Nigella Chicken Lasagna Recipe

This delicious chicken lasagna is a quick and easy comfort meal, perfect for busy weeknights. With creamy béchamel and tender shredded chicken, it’s a satisfying dish that’s sure to please the whole family. Feel free to swap ingredients based on what you have on hand, making it a flexible and irresistible choice!

Ingredients Needed:

For the Chicken Sauce:

• 500g chicken breasts (cooked and shredded)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400g chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 250ml chicken stock

For the Béchamel Sauce:

• 50g butter
• 50g flour
• 500ml milk
• A pinch of nutmeg
• 50g grated Parmesan cheese

For the Lasagna Layers:

• 250g lasagna sheets (fresh or dried)
• 150g grated mozzarella cheese

How To Make Chicken Lasagna Recipe?

1. Prepare the Chicken Sauce: Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until softened. Stir in 2 minced garlic cloves and cook for another minute. Add 2 cans of chopped tomatoes, 2 tbsp tomato purée, 1 tsp dried oregano, 250ml chicken stock, and season with salt and pepper. Simmer the sauce for 20 minutes, allowing the flavors to meld together. Stir in the shredded chicken and cook for another 5 minutes. Set aside.
2. Make the Béchamel Sauce: In a separate saucepan, melt 50g butter over medium heat. Add 50g flour and whisk continuously for 2-3 minutes to create a smooth roux. Gradually pour in 500ml milk, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon. Stir in 50g grated Parmesan cheese and a pinch of nutmeg. Season with salt and pepper to taste. Remove from heat.
3. Assemble the Lasagna: Preheat the oven to 180°C (350°F). Spread a thin layer of the chicken sauce at the bottom of a baking dish. Add a layer of lasagna sheets, followed by more chicken sauce and a layer of béchamel. Repeat the layers until all ingredients are used, finishing with a layer of béchamel on top. Sprinkle 150g grated mozzarella cheese evenly over the top.
4. Bake the Lasagna: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
5. Let It Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving. Enjoy with a side salad or garlic bread for a complete meal.

Recipe Tips:

• Use fresh chicken for better flavor: Freshly cooked chicken tastes juicier and more flavorful than pre-cooked chicken.
• Rest the lasagna before serving: Let the lasagna cool for 10 minutes after baking. This helps it stay together when sliced.
• Don’t skip the nutmeg: A pinch of nutmeg makes the béchamel sauce extra creamy and flavorful.
• Make the béchamel thick: Cook the sauce until it thickens enough to coat the back of a spoon. If it’s too thin, the lasagna will be messy.
• Cover with foil while baking: Cover the lasagna with foil for the first 30 minutes to cook it evenly, then remove it to brown the top.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken lasagna cool to room temperature. Then, cover it well with plastic wrap or foil and store it in the fridge for up to 3 days.
• Freeze: Cool the lasagna to room temperature before freezing. Wrap it tightly in plastic wrap and foil or use an airtight container. Freeze for up to 3 months.
• Reheat: Reheat the lasagna in a pan over low heat with a lid. Stir occasionally and cook for 5-10 minutes until hot.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 770mg
• Potassium: 287mg
• Total Carbohydrate: 54g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 14g

Try More Nigella Lawson Recipes:

• Nigella Chicken Teriyaki​ Recipe
• Nigella Chicken Tagine ​Recipe
• Nigella Chicken And Bean Casserole ​Recipe