• 12 sheets of lasagne
  • 1 tablespoon oil
  • 1 onion, sliced
  • 4 oz (100 g) mushrooms, sliced
  • 2 teaspoons ground ginger
  • 1 teaspoon grated nutmeg
  • 3 bay leaves
  • salt pepper
  • 3 chicken portions, cooked, skinned and boned
  • 1 tablespoon corn flour (corn starch)
  • 450 ml (3/4 pint) milk
  • 2/3 cup (150 ml) 1/4 pt natural yogurt
  • 4 oz (100 g) Cheddar cheese, grated


  • STEP 1
    Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
  • STEP 2
    Meanwhile, heat the oil in a saucepan and fry the onion until softened.
  • STEP 3
    Add the mushrooms and fry for a further 3 minutes.
  • STEP 4
    Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
  • STEP 5
    Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
  • STEP 6
    Drain the lasagne and spread out on paper towels
  • STEP 7
    Make alternate layers of lasagne and the chicken mixture in a baking dish.
  • STEP 8
    Combine the yogurt and cheese and spread over the top.
  • STEP 9
    Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.

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A star rating of 4.2 out of 5.6 ratings