Mary Berry Chicken Lasagne Recipe BBC Recipe

This creamy, comforting Mary Berry Chicken Lasagne Recipe Bbc is made with tender chicken, fresh spinach, and ready in 1 hour 10 minutes. The rich Gruyère cheese sauce bubbles up around the pasta edges, turning perfectly golden brown in the oven. I always look forward to serving this lighter alternative to heavy beef classics on chilly evenings.

Why This Classic Works

I used to stick firmly to traditional beef ragu until I tried swapping it for poultry. This lighter version offers a completely different, yet equally satisfying comfort food experience.

My biggest surprise was how much flavour the Dijon mustard adds to the white sauce. It cuts through the richness without overpowering the delicate chicken.

Mary Berry Chicken Lasagne Recipe Bbc Ingredients

• 500g cooked chicken breasts, shredded
• 250g chestnut mushrooms, sliced
• 150g fresh baby spinach
• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 tsp Dijon mustard
• 150g Gruyère cheese, grated
• 9 to 12 dried lasagne sheets
• 1 tbsp olive oil

How To Make Mary Berry Chicken Lasagne Recipe Bbc

1. Sauté the vegetables: Heat olive oil in a pan, fry mushrooms until golden, then stir in spinach until just wilted.
2. Make the sauce: Melt butter in a separate saucepan, whisk in flour for one minute, then gradually whisk in the milk until thickened.
3. Add the flavourings: Remove the sauce from heat, stir in mustard, half the grated cheese, and season well.
4. Combine the filling: Mix the shredded chicken and cooked vegetables into two thirds of the cheese sauce.
5. Layer the lasagne: Spread a third of the chicken mixture in a baking dish, cover with lasagne sheets, and repeat twice more.
6. Bake to perfection: Top with the remaining plain cheese sauce and remaining grated cheese, baking at 200°C (180°C fan) for 40 minutes until bubbling.

Recipe Tips

• Pre-cook the chicken: Using leftover roast chicken saves time and adds deep savoury notes to the dish.
• Squeeze the spinach: Drain excess liquid from the cooked spinach so it does not make the creamy sauce watery.
• Rest before slicing: Let the baked lasagne stand for 10 minutes before cutting to keep the layers intact.

What To Serve With Chicken Lasagne

A crisp green salad with a sharp vinaigrette balances the creamy richness of the pasta layers beautifully. Garlic bread is also excellent for scooping up any leftover cheese sauce from the plate.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. You can also freeze unbaked portions for up to three months, defrosting thoroughly before cooking.

FAQs

Can I use fresh lasagne sheets?

Yes, fresh sheets work perfectly and will reduce the baking time by about 10 minutes.

What can I use instead of Gruyère?

A mature Cheddar or a mix of mozzarella and Parmesan works just as well.

Do I need to pre-boil dried lasagne sheets?

Not if you have enough sauce in the dish. The moisture will cook the pasta as it bakes.

Nutrition

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 650mg
• Total Carbohydrate: 42g
• Protein: 38g

Try More Recipes:

• Mary Berry Chicken Tray Bake Recipe
• Mary Berry Chicken Pasta Bake Recipe
• Mary Berry Chicken Lasagne Recipe