A lasagne can be tricky to master as getting the ratio of pasta, meat and sauce can take some practice.
However, Mary Berry’s chicken lasagne recipe couldn’t be easier, with more than 20 five-star reviews on BBC Good Food.
The recipe notes said: “Chicken lasagne is a wonderful dish for all the family. I’ve cheated with the white sauce and made a quick creamy sauce instead.
“There are fewer layers than in a traditional dish but it’s still creamy and delicious.
“Soaking the pasta sheets first in water will ensure they cook quickly.”
Ingredients:
For the chicken mixture:
Two tablespoons of olive oil
500g boneless and skinless chicken thighs, chopped
Half a red chilli deseeded and finely chopped
Two garlic cloves, crushed
200g button mushrooms, sliced
200g baby spinach
Two tablespoons of cornflour
200g crème fraîche
One tablespoon of freshly chopped flatleaf parsley
For the sauce:
One 400g tin of chopped tomatoes
Two tablespoons sundried tomato paste
One tablespoon of chopped thyme leaves
To assemble:
Six sheets of fresh lasagne
150g cheddar, grated
Method:
Start by preheating the oven to 200C or 180C Fan and then put the oil in a frying pan over high heat.
Add the chicken pieces and fry until golden but not cooked. Add in the chilli, garlic and mushrooms before frying for a few moments, then add in the spinach.
Measure the cornflour into a small bowl and stir in two tablespoons of water until smooth.
Add the crème fraîche and parsley to the pan with the chicken and stir well, pouring in the cornflour until the sauce has thickened. Then, set the pan aside.
To make the sauce, combine the tomatoes, and sundried tomato paste thyme into a bowl, seasoning with some salt and pepper.
Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft and then spoon a third of the chicken mixture into an oven dish.
Spoon a third of the tomato sauce over the chicken and arrange three lasagne sheets on top.
Repeat the layers and finish with a final layer of chicken mixture and sauce, and two layers of lasagne sheets.
Sprinkle the top with the grated cheese and bake for 35 to 45 minutes, until golden brown and bubbling.