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Mary Berry’s Chicken, Spinach and Tomato Lasagne

Mary Berry's twist on a classic lasagne features a chicken and spinach filling and a rich tomato sauce. A firm family favourite.

From the book


A wonderful dish for all the family. Make a couple of these when hungry teenagers are at home! I’ve cheated with the white sauce and made a creamy sauce for the filling instead. There are fewer layers than a traditional lasagne but it’s still creamy and delicious. Soaking the lasagne sheets in water first ensures they will be cooked and tender.

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6 sheets of fresh lasagne
150g (5oz) Cheddar, grated
For the chicken, mushroom and spinach mixture
2 tbsp olive oil
500g (1lb 2oz) skinless and boneless chicken thighs, diced
½ red chilli, deseeded and finely chopped
2 large garlic cloves, crushed
200g (7oz) button mushrooms, sliced
200g (7oz) baby spinach
2 tsp cornflour
200g (7oz) crème fraîche
For the tomato and herb sauce:
1 tbsp chopped flat-leaf parsley
1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
1 tbsp chopped thyme leaves

Essential kit

You will need: a shallow 1.8 litre ovenproof dish.

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Preheat the oven to 200°C/180°C Fan/Gas 6.

To make the chicken, mushroom and spinach mixture, place the oil in a frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked.

Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted.

Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth.

Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside.

To make the tomato and herb sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season well with salt and freshly ground black pepper and mix well.

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 again. Finish with a final layer of chicken mixture and tomato sauce, making three layers of chicken mixture, three layers of tomato sauce and two layers of lasagne sheets. Sprinkle the top with the grated Cheddar and bake in the preheated oven for 35–40 minutes, until golden brown and cooked through.

Serve with salad or green vegetables and brown bread and butter.

Mary’s tips: Can be made and assembled up to 6 hours ahead. Freezes well uncooked.

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From the book: Mary Berry Cook and Share

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