Sun-Dried Tomato and Chicken Lasagna
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
503 kcal
-
Course
Main Course
-
Cuisine
Italian
Sun-Dried Tomato and Chicken Lasagna
Report
Try this delicious twist on a classic: Chicken Lasagna with a rich sun-dried tomato sauce and gooey cheese. Comfort food with a healthy twist.
Share:
Ingredients
For the chicken ragu
- 1 tablespoon olive oil
- 1 red onion diced
- 1 bell pepper diced
- 1 carrot peeled and diced
- 1 Courgette (zucchini) diced
- 300 g cooked chicken chopped
- 6 sun-dried tomatoes sliced
- 10 olives sliced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon tomato puree
- 1 Stock pot
- 2 tablespoon balsamic vinegar
- 1 pinch sea salt
- 1 pinch ground black pepper
- 500 g passata
- 2 tablespoon sun-dried tomato pesto
- 60 g spinach
For the white sauce
- 750 ml milk
- 50 g butter
- 2 tablespoon plain flour
- 1 teaspoon mustard
- 1 pinch sea salt
- 1 pinch ground black pepper
- 20 g parmesan grated
For the lasagna
- 6 lasagna sheets
- 20 g parmesan grated
- 60 g cheddar cheese grated
Add to Shopping List
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Make the ragu
- Heat 1 tablespoon Olive oil over a medium heat and add 1 Red onion, 1 Bell pepper, 1 Carrot and 1 Courgette (zucchini). Cook until starting to soften, about 5 minutes.
- Add 300 g Cooked chicken, 6 Sun-dried tomatoes, 10 Olives, 1 tablespoon Tomato puree, 1 teaspoon Paprika and 1 teaspoon Dried oregano. Cook for a further 5 minutes.
- Add 500 g Passata, 1 Stock pot, 2 tablespoon Sun-dried tomato pesto, 2 tablespoon Balsamic vinegar, 1 pinch Sea salt and 1 pinch Ground black pepper. Mix well. Reduce the heat to low and simmer for 10 minutes.
- Add 60 g Spinach to the ragu and heat until it has wilted.
Make the bechamel
- Meanwhile, make the bechamel sauce by adding 750 ml Milk, 50 g Butter, 2 tablespoon Plain flour 1 teaspoon Mustard1 pinch Sea salt and 1 pinch Ground black pepper to a pan and simmering until thick, continuously whisking.
- Once thickened, add 20 g Parmesan and stir until it has melted.
Build the lasagna
- Put half of the ragu on the bottom of a baking dish.
- Spoon ⅓ of the bechamel over the ragu.
- Lay 3 of the 6 Lasagna sheets over the bechamel.
- Add the remaining ragu, then another ⅓ bechamel, then 20 g Parmesan.
- Add the other 3 lasagna noodles, the remaining bechamel and sprinkle over 60 g Cheddar cheese.
- Cook for 25-30 minutes, until the cheddar is bubbling.
Notes
- If the chicken lasagna starts to brown a bit too much, then you can add some foil on top for the last 10 minutes of cooking.
- Allow the lasagna to rest for 10 minutes before serving. This helps it set and makes it easier to slice.
- Add a kick of heat by mixing some red pepper flakes or diced jalapeños into the chicken filling. You can also use a spicy marinara sauce for an extra layer of heat.
Nutrition Information
Show Details
Serving
1portion
Calories
503kcal
(25%)
Carbohydrates
48g
(16%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
76mg
(25%)
Sodium
682mg
(28%)
Potassium
1092mg
(31%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
4501IU
(90%)
Vitamin C
46mg
(51%)
Calcium
317mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 503kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 682mg | 28% |
| Potassium | 1092mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 4501IU | 90% |
| Vitamin C | 46mg | 51% |
| Calcium | 317mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Spaccatelle pasta with Sicilian sun-dried tomato pesto and burrata.
Mediterranean, Italian
5.0
(15 reviews)
