Mary Berry's chicken lasagne recipe is a remarkably straightforward dish that has earned more than 30 five-star ratings on BBC Food. The recipe notes describe it as 'a wonderful dish for all the family' and highlight a clever shortcut: 'I've cheated with the white sauce and made a quick creamy sauce instead.'
With fewer layers than a traditional lasagne, it remains 'creamy and delicious.' Soaking the lasagne sheets in water first ensures they cook quickly. The recipe serves six to eight people and can be frozen prior to cooking. It can also be prepared up to six hours in advance and kept in the fridge.
Ingredients for the Chicken Mixture
- Two tablespoons of olive or sunflower oil
- 500g boneless and skinless chicken thighs, chopped
- Half a red chilli, deseeded and finely chopped
- Two large garlic cloves, crushed
- 200g button mushrooms, sliced
- 200g baby spinach
- Two teaspoons of cornflour
- 200g crème fraîche
- One tablespoon of freshly chopped flatleaf parsley
Ingredients for the Sauce and Assembly
- 400g tin of chopped tomatoes
- Two tablespoons of sun-dried tomato paste
- One tablespoon of chopped thyme leaves
- Salt and freshly ground black pepper
- Six sheets of fresh lasagne
- 150g cheddar cheese, grated
Method
Preheat the oven to 200°C/180°C Fan. Heat the oil in a frying pan over a high heat. Add the chicken pieces and fry briskly until golden but not fully cooked through. Add the chilli, garlic and mushrooms and fry briefly. Add the spinach and stir until wilted.
Measure the cornflour into a small bowl and combine with two tablespoons of water, stirring until smooth. Add the crème fraîche and parsley to the pan with the chicken and stir through. Pour in the cornflour mixture and continue stirring until thickened. Set aside.
To prepare the sauce, mix together the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and stir thoroughly. Soak the lasagne sheets in a shallow dish of boiling water for several minutes until they have softened.
Spoon one-third of the chicken mixture into the oven dish, followed by one-third of the tomato sauce. Arrange three lasagne sheets on top and repeat the layers once more. Complete the dish with a final layer of the chicken mixture and sauce. Scatter the cheese over the top and bake for 35 to 40 minutes, until golden brown and cooked through. Serve alongside a salad or vegetables.
