). Heat a dash of oil in a large fry pan or saucepan over a medium-high heat.
  2. Fry the chicken until browned, Remove from the pan and set aside. Return the pan to the heat and fry the onion and garlic for 3 minutes, add the mushrooms and cook for a further 2 minutes. Return the chicken to the pan and add the carrot, spinach, passata, Worcestershire sauce, basil, and oregano. Bring to a simmer and simmer for about 15 minutes, until the mixture has thickened. Season with salt and pepper to taste.
  3. Make the cheese sauce by melting the butter in a saucepan, whisking in the flour, and gradually whisking in the milk, whisking well to ensure a lump free sauce. Stir with a wooden spoon until the sauce is thick, but not boiling. Remove from the heat and mix in the nutmeg and cheese. Season with salt and pepper.
  4. Place a lasagna sheet into the base of an oven proof dish. Spread 1/2 of the meat mixture over the top and a thin layer of cheese sauce. Add another layer of lasagna on top and the other half of of the meat. Top with a lasagna sheet and pour the cheese sauce over the top. Sprinkle over some extra cheese.
  5. Place in the preheated oven and cook for about 20 minutes – until the pasta is cooked and the top is golden.
Source: PicNic

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