- Meat and poultry
- Chicken pasta
- Chicken pasta bakes
- Chicken lasagne
A filling, creamy, cheesy chicken lasagne. There's no pre-cooking if you use fresh pasta. Even if you don't, just boil the lasagne sheets first, then simply layer all of the ingredients, and bake! You can use leftover chicken, if desired. But pre-cooked chicken from the supermarket works a treat.
62 people made this
- 9 lasagne sheets
- 1 (295g) tin condensed cream of mushroom soup
- 1 (295g) tin condensed cream of chicken soup
- 1 large onion, chopped
- 225g cottage cheese
- 225ml soured cream
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 5 tablespoons sliced black olives (optional)
- 75g grated Parmesan cheese
- 575g chopped, cooked chicken meat
- 225g grated Cheddar cheese
- 275g grated mozzarella cheese
MethodPrep:15min ›Cook:50min ›Extra time:10min resting › Ready in:1hr15min
- Cook lasagne sheets in a large pot of boiling salted water until al dente. Drain.
- In a large bowl, mix together cream of mushroom soup, cream of chicken soup, chopped onions, cottage cheese, soured cream, poultry seasoning, oregano, basil, grated Parmesan cheese and chicken. If desired, add olives.
- In a 20x30cm baking dish, layer 3 lasagne sheets, half of the chicken sauce, grated Cheddar cheese, 3 lasagne sheets, remaining chicken sauce, 3 lasagne sheets and finally grated mozzarella cheese. Cover with aluminium foil.
- Bake in a preheated 180 C / Gas 4 oven for 40 minutes. Remove foil, and continue baking for 10 minutes. Let stand 10 minutes before serving.
Reviews & ratingsAverage global rating:(43)
Reviews in English (31)
My husband and I really enjoyed this chicken lasagna. I also brought some to work after I froze some. And everyone at work wanted the receipe. Also, I used 12 noodles instead of 9. And I used the no-boil noodles. I let them soak in cold water for 20 mins. This way the noodles do not soak up all the liquid when cooking.-03 May 2002
This was delicious! Even my picky boyfriend liked it. I used cream of mushroom soup with roasted garlic and cream of chicken with herbs- it gave it great flavor. I also added a package of frozen chopped broccoli for some extra veggies and some chopped green pepper. Next time I think I'll add red pepper to add color. Using frozen chopped cooked chicken, frozen broccoli and prechopped onion and pepper made putting this together a breeze! Its even better the next day too! will definitely make this again.-03 Jun 2007
This is excellent!...I doubled the recipe first time I made it(mainly just so we could have leftovers).Knew it was going to go over well in my house and it sure did! Husband and kids all loved! Big time saver for me was just buying 2 rotisserie chickens and throwing it all together....made recipe exact, except added extra mushrooms and served it with Bruscetta and salad and topped it all off with an Italian Cream Cake. Thanks for a great lasagna recipe!-12 Jan 2006
Lasagne in one pot? But of course. To be fair, this one pot super-quick cheat’s lasagne is not strictly a lasagne, rather more bolognese and soft pasta, but hey, it’s still easy to make and it all comes out the same colour in the end, right? Naturally, before we get to the recipe, I’m going to say words at you until your eyes glaze over and you stop nodding politely. It’s part two of our fabulous whirlwind tour of Peterborough, so let me bust out the banner once more…
You can find part one by clicking here, but honestly, don’t bother. Actually do bother, I’ll get 0.0001p for each page-load, and if I earn enough money, I can pay someone to raze Peterborough to the ground so it never haunts my life again. Where were we…
Ah yes. The charming Norman Cross Premier Inn. After a night spent sweating, tossing and peeling our back fat away from each other with loud slurps, we woke bright and breezy. We decided that we’d take care of our ablutions and then see about getting some breakfast. Can I let you in on a mortifying secret? We chose not to get the Premier Inn breakfast that we normally do because it wasn’t an unlimited buffet. How greedy, I know. Technically it was unlimited in the sense that I could ask the waiter to bring me more bacon, more eggs, more sausages and a portable ECG monitor, but I’m always too shy.
We like our breakfast to spread far beyond what the eyes can see and frankly, if I’m not clutching my chest, hoisting my fat-arse out of my chair and walking to a tureen of beans with the barely-disguised disgusted whispers of the other occupants of the hotel, I’m not interested. We made do with a Twirl from the vending machines and that was that.
We stopped by reception to ask if we could change rooms. I explained that the room was too hot and that Paul’s genitals now looked like a trio of celebration balloons left tied to a fence for a week, and the receptionist promised that she would arrange a new room for us once we returned from our day out. The charmer from the day before was obviously off meeting with Big Men in New York. We decamped back to our sweatbox so Paul could slide the chocolate bolt across, giving me time to plan our day.
