Chicken & ham lasagne

Chicken & ham lasagne

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(11 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 6 - 8
This comforting dish of layered pasta sheets, meat and spinach is topped with gooey, melted cheese - freeze now for entertaining later

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal464
  • fat20g
  • saturates12g
  • carbs29g
  • sugars5g
  • fibre2g
  • protein37g
  • salt1.2g
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Ingredients

  • 6 boneless skinless chicken breasts (around 700g)
  • ½ medium onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 bay leaves
  • 200ml white wine
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g plain flour
  • 500ml semi-skimmed milk
  • 140g sliced smoked ham, cut into strips
  • 200g young spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 225g no pre-cook dried lasagne sheets (about 20 sheets)
  • 200g ready-grated mozzarella
  • 25g parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.

  2. Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.

  3. Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.

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Comments, questions and tips

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leight79
20th Jun, 2017
3.8
Really tasty dish, though mine needed a little longer in the oven as the pasta sheets weren't quite cooked through. Flavours are great.
LJfoodie
10th Jan, 2016
3.8
Just made this but substituted plain flour with cornflour and used gluten-free lasagne sheets due to dietary restrictions. Also used bacon fried in garlic-infused olive oil rather than ham as it needed using up. Was very tasty, but added a small amount of parmesan between the layers for more flavour. Ran out of sauce for the final layer... so did a simple béchamel with extra mature cheddar grated on top (rather than mozzarella). Will be having leftovers for lunch tomorrow! Yum!
bikerbell
10th Aug, 2015
Really tasty. I made half the quantity for 2 of us, but got carried away and used the full amount of cheese for the topping! No bad thing unless I think about the calories.... Will make this again.
luptonian
22nd May, 2015
5.05
One of my new favourites! Absolutely loved this, great recipe and so tasty. I followed the recipe exactly, just halving the ingredients to make smaller dish, and it worked out great. Highly recommend this!
izmadge
1st Apr, 2015
Made this yesterday, ŵent down really well. I made a few changes so that I could use up the remains of a roasted chicken. I softened the onion for a few mins, then added chicken stock, white wine and a bay leaf and used this to top up the liquid for the sauce. Worked a treat!
rebecca_1980
2nd Feb, 2015
Really tasty dish, but did make some small amendments. Followed the recipe until stage 3 then added a few extras. Added, a little bit of cheese, 1tsp mustard powder, plenty of black pepper. Will make again, loved by all 10/10
bowley1
11th Jan, 2015
3.8
My Kids normally moan when I do anything but the normal beef ragu lasagne but they lapped this up. I did add a little more cheese sauce as the top layer wasn't covered.
joanna1972
11th Jan, 2015
3.8
Very tasty change from the traditional lasagne. Should have bought much more mozzarella or saved some sauce for the final layer...had to add some cheddar to ensure the top layer was covered.
kathryndonna's picture
kathryndonna
30th Dec, 2014
3.8
I made this on Boxing Day using leftover turkey and ham. I found that I didn't need all of the turkey, 500g was plenty although I did use slightly more ham cut from thick slices from the joint. I added plenty of seasoning to the sauce which it needed and some chopped basil. The sauce needs to be fairly thin as the pasta absorbs some as it cooks and this was just right. The result was a lovely comforting dish that didn't feel at all like we were eating leftovers.
vsmuncey
3rd Dec, 2014
2.55
Was a little bit bland and had to thicken the sauce more as it was really thin. But otherwise good. Don't scrimp on the mozzarella either!

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lisacooking
29th Sep, 2016
Does this come out very dry? Most lasagnes usually have a tomato layer as well!
goodfoodteam's picture
goodfoodteam
13th Oct, 2016
Hi Lisa,Having triple-tested this recipe, we can vouch for the fact that it's not dry. There's plenty of the creamy chicken sauce - it's different from the tomato variety but no less moist and delicious! Enjoy :-)
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