- Yield : 6 plates
- Servings : 6
- Prep Time : 25m
- Cook Time : 1m
- Ready In : 1m
Chicken lasagna is an all time favorite in our house. It is the go-to dish when the family gets together after being away for a while. It has served well as a one dish meal over the last few decades.
To make the meat sauce, heat the oil, add the chicken mince and cook stirring until it turns white and releases the water in it. Add the tomato sauce and some of the stock, mix well and let it cook on slow fire. Cover and simmer for 15 minutes or until most of the moisture has evaporated. You don't need a watery meat sauce as you will then need to bake it longer to let the moisture evaporate. At the same time you don't need it too dry for it to be difficult to spread. You need to get this consistency right. Add salt and pepper to taste and half the basil leaves towards the end. Leave the sauce to cool.
Make the lasagne plates as per the instruction on the box.
Make one portion of the Bechamel sauce.
Melt the butter and rub it on the insides of a shallow oven proof casserole. Spoon one-third of the meat sauce and spread it on the base of the casserole. Cover with one third of the Bechamel sauce and a third of the cheddar cheese. Arrange one third of the lasagne sheets to cover the Bechamel sauce completely. Repeat the process two more times. Sprinkle the Parmesan cheese on the top along with the remaining basil as dressing. Cover with Aluminum foil.
Bake in a preheated oven at 190 C for 45 minutes till the surface is crisp and starting to brown. Initially you will see the sauces boiling on the sides of the casserole and then slowly see the moisture in the casserole evaporate. Do not leave for longer in the oven else the meat sauce at the bottom will start to burn.
Wait to cool and serve immediately.
Mary Berry’s Complete Cook Book
1. I use chicken as everyone in the house eats it. The recipe works equally well with lamb mince or a mix of beef and pork mince.
2. You can also make a single serving open top dish with just two sheets of lasagne, with a layer each of mince and Bechamel sauce in the middle, baked with a sprinkling of cheddar and Parmesan cheese, finally topped with finely chopped fresh basil as a dressing.