I logged onto tripadvisor to find something to do. When the third or fourth suggestion is a chain cinema, you know you’re in trouble. I searched High Wycombe and Lowestoft (sorry, I’m so proud of that laboured joke that it’s staying in) and there was absolutely bot-all to do that didn’t require an outrageous drive and the threat of growing old prematurely by osmosis due to close proximity of coach tours.
Eventually Paul’s voice piped up from the thunderbox to tell me Bletchley Park (home of the codebreakers during WW2) was about an hour away. Shamefully, my reaction was meh, but faced with the prospect of X-Factor repeats and turning into a prune in the hotel room, we agreed that Milton Keynes our best chance of happiness – something which I’m fairly sure has never, ever been said about Milton Keynes before. Before we yawned our way down the A1 we needed fuel, and thanks to the good folk at the Mace garage in Yaxley, even that turned into a right song and dance.
See, Paul got out, put the nozzle in and clicked the handle. The pump dispensed about 4p worth of fuel then shut off. The lady behind the counter looked grimly at him through the window and ignored his plight – he kept clicking, the fuel would dribble out enough fuel to get us approximately 4ft off the forecourt and then shut off. I’m sitting in the car effing and jeffing because I’d spotted an Esso literally over the road and Paul’s clicking away like he’s a farmer counting his sheep.
Eventually, the Queen of the Pumps spots something is awry and comes out. What followed was an excruciating exchange where she just didn’t accept it was her fuel pump that was broken. No, Paul hadn’t ‘put it in right’ (I find that easy to believe, given the years and years of ‘up a bit, down a bit, up a bit more, push forward – honestly, sometimes gay sex is like I’m guiding someone in Knightmare – SIDESTEP LEFT), then he ‘wasn’t clicking hard enough’. In a gesture that speaks volumes about his character, he decided against going all No Country For Old Men on her and smiled politely throughout. IT TOOK TEN MINUTES. I mean, God loves a trier, but we know how to use a bloody petrol pump for goodness sake, we’re not on the fucking Krypton Factor.
She went in and reset the pumps about a dozen times before asking whether we’d like to switch to another problem. Guessing that the second pump would probably require us to solve a cryptic crossword and a complex Sudoko we politely declined and went on our way over the road, where only a packet of Cadbury’s Snacks could calm our ire. I wouldn’t have minded so much but Paul actually went in and paid the £2.10 of fuel we eventually got. Bah.
Driving in Milton Keynes is an adventure, isn’t it? Bill Bryson absolutely hated the place and whilst I thought it looked alright from the car, I had no desire to step out and trip the light fantastic myself. Things became tense when we realised the Sat-Nav, built into the car with no obvious way to turn her down, was having a complete shitfit over the amount of roundabouts. If the British government ever need to break a terrorist they need only to strap them into a Ford Fiesta and let them endure 20 minutes of ‘AT THE NEXT ROUNDABOUT TAKE THE SECOND LEFT AT THE NEXT ROUNDABOUT TAKE THE THIRD EXIT AT THE NEXT ROUNDABOUT TAKE THE THIRD ROUNDABOUT TAKE THE JUNCTION TAKE TAKE TAKE ROUNDABOUT ROUNDABOUT ROUNDABOUT’. I felt like I was being driven by Johnny 5 in the throes of a nervous breakdown.
We arrived at Bletchley Park with only mild tinnitus and discovered a small computer museum at the arse-end of the car-park. Being giant geeks we were very excited, and, being giant geeks, we waddled breathlessly to the entrance just as the volunteer flipped the open sign over and opened the door. Hooray! We immediately got stuck behind a visitor who thought he was God’s Gift to comedy, every line to the cashier was a ‘joke’ and bit of patter. It was just awful. I had a thought that it must be what it is like to be stuck behind me in Tesco but I quickly tucked that thought away into the same mind-folder where the ‘I bet that ingrown toenail goes septic and you lose your foot’ and ‘is your heart supposed to go boom-badum-boom-badum-BOOM-whoo when you climb stairs’.
