Chicken & ham lasagne

Chicken & ham lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(16 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
vsmuncey
3rd Dec, 2014
3.05
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!
dawnmelton
27th Nov, 2014
You forgot to include the white sauce in the method lol

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?