Creamy Chicken Lasagne


Creamy Chicken Lasagne, a nice alternative to mince

  • My Rating: 0 Stars
  • Author:csw.reeve
  • Serves/Makes:8
  • Prep Time:60 Minutes



Login to add a comment: Sign in


  • 1 Whole cooked chicken or rotisserie chicken
  • 2 cups hot water
  • 1 tbsp chicken stock powder
  • 1 tsp lemon and black pepper seasoning
  • 1/2 cup chopped parsley
  • 200g flat lasagne sheets
  • 400g packet instant pasta sauce
  • 1/2 cup milk
  • 250g ricotta or cream cheese
  • 1 large egg
  • <b>Topping:</b>
  • 1/2 cup grated pecorino or parmesan cheese
  • 1 tbsp olive oil or melted butter
  • 1/2 cup soft white bread crumbs


  1. Pre-heat oven to 180'c.
  2. Remove skin and bones, cut chicken into byte size pieces and set aside.
  3. Cook bones and skin in water for 10 minutes in a microwave. Strain and add stock powder to the liquid.
  4. Toss stock mixture with chicken. Add parsley. Season to taste. Set aside.
  5. Soak lasagne sheets for 3 to 5 minutes in hot tap water (This softens them and reduces cooking time), spread sheets out on clean dish cloth.
  6. Pour creamy cheese pasta sauce into a bowl. Add milk, ricotta and egg.
  7. Spread one quarter of cheese sauce mixture into a 30x24 cm oven proof dish.
  8. Layer with 1/3 of pasta sheets, then 1/3 of chicken mixture and another 1/4 of the cheese sauce.
  9. Repeat, layering twice more, and end with a layer of sauce.
  10. Mix grated cheese, olive oil or butter and fresh bread crumbs and sprinkle over the top.
  11. Bake for 35 minutes.

Note: Good to serve with an Italian salad.