Mary Berry said her chicken spinach and tomato lasagne recipe is a “wonderful dish for all” to enjoy.
“There are fewer layers than a traditional lasagne but it’s still creamy and delicious,” said Mary Berry.
Serving up to eight people, it’s a great meal to cook when you have a large gathering.
The chicken lasagne is also great for freezing, so people can have access to the meal whenever they like.
Mary Berry advised: “Soaking the lasagne sheets in water first ensures they will be cooked and tender.”
Chicken spinach and tomato lasagne
Serves: six to eight people
Ingredients
Six sheets of fresh lasagne
150g (5oz) Cheddar, grated
Lasagne mixture
Two tablespoons of olive oil
500g skinless and boneless chicken thighs, diced
Half of a red chilli, deseeded and finely chopped
Two large garlic cloves, crushed
200g button mushrooms, sliced
200g baby spinach
Two teaspoons of cornflour
200g of creme fraiche
Lasagne sauce
One tablespoon of chopped flatleaf parsley
One x 400g tin chopped tomatoes
Two tablespoons of sun-dried tomato paste
One tablespoon of chopped thyme leaves
Equipment
Ovenproof dish
Method
Preheat the oven to 200°C/180°C fan/gas six.
Make the lasagne filling
Fry oil on a high heat; once hot, add the chicken pieces and cook until golden. Add the chilli, garlic and mushrooms.
Meanwhile, mix the cornflour and two tablespoons of water until smooth.
Add spinach to the frying pan; once wilted, add creme fraiche and parsley, mix, then add the cornflour and water mixture. Stir until thickened. Set aside.
Make the sauce
Combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season with salt and black pepper, and mix.
Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.
Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange three lasagne sheets on top.
Repeat the layers – chicken mixture, herb sauce, and lasagne sheets – finishing with a sprinkling of grated cheddar and bake in the oven for 35 to 40 minutes. Serve with salad.