The computer museum was a treat. It was a pleasure to be somewhere which wasn’t full of screaming children getting their arses smacked and stupid interactive displays that don’t work. No, this museum was decidedly (and fittingly) old school – full of amazing old computers and genuine pieces of history like the Tunny machines and Colossus, which were both instrumental in helping decipher secret messages during World War Two. We revelled at the old computers from times way past and then were horrified to find that computers we remembered from our youth were classed as ‘retro’. I’ve never felt so old. A lot of the old machines were switched on and I couldn’t resist typing
HELLO SORRI HUNS MI APP IS DOWN HOW MANI SUNS IN ALDI YOGURTS PLEASE XOXOXO
into an old ICL DRS6000. I know, I’m a stinker. We did want to sit and play on the old BBC computers (I’ve never finished Granny’s Garden and god-damnit, I still remember where the magic tree is) but there was a group of three lads in the room spraying spittle through their braces and chuckling loudly about frame-rates. Is there a word for intimidation mixed with pity? I bet there’s a German word. Regardless, we moved on and after a quick fanny about with a few knobs in the classroom (oh that takes me back) we were done. We left a lovely positive Tripadvisor report and made our way down to the actual Bletchley Park estate.
Now, something to annoy you, due to ongoing issues with the managements of both attractions, you pay twice – once to visit the Computing Museum (block H of the estate) and once more to visit the rest of the estate. Hmm. Naturally, because the estate had a few interactive boards and a video tour, the price for entry is £34.50 for the two of us. Bah. However, this too was a lovely few hours – we wandered around at our own pace, taking in the interesting stories and displays, and credit where it’s due, the attraction does an excellent job of celebrating the amazing work that folks like Alan Turing did. I confess to a little bit of museum-fatigue: there’s only so many times you can walk into a hut, look at a map on a table and nod appreciatively. It also gave us both pause to think that only 64 years ago being gay was cause enough to lock someone up for gross indecency. How far we’ve come, eh.
Tell you what – let’s pick the rest of our tale up tomorrow – we’re already at 1,500 words and I know how you all get when you’re hungry. Tonight’s one-pot recipe then is one pot super-quick cheat’s lasagne and whilst it doesn’t look like much in the photo, it’s a very tasty wee dish to make during the week and take to lunch the next day. On we go…
- Onion - 1 small white onion, finely chopped.
- Garlic - 2 fat garlic cloves, finely chopped.
- Carrots - 1 large carrot, washed, peeled and finely chopped.
- Celery - 1 stick, finely chopped.
- Streaky Bacon - 3 rashers, cut into small pieces.
- Beef Mince - 500g of lean beef or steak mince.
- Passata - 400g of smooth passata, although a tin of chopped tomatoes could you used instead.
- Herbs - A mixture of thyme, oregano, rosemary and smoked paprika.
- Marmite - Helps give the ragu a lovely rich flavour.
- Lasagne Sheets - 8 fresh lasagne sheets.
For the cheat's white sauce
- Crème Fraiche - 300g of full-fat creme fraiche. Soured cream could be used as an substitute.
- Milk - Two tablespoons of milk ( I used semi-skimmed) helps thin the sauce out.
- Parmesan - 100g of finely grated Parmesan is mixed into the creme fraiche with an additional 150g of grated Parmesan sprinkled on top before baking. To save even more time why not buy pre-grated Parmesan!
Lasagne is a winter wonder comfort food - layers of sauce, cheese and pasta all baked together into the most beautiful pasta dish.
But it doesn't stop at the traditional beef lasagne, there are so many different lasagne fillings to try and put a twist on the traditional beef lasagne recipe, from white chicken lasagne to mexican lasagne filled with beans and rice. Check out these traditional lasagne recipes as well as unique lasagne recipes with modern twists.
Classic Beef Lasagne
Get the recipe: Classic Beef Lasagne
The traditional beef lasagne with béchamel and Bolognese. A fantastic and freezer-friendly meal that will satisfy the family, and great for gifting too.
Chicken, Spinach and Mushroom Lasagne
This white chicken lasagne is creamy and cheesy, using chicken mince instead of beef mince. It has extra veggies and a creamy cheese sauce that offers a little twist on the classic lasagne.
A vegetarian lasagne filled with pumpkin, spinach, zucchini and more to make a wholesome and filling meat-free meal. The addition of eggs is a different way to fill lasagne, and it works so well.
Get the recipe: Vegetable Lasagne
Lasagne with Ricotta Cheese
For those who love ricotta in their lasagne, this beef lasagne uses and veggie-packed bolognese and a ricotta cheese sauce instead of béchamel.
Get the recipe: Mexican Lasagne
For the Tex-Mex fanatics, this Mexican inspired lasagne will go down a treat. Made with tortillas instead of pasta and filled with Mexican spices, beans and rice and beef, it's a lasagne revolution you have to try.
Spinach, Ricotta and Mushroom Lasagne
Fungi lovers rejoice! With equal parts mushroom and pork, this lasagne is full of umami mushroom flavour plus a nice amount of hidden veggies.
