Mary Berry’s chicken lasagne recipe is so quick and easy to rustle up that it can be on the table in under 30 minutes and it’s creamy and delicious too
Perfect for feeding the entire family, or for popping in the freezer for a later date, chicken lasagne is simple to prepare and cook.
In her Mary Berry Cook and Share recipe book, the legendary cook explained: “I’ve cheated with the white sauce and made a quick creamy sauce instead. There are fewer layers than in a traditional lasagne but it’s still creamy and delicious.”
And she offers a professional cooking tip to make it taste even better: “Soaking the lasagne sheets in water first ensures they will cook quickly.” It comes as Brooklyn Beckham is torn to shreds by royal chef for ‘ridiculous’ idea.
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Here’s how to make Mary Berry’s straightforward chicken lasagne recipe that can be prepared in less than 30 minutes, reports the Express.
How to make chicken lasagne:
- Preheat the oven to 200C (180C fan/gas six).
- Place the oil in a frying pan over a high heat.
- Add the chicken pieces and fry rapidly until golden but not cooked.
- Add the chilli, garlic and mushrooms and fry for a few moments.
- Add the spinach and stir until wilted.
- 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.
- Pour in the cornflour mixture and stir until thickened.
- To make the sauce combine the tomatoes, sun-dried tomato paste and thyme in a bowl.
- Season with salt and pepper and mix well.
- Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Ladle a third of the chicken concoction into the oven dish, followed by a third of the tomato sauce.
- Place three lasagne sheets on top and repeat the layers.
- End with a final layer of chicken mixture and sauce.
- Dust the top with grated cheddar and bake for 35 to 40 minutes, until it turns golden-brown and is thoroughly cooked. Serve alongside a fresh salad.
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