Chicken & ham lasagne

Chicken & ham lasagne

This kind of lasagna is an alternative to traditional lasagna and it comes with layered pasta sheets, meat and spinach and is topped with  melted cheese.  If you want to cook lasagna in advance, then you can freeze it and save it for the right moment you want to consume it. Its mild flavor will make this lasagna one of your favorite dishes to your family. If you have leftovers like chicken, then its the perfect dish to use them up.


  • 6 boneless skinless chicken breasts, around 700g
  • ½ medium onion, sliced
  • 2 bay leaves
  • 200 ml white wine
  • 100 g butter
  • 100 g plain flour
  • 500 ml semi-skimmed milk
  • 140 g sliced smoked ham, cut into strips
  • 200 g young spinach leaves
  • 225g no pre-cook dried lasagne sheets (about 20 sheets)
  • 200g ready-grated mozzarella
  • 25 g Parmesan, finely grated

Cooking method

If no leftover chicken will be used for this dish, then start the preparation by putting the chicken breasts in a medium saucepan with the onion, bay leaves and wine. The flavor chicken takes because of  the combination of bay leaves wine and onion is impressing and complimentary to lasagne. Pour over just enough water to cover, around 200 ml. 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.

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.

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. Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.

Recipe source: BBC Good Food

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