Another Mexican twist on lasagne, this time fusing nachos and lasagne together for an ultra saucy, meaty take on the two dishes together. Great for those who love a bit of extra crunch!
Get the recipe: Nacho Lasagne
Cheat's Frypan Lasagne
Have some leftover Bolognese that needs a home? This lasagne shortcut is what you need! Made in a skillet with a fast ricotta cheese sauce, this recipe only takes 40 mins.
Zucchini and Sweet Potato Lasagne
A hearty vegetarian lasagne that only requires 6 ingredients (plus salt and pepper)! Layered with tender sweet potato, meltingly tender zucchini and golden cheese, now that's a winning dinner.
Click here for more tips on baking the best lasagne! We also have tips for making béchamel sauce and more pasta recipes.
Lasagne with Cheat's Bechamel
Sauté onion, garlic, carrot and celery in 2 tablespoons of olive oil until softened and onions are translucent. Add the mushrooms and cook for a further 5 minutes. In a separate pan heat remaining 1 tablespoon of oil and add mince. Cook mince over a high heat stirring constantly until browned. Add the wine and cook out for 3 minutes then stir through the tomato paste. Stir in onion mixture, tinned tomatoes, Simon Gault Italian seasoning, Gault's Beef Stock concentrate, and simmer for 10 minutes. To make the Cheat's Bechamel sauce, in a big bowl mix together the marscapone, ricotta cheeses and cream until an even consistency then stir through the grated parmesan. Season with salt and pepper. Lay lasagne sheets in the bottom of a greased baking dish (23cm by 33cm), cover with a layer of mince followed by a layer of the cheats bechamel. Repeat the layers starting with another lasagne pasta sheet. Finish with a final lasagne sheet covered in cheats bechamel sauce then sprinkle with the remaining parmesan cheese. Bake at 180°C for 35 minutes or until your lasagne is golden. Slice and serve with green salad.
Cheat's chicken lasagne recipe - Recipes
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- Place chicken on an oven tray lined with baking paper. Drizzle with half the oil.
- Cook in a moderate oven (180C) for about 15 to 20 minutes, or until cooked. Cool. Shred chicken.
- Meanwhile, make sauce. Whisk all ingredients in a large jug until combined.
Heat remaining oil in a large frying pan over a medium to high heat. Add leek, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes, or until tender. Transfer to a large bowl. Stir in chicken and vinegar. Season.
Lamb and mushroom lasagne
a large onion
garlic 2 large cloves
minced lamb 500g
chestnut mushrooms 200g
fresh lasagne sheets 200g
béchamel sauce 500ml
Peel the onion, roughly chop it and put it into a deep heavy-based pan with the butter and let it cook over a medium heat. Peel and crush the garlic and add to the onion, stirring occasionally till the onion has softened and is beginning to colour lightly.
Push the onion to one side and add the minced lamb, leaving it be, without stirring, for a few minutes till it has started to brown. Stir and continue cooking, mixing the onion in as you go. Set the oven at 200C/gas 6.
Chop the mushrooms quite finely and add them to the pan, continue cooking, stirring occasionally, till all is golden, seasoning generously with salt and black pepper.
Pour in the stock, mix thoroughly, then leave to simmer on a moderate to low setting for a good 20 minutes till it is thick and rich.
Lightly butter a shallow baking dish, place a sheet of lasagne on the base, then half of the mince. Place another sheet of lasagne on top then the remaining mince followed by a third lasagne sheet then the béchamel sauce. Grate a thin layer of parmesan over the top and then bake for about 40 minutes till lightly crisp and brown on top (I like mine very brown, like the skin on a rice pudding).
Proper slimming world deep dish lasagne
This doesn't need to be served in a deep dish - just make it like a normal lasagne, if you don't mind - it serves four people and uses wraps in place of pasta. I know, I know, we're scum, but listen, it works really well. This is Davina McCall's recipe, and you don't argue with the Queen.
This serves four and uses your HEB and HEA .- but it's absolutely bloody worth it, and you get loads!
It might look like a lot of ingredients but honestly, this is quick to make! Also, top tip: if you're using a circular dish, before you start cooking stick it upside down onto a wrap and cut out around the dish the perfect shape - your wraps will now fit lovely and snug!
