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chicken lasagna recipe

Luxurious Chicken Lasagne in a Flash

BY

As it name suggest this chicken lasagne is definitely luxurious and super quick

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
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1 free-range ready-roasted chicken

Tomato sauce

  • 2 Tbsp (30 ml) olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cans (410 g each) whole tomatoes
  • 2 Tbsp (30 ml) sugar
  • a handful of basil (about 30 g), shredded
  • salt and pepper to taste

Cheese sauce

  • 1 C (250 ml) reduced-fat cream or smooth cottage cheese
  • 1 C (250 ml) sour cream or crème fraîche
  • 50 g Parmesan cheese, finely grated
  • 1 Tbsp (15 ml) olive oil
  • salt and pepper to taste

To finish

  • 12 basil leaves
  • 2 C (500 ml) grated mozzarella
  • about 8 lasagne sheets
  • olive oil, for drizzling


 

Chicken

Remove the flesh from the chicken carcass (discarding the skin and bones) and shred into bite-sized pieces. Keep to one side. (Tip: use the carcass and skin to make a delicious stock for soups and sauces.)

Tomato sauce

In a medium saucepan, sauté the onion and garlic in the olive oil until soft and fragrant. Add the tomatoes and sugar and simmer, uncovered, for about 20 minutes, breaking up the tomatoes from time to time. Add theshredded chicken and basil and stir until well combined. Simmer for 5 minutes and season to taste.

Cheese sauce

Combine all the sauce ingredients and season to taste.

To finish

Preheat the oven to 180 °C. Grease a 30 x 25 cm baking dish.

Start with a thin layer of the cheese sauce, followed by a layer of the chicken and tomato mixture, sprinkle with some mozzarella and a few basil leaves and top with a layer of lasagne sheets. Repeat once more and end with a thick layer of cheese sauce. Top with more mozzarella and drizzle with olive oil. Bake for 25–30 minutes or until the pasta is cooked through and the topping is golden brown. Garnish with leftover basil leaves.