Easy Chicken Lasagne, and yep, this really is an easy recipe. Of course, you can choose to make parts of the recipe from scratch, but for ease and convenience, Adelenne has shared her recipe for a quick, easy and tasty lasagne which her family loves!

So let's see what Adelenne does to get such a tasty looking meal.

Recipe by Adelenne Lee

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 Persons

You will need  8 x 10 inch casserole dish

Ingredients 

1 Jar (26 oz) of store bought mushroom and herb pasta sauce.
1 onion chopped
1 pkt of portobello mushrooms sliced
3 Tablespoons chopped garlic
1 lb / 500gms minced chicken
A pinch of oregano and basil
1 ½ cups grated mozerella and parmesan (you can choose one or a combination)
Black pepper to taste.
Salt optional - the jar sauce is usually salty enough.
¼ cup of white wine.
The Bechamel Sauce
3 tbs of AP flour,
2 cups / 500ml of milk
1 tbsp of grated Parmesan.

Instructions

1. Fry onions and garlic, then add chicken.
2. Add sliced mushrooms. When chicken is almost cooked
3. Add the white wine and then add the bottled sauce and combine well. Set aside and make the bechamel sauce.
4. Make the béchamel sauce by adding a drop of milk from the ingredients to the flour to form a paste, then on a medium heat, add a little of the milk at a time, stirring constantly, continue adding the milk until it is all gone, and keep stirring until the sauce is thick. Then add 1 Tablespoon of Parmesan cheese and stir until all combined.
Build the lasagne.
5. Start with a bit of the juice from the chicken pan to coat the bottom of the pan, then add a layer of lasagne sheets. Then add a layer of chicken sauce,⅓ of the grated cheese, then bechamel sauce. Repeat this twice and top with the remaining grated cheese.
6. Bake for about 30 mins at 400 F / 200 C.

Serve with some warm garlic/ herb focaccia bread!

Print

Easy Chicken Lasagne

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Servings: 4

Ingredients

• 1 oz Jar of store bought mushroom and herb pasta sauce. 26
• 1 onion chopped
• 1 pkt of portobello mushrooms sliced
• 3 Tablespoons chopped garlic
• 1 lb / 500gms minced chicken
• A pinch of oregano and basil
• 1 ½ cups grated mozerella and parmesan you can choose one or a combination
• Black pepper to taste.
• Salt optional - the jar sauce is usually salty enough.
• ¼ cup of white wine.
• The Bechamel Sauce
• 3 tbs of AP flour
• 2 cups / 500ml of milk
• 1 tbsp of grated Parmesan.
• pasta sauce

Instructions

1. Fry onions and garlic, then add chicken.
2. Add sliced mushrooms. When chicken is almost cooked
3. Add the white wine and then add the bottled sauce and combine well. Set aside and make the bechamel sauce.
4. Make the béchamel sauce by adding a drop of milk from the ingredients to the flour to form a paste, then on a medium heat, add a little of the milk at a time, stirring constantly, continue adding the milk until it is all gone, and keep stirring until the sauce is thick. Then add 1 Tablespoon of Parmesan cheese and stir until all combined.

Build the lasagne.

1. Start with a bit of the juice from the chicken pan to coat the bottom of the pan, then add a layer of lasagne sheets. Then add a layer of chicken sauce,⅓ of the grated cheese, then bechamel sauce. Repeat this twice and top with the remaining grated cheese.
2. Bake for about 30 mins at 400 F / 200 C.
3. Serve with some warm garlic/ herb focaccia bread!