Cheesy chicken lasagna
User Reviews
4.6
Cheesy chicken lasagna
Description
Cheesy chicken lasagna starts with a sauce made by browning ground chicken and sautéing chopped onion, celery, carrot, mushrooms, and garlic. This mixture simmers with cherry tomatoes, tomato purée, chicken stock, balsamic vinegar, oregano, Italian seasoning, and chili flakes, developing a thick, flavorful base with balanced acidity and depth. The slightly sweet notes come from optional sugar added to the sauce.
The lasagna is assembled by layering this chicken bolognese with no-boil lasagna sheets and béchamel or cheese sauce, interspersed with mozzarella to enhance creaminess. The final topping of cheddar, mozzarella, and Parmesan forms a golden, melted crust when baked. The dish is baked until the lasagna sheets are tender and the top is browned, then rested briefly to set.
This lasagna suits a main dish served alongside a green salad or steamed vegetables for a filling meal. The combination of ground chicken and vegetables offers a lighter alternative to traditional beef lasagna while retaining a rich texture and cheesy finish.
Ingredients
- 500 g (1lb) ground chicken or chicken mince
- 1 large onion finely chopped
- 2 celery finely chopped (+- ½ cup, spears
- 2 large carrot finely chopped (+- 1 cup
- 250 g (½lb) mushrooms finely chopped
- 4 garlic minced, cloves
- 1 tsp oregano dried
- 1 tsp Italian seasoning or Italian herbs
- ½ tsp chili flakes
- 1 cup tomato I used cherry tomatoes that were starting to soften, chopped
- 1 cup tomato puree (passata / crushed tomatoes)
- 2 tsp tomato paste
- 1 cup chicken stock
- 1 tbsp balsamic vinegar
- 1 tsp sugar (optional)
For assembly
- 2 cups béchamel sauce my recipe is linked, or cheese sauce
- 250 g (½lb) lasagna sheets no-boil
- 1 cup cheddar cheese grated
- 2 cups mozzarella cheese grated
- ½ cup Parmesan Cheese
Instructions
- Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
- Add the vegetables and cook for 7-10 minutes or until they start to soften.
- Add the garlic and herbs and cook for another minute before adding the chicken back in.
- Pour in the tomatoes, stock, Balsamic and sugar.
- Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
- Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
- Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
- Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 87mg | 29% |
| Sodium | 400mg | 17% |
| Potassium | 891mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3591IU | 72% |
| Vitamin C | 10mg | 11% |
| Calcium | 369mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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