This creamy, bubbling Mary Berry Chicken Lasagne replaces the traditional white sauce with a clever crème fraîche filling and adds a tangy tomato layer for balance. Made with tender chicken thighs, fresh spinach, and sun-dried tomato paste, it is ready in just one hour. I love the moment you pull it from the oven, revealing a golden, crispy cheddar topping that hides the rich layers underneath.

The Secret To Getting It Right

What I learned making this version is that Mary Berry skips the labour-intensive béchamel sauce entirely, opting for crème fraîche thickened with a little cornflour. It sounds unusual, but it keeps the filling wonderfully stable and rich without the floury taste of a rushed roux. The addition of sun-dried tomato paste to the cold tomato layer gives it a depth that usually takes hours of simmering to achieve.

The biggest surprise, however, was her instruction to soak the fresh lasagne sheets in boiling water before assembling. I used to think fresh pasta didn’t need this, but soaking ensures the edges don’t curl up and become hard during baking. It guarantees soft, perfectly cooked pasta every single time.

Mary Berry Chicken Lasagne Ingredients

For the Chicken Filling:
2 tbsp olive oil
500g skinless, boneless chicken thighs, diced
½ red chilli, deseeded and finely chopped
2 large garlic cloves, crushed
200g button mushrooms, sliced
200g baby spinach
2 tsp cornflour
200g crème fraîche (full fat works best)
1 tbsp chopped fresh flatleaf parsley
For the Tomato Sauce:
400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
1 tbsp chopped fresh thyme
Salt and freshly ground black pepper
To Assemble:
6 fresh lasagne sheets
150g mature Cheddar cheese, grated

How To Make Mary Berry Chicken Lasagne

Brown the Chicken: Preheat your oven to 200°C (180°C fan/Gas 6) and grease a shallow 1.8-litre ovenproof dish. Heat the oil in a large frying pan over high heat. Add the diced chicken thighs and fry quickly until golden brown but not cooked through.
Add Vegetables: Toss in the finely chopped chilli, garlic, and sliced mushrooms. Fry for a few minutes until the mushrooms soften. Add the spinach and stir constantly until it has wilted down completely.
Thicken the Sauce: In a small bowl, mix the cornflour with 2 tablespoons of water until smooth. Add the crème fraîche and parsley to the chicken pan, stir well, then pour in the cornflour mixture. Simmer gently until the sauce has thickened, then set aside.
Prepare Tomato Layer: In a separate bowl, combine the tinned chopped tomatoes, sun-dried tomato paste, and thyme. Season generously with salt and pepper. You do not need to cook this sauce.
Soak the Pasta: Place the fresh lasagne sheets in a shallow dish and cover them with boiling water. Let them soak for a few minutes until soft and pliable.
Assemble the Lasagne: Spoon one-third of the creamy chicken mixture into the base of your dish. Spoon one-third of the tomato sauce over the chicken. Arrange two lasagne sheets on top (cut to fit if needed).
Repeat and Bake: Repeat the layers twice more, finishing with a final layer of chicken and tomato sauce (you should have three layers of filling and two layers of pasta). Sprinkle the grated Cheddar over the top. Bake for 35–40 minutes until golden brown and bubbling.

Recipe Tips

Don’t skip the soak: Even though the package says “ready to use,” soaking fresh lasagne sheets in hot water ensures a silky texture and prevents the corners from drying out in the oven.
Use chicken thighs: Mary specifies thighs because they stay juicy and tender during the double cooking process (frying then baking), whereas breast meat can become dry and stringy.
Cornflour consistency: The cornflour is essential here; without it, the crème fraîche might split or become too watery as the spinach releases moisture.
Resting time: Let the lasagne stand for 10 minutes after taking it out of the oven. This helps the layers set so it doesn’t collapse when you slice it.

What To Serve With Chicken Lasagne

Since this dish is quite rich with cheese and crème fraîche, a crisp green salad with a sharp vinaigrette cuts through the creaminess perfectly. You could also serve it with garlic bread to mop up the tomato and creamy sauces, or some steamed green beans for a lighter side.

How To Store

Leftovers can be stored in the fridge for up to 2 days. Reheat thoroughly in the oven or microwave until piping hot. You can also freeze the assembled (but unbaked) lasagne; defrost fully in the fridge before baking, adding an extra 5–10 minutes to the cooking time.

FAQs

Can I use dried lasagne sheets?
Yes, but you must blanch them in boiling water for 3–5 minutes first to soften them, as there isn’t as much liquid in this recipe as a traditional béchamel lasagne to cook dry pasta.

Is the chilli very spicy?
No, half a seeded red chilli adds a gentle warmth rather than heat. If you are serving very young children, you can leave it out, but it does lift the flavour significantly.

Can I use chicken breast instead?
You can, but be careful not to overcook it during the frying stage. Brown it very quickly so it finishes cooking in the oven without drying out.

Nutrition

Calories: 602 kcal
Total Fat: 32g
Saturated Fat: 16g
Cholesterol: 110mg
Sodium: 650mg
Total Carbohydrate: 35g
Protein: 42g

Try More Recipes:

Mary Berry Chicken Casserole
Mary Berry Chicken Pancakes Florentine Recipe
Mary Berry Smoked Chicken Salad with Walnuts Recipe