- three Weight Watchers White low fat wraps (one wrap is a HEB - so as this serves four, you'll use just under your HEB allowance, but easier just to say you've used it)
- 500g of 5% beef mince
- two large red onions, chopped finely
- one large pepper, chopped finely
- two garlic cloves, minced
- 1 tsp of dried oregano
- 1 beef stock cube
- two tins of chopped tomatoes
- one large bag of spinach
- one courgette, grated
- 180g of ricotta cheese (2 x HEA)
- pinch of nutmeg
- 220g of Philadelphia Lightest (2 x HEA)
- teaspoon of wholegrain mustard (1/2 a syn - up to you if you want to syn an eighth of a bloody syn!)
- cherry tomatoes to go on the top
- pop the oven on 180 degrees (fan)
- start by making the mince layers for your lasagne - gently fry off the onion, pepper and garlic for a few minutes in a few sprays of oil
- add the mince and beef stock cube and cook until browned
- add the chopped tomatoes and oregano together with a pinch of salt and pepper
- allow to simmer and bubble until it has reduced right down to a thick mince, which is also my name for Paul
- start on the middle layer whilst the mince is cooking - first step, wash your spinach - don't dry it too vigourously
- tip your spinach and grated courgette into a pan with just a tiny splash of water and wilt it down over a low heat (if you leave the lid on, the spinach will steam and wilt much quicker
- once everything has wilted down, take the spinach over to the sink and squeeze as much liquid out of it as you can
- seriously, keep squeezing - top tip is to put the spinach on a chopping board, put another chopping board over the top and squeeze the two together - get every last bit of moisture out!
- finely chop the cooked spinach and tip back into your pan together with the ricotta and nutmeg - stir until the ricotta has softened and the spinach is mixed in, then set aside
- layer your lasagne in the deep dish: half of the mince mixture, followed by a wrap, followed by the spinach and ricotta, then a wrap, then the rest of the mince, then another wrap
- make the white sauce for the top by popping your philadelphia into a pan, add the mustard and soften it over a low heat - add a splash of milk if it is too thick, but it should be fine
- pour over the top, add halved cherry tomatoes and grate some extra cheese on top if you want more, though do syn it!
- cook for a good forty minutes and then enjoy!
- if you're looking for a place to get excellent low fat beef mince, try our Musclefood Freezer Filler: you get loads for the price together with excellent chicken and bacon! I mean, what's not to love? Click here to order
- sort that garlic in seconds with one of these Microplane graters! It’s our most used kitchen gadget!
- if you're struggling to find a deep dish, have a look in TK Maxx - we found ours in there. A deep cake tin will do exactly the same job, or throw it in a normal Pyrex dish - there's no need to spend a lot of money here!
Mind we’ve got some bloody amazing, different pasta recipes – let me show you some syn-free suggestions!
For the sausage bolognese (makes 4 portions):
1. Heat a generous splash of light oil in the bottom of a large saucepan over a medium heat. When the oil is shimmering, add the onion, carrot and celery. Cook for about 5 minutes until the pieces have started to soften, but they have not yet started to brown.
2. Add the garlic and cook for another 2 minutes until the garlic is soft, but again, don't let it start to brown (brown garlic is burnt garlic).
3. Add the sausage meat, breaking it into pieces with the back of your mixing spoon, stirring every few minutes. The sausage meat should start to break up like mince meat as it cooks.
4. Once the sausage meat is cooked through, add the stock, wine, tinned tomatoes, tomato purée, oregano, a good pinch of sugar and a generous seasoning of salt and black pepper. To get the last of the goodness out of the tomato tin, pour a little of the wine or stock into the tin and swill it around before adding it to the saucepan.
5. Bring to the boil, then reduce the heat to low, and allow the sauce to simmer, without a lid, for 55 minutes. In the last 10 minutes of cooking, taste a little bit of the sauce to check the seasoning. Add more pepper if you think it needs a bit more flavour. More salt will help if you think the sauce tastes a little bland, and a bit more sugar will round out the sauce if it tastes too acidic.
For the frying-pan lasagne:
I. Fill a medium frying pan with a heatproof handle two-thirds full with boiling water. Add a generous pinch of salt, the Lasagne sheets, halved, and a splash of oil. Cook for about 12 to 15 minutes over a high heat (stirring occasionally to stop the pasta sticking to the bottom of the pan) until the pasta is al dente. and drain. While the pasta is cooking, tear the mozzarella into bite-sized pieces.
2. Preheat the grill to 250°Cf485°F. Return the pasta to the pan along with the bolognese. Return to the heat, turned down to medium, and stir until everything is combined and the sauce is bubbling. Stir in half of the cheese until it starts to melt, then remove the pan from the heat.
3. Top with the rest of the cheese and a generous seasoning of salt and pepper. Put the pan under the grill for 4 to 5 minutes, until the cheese is starting to brown and bubble, a nd the exposed bits of pasta are beginning to go a little crispy.