Winter recipe: Chicken and ham lasagna

We all love lasagna and here’s a twist on a regular lasagna to warm you up on your Winter days!

Chicken and ham lasagna (by

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

How to make it:

1.     Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. 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.

2.     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.

3.     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 lasagna dish (about 26 x 18cm). Top with a third of the lasagna sheets. Repeat the layers twice more, ending with lasagna. 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 lasagna is tender, the topping is well browned and the filling hot.

Irresistible chichen and ham lasagna

Feels like trying or what?

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