Mary Berry’s ‘Creamy and Delicious’ Chicken Lasagna Recipe is the Perfect Midweek Dinner
A lasagna can be difficult to master because getting the ratio of pasta, meat and sauce right can take some practice.
However, Mary Berry’s chicken lasagna recipe couldn’t be simpler, with over 20 five-star reviews on BBC Good Food.
The recipe notes said: “Chicken lasagna is a wonderful dish for the whole family. I cheated with the white sauce and made a quick creamy sauce instead.
“There are fewer layers than a traditional dish but it’s still creamy and delicious.
“Soaking the pasta sheets in water first will ensure quick cooking.”
Ingredients:
For the chicken mixture:
Two tablespoons of olive oil
500 g boneless, skinless chicken thighs, chopped
Half a red pepper, seeded and finely chopped
Two crushed garlic cloves
200 g sliced button mushrooms
200 g baby spinach
Two tablespoons of cornstarch
200g crème fraîche
A tablespoon of freshly chopped flat-leaf parsley
For the sauce:
A 400 g can of crushed tomatoes
Two tablespoons of dried tomato paste
A tablespoon of chopped thyme leaves
To assemble:
Six sheets of fresh lasagna
150 g grated cheddar
Method:
Start by preheating the oven to 200C or 180C fan then put the oil in a frying pan over high heat.
Add the chicken pieces and fry until browned but not cooked. Add the chilli, garlic and mushrooms before frying for a few moments, then add the spinach.
Measure the cornstarch into a small bowl and add two tablespoons of water until smooth.
Add the crème fraîche and parsley to the pan with the chicken and stir well while pouring in the cornstarch until the sauce thickens. Then set the pan aside.
To make the sauce, combine the tomatoes and thyme-dried tomato paste in a bowl, season with a little salt and pepper.
Soak the lasagna sheets in a shallow dish of boiling water for a few minutes until tender, then pour a third of the chicken mixture into a baking dish.
Pour a third of the tomato sauce over the chicken and place three sheets of lasagna on top.
Repeat the layers and finish with a final layer of chicken mixture and sauce, as well as two layers of lasagna sheets.
Sprinkle the top with grated cheese and bake for 35 to 45 minutes, until golden and bubbly.
