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Chicken Lasagne

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp Flora Buttery
  • 4 boneless skinless chicken thigh
  • 1 garlic clove, crushed
  • zest of a 0.5 lemon
  • 2 tbsp chopped sage
  • 500 ml semi-skimmed milk
  • 1 Knorr Chicken Stock Pot
  • 2 tbsp dried porcini mushrooms, chopped
  • 200 grams button mushrooms, halved
  • 1 leek chopped
  • 1 tbsp cornflour mixed with a little water
  • 6 lasagne sheets (no need to pre-cook)
  • 80 grams Parmesan cheese,grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

635kcal

Energy (kJ)

2659kJ

Protein (g)

40.2g

Carbohydrate incl. fibre (g)

77.7g

Carbohydrate excl. fibre (g)

70.9g

Sugar (g)

10.8g

Fibre (g)

6.7g

Fat (g)

18.6g

Saturated fat (g)

7.6g

Unsaturated fat (g)

9.3g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.1g

Cholesterol (mg)

102mg

Sodium (mg)

922mg

Salt (g)

2.30g

Vitamin A (IU)

1020IU

Vitamin C (mg)

8.2mg

Calcium (mg)

544mg

Iron (mg)

4.50mg

Potassium (mg)

964mg

Total

2542kcal

10635kJ

160.6g

310.6g

283.7g

43.4g

27.0g

74.3g

30.5g

37.2g

14.6g

6.4g

0.6g

409mg

3689mg

9.21g

4082IU

32.6mg

2177mg

17.99mg

3857mg


  • 1 Preheat the oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 Heat 1 tablespoon of the Flora in a large frying pan over medium-high heat. Cook the chicken for 5 minutes on medium-high heat, stirring continuously until the chicken is evenly browned. Add the garlic, lemon zest and sage and cook for a further 3 minutes until garlic has softened.
  • 3 Stir in 300ml of the milk and Knorr Chicken Stock Pot. Bring to the boil, add dried porcini mushrooms and simmer on low heat for 10-15 minutes.
  • 4 Meanwhile, in a separate pan heat the remaining Flora. Add the mushrooms and leeks. Cook on medium heat for 5-6 minutes.
  • 5 Remove the chicken from the pan and set aside. Pour the liquid through a sieve and back into a saucepan, top back up to 500ml. Add the cornflour and the remaining milk and simmer on very gentle heat for 5-6 minutes.
  • 6 Grease a medium sized baking dish and place one layer of lasagne sheets to cover the base. Spoon one third of the leeks and mushrooms onto the lasagne. Add one third of the chicken pieces and 2 ladles of the sauce, sprinkle with one third of the grated Parmesan. Add the 2nd layer of lasagne, repeating the process and then the 3rd layer, again repeating the process. Add one more layer of lasagne on the top and then the remaining sauce. Sprinkle with grated cheese.
  • 7 Cover with foil and bake in oven for 30 minutes, until golden and bubbling.