Chicken & ham lasagne

Chicken & ham lasagne

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(19 ratings)

Prep: 20 mins Cook: 50 mins


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



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

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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


  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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Brickboy's picture
5th Dec, 2019
Thought this would have been nice it wasn't
20th Feb, 2018
This was really tasty; the family all commented on how good it was and all had 2nd helpings. I made two and froze them both, as we are a large crowd! I did make up and add extra béchamel sauce - 50g flour and butter etc, as i was not confident of the pasta being soft enough .(I usually use either fresh pasta or I pre-soak the dried sheets). And the recipe didn't seem a huge amount of liquid for the dish. It turned out really well, and I felt my extra liquid was a good idea. Will definitely use this recipe again.
20th Jun, 2017
Really tasty dish, though mine needed a little longer in the oven as the pasta sheets weren't quite cooked through. Flavours are great.
10th Jan, 2016
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!
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's picture
22nd May, 2015
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!
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!
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
11th Jan, 2015
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.
11th Jan, 2015
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.


14th Jun, 2019
Hello, I'm considering making this recipe again (I tried it when it was first published and have not made it for years now), but I was wondering if I could substitute Noilly Prat for the white wine. I have both in my cellar, but we don't drink dry white wine & the Noilly Prat bottle has been open for quite some time... Thanks in advance for your help.
29th Sep, 2016
Does this come out very dry? Most lasagnes usually have a tomato layer as well!
goodfoodteam's picture
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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