This chicken lasagne layers tender chicken, a savoury tomato sauce, creamy white sauce and melted cheese between pasta sheets. It uses familiar New Zealand supermarket ingredients and makes a comforting family meal that can be prepared ahead.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely diced
- 2 medium carrots, grated
- 2 garlic cloves, crushed
- 700 g boneless, skinless chicken thighs, cut into small bite-sized pieces
- 2 tablespoons tomato paste
- 1 can (400 g) chopped tomatoes
- 250 ml (1 cup) chicken stock, preferably reduced-salt
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
- 50 g butter
- 50 g plain flour
- 750 ml (3 cups) milk, warmed if convenient
- ¼ teaspoon ground nutmeg (optional)
- 9–12 dried lasagne sheets, enough for three layers in your dish
- 200 g grated mozzarella
- 50 g grated cheddar or Parmesan
Instructions
- Prepare the oven and dish. Heat the oven to 180°C conventional or 160°C fan bake. Lightly grease a baking dish about 20 x 30 cm. Check the pasta packet: use dried sheets that can go straight into the dish, or boil sheets first if the packet says they need precooking.
- Make the chicken sauce. Heat the oil in a large saucepan or deep frying pan over medium heat. Add the onion and carrots and cook for 5–6 minutes, stirring occasionally, until softened. Stir in the garlic for 30 seconds. Add the chicken and cook for 4–5 minutes, turning the pieces, until the outside is no longer pink. It does not need to be cooked through yet.
- Simmer until tender. Stir in the tomato paste, chopped tomatoes, stock, oregano, salt and pepper. Bring to a gentle simmer, then cook uncovered for 15–20 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened slightly. If the chicken is in large pieces, check the thickest piece reaches 75°C. Taste and adjust the seasoning. Shred the chicken in the pan with two forks, or leave it in small pieces.
- Make the white sauce. While the tomato sauce simmers, melt the butter in a medium saucepan over medium-low heat. Stir in the flour and cook for 1 minute, stirring constantly. Add the milk gradually, whisking well after each addition to prevent lumps. Cook for 5–8 minutes, whisking often, until smooth and thick enough to coat the back of a spoon. Stir in the nutmeg, if using, and a little salt and pepper. Take the pan off the heat.
- Layer the lasagne. Spread a thin layer of chicken sauce over the base of the dish. Add a single layer of lasagne sheets, breaking them as needed to cover the surface without overlapping much. Spoon over about a third of the remaining chicken sauce, followed by about a quarter of the white sauce. Repeat for two more pasta layers, finishing with the remaining white sauce. Scatter the mozzarella and cheddar or Parmesan evenly over the top.
- Bake. Bake uncovered for 35–45 minutes, until bubbling around the edges and golden on top. A knife should slide through the pasta without resistance. If the top browns before the pasta is tender, loosely cover the dish with foil and continue baking. For safety, the centre should be piping hot; if checking with a thermometer, aim for at least 75°C.
- Rest before serving. Leave the lasagne to stand for 10–15 minutes so the layers settle and it is easier to portion. Serve hot.
Tips
- Keep the sauce moist. Dried pasta needs moisture to soften. Make sure the sheets are covered by sauce, and add a splash of stock if the chicken sauce becomes very thick before layering.
- Avoid a lumpy white sauce. Add the milk in small amounts at first and whisk continuously. If a few lumps remain, whisk vigorously or carefully blend the sauce before assembling.
- Choose chicken thighs for tenderness. They cope well with simmering and reheating. Breast can be used, but avoid simmering it for too long or it may dry out.
- Check your pasta instructions. Lasagne sheets vary by brand. If yours require precooking, follow the packet directions and drain them well; do not assume every dried sheet can be used straight from the packet.
Serving Suggestions
Serve a square of lasagne with a crisp green salad dressed with lemon or vinaigrette to balance the creamy, cheesy layers. Steamed green beans, broccoli or peas are easy options for a family dinner. Garlic bread is welcome for soaking up the sauce, though the dish is substantial enough to serve on its own with vegetables.
Variations
For extra vegetables, add 150 g sliced mushrooms with the onion, or stir a few handfuls of baby spinach into the hot chicken sauce before layering. Replace up to half the chicken with cooked, shredded chicken; add it after the tomato sauce has simmered and heat it through rather than cooking it for the full time. For a milder, richer flavour, swap 100 ml of the milk for cream. You can also use a mix of mozzarella and tasty cheese on top. If using leftover cooked chicken, make sure it has been stored safely, and reheat the assembled dish until piping hot throughout.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered container within 2 hours of cooking. Keep them in the fridge for up to 3 days. Reheat individual portions in the microwave, stirring or turning where practical, until steaming hot throughout; the centre should reach 75°C. To reheat a larger portion, cover it with foil and warm in a 180°C oven until piping hot, usually 20–30 minutes depending on portion size. Avoid reheating the same portion more than once. You can freeze cooked lasagne for up to 3 months in airtight, freezer-safe portions. Thaw overnight in the fridge and reheat until piping hot, or bake from frozen covered with foil for longer, checking the centre reaches 75°C.
Frequently Asked Questions
Can I make chicken lasagne ahead of time?
Yes. Assemble it, cover and refrigerate for up to 24 hours before baking. If it goes into the oven cold, allow extra cooking time and check that the centre is piping hot and the pasta is tender. Do not leave it at room temperature for more than 2 hours.
Do I need to cook dried lasagne sheets first?
Not always. Many dried sheets are designed to soften in the oven, but some brands require precooking. Follow the packet instructions and ensure no dry pasta edges are left uncovered by sauce.
Can I use cooked chicken instead of raw chicken?
Yes. Use about 500 g cooked, shredded chicken. Make the tomato sauce without the raw chicken, simmer it until thick, then stir in the cooked chicken just long enough to heat it through before layering.
Why is my chicken lasagne watery?
The sauce may not have simmered long enough, vegetables may have released extra liquid, or the lasagne may have been cut before resting. Simmer the chicken sauce until slightly thick, drain any particularly wet vegetables, and rest the baked dish for 10–15 minutes.
Can I make this recipe gluten-free?
Yes. Use certified gluten-free lasagne sheets and replace the plain flour with a gluten-free flour blend suitable for thickening. Check the stock and other packaged ingredients are also gluten-free, and follow the pasta packet’s cooking directions.