Description
Indulge in a hearty and flavorful homemade Chicken Lasagne, featuring tender chicken thighs in a rich tomato and wine ragu layered with creamy béchamel sauce and gooey melted mozzarella. Baked to perfection, this comforting dish is perfect for family dinners and special occasions.
Ingredients
Units
Scale
Lasagne Sheets
- 350g / 12oz Fresh Lasagne Sheets
Cheese
- 150g / 1 1/2 cups Mozzarella, shredded
- 200g / 2 cups Cheddar, grated (or Gruyère)
Ragu
- 200g / 7oz diced Pancetta (see notes)
- 1kg / 2lb boneless skinless Chicken Thighs
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 medium Carrots, finely diced
- 2 ribs of Celery, finely diced
- 1 large White Onion, finely diced
- 4 cloves Garlic, finely diced
- 75g / 1/4 cup Tomato Puree (Tomato Paste in US)
- 160ml / 2/3 cup Dry Red Wine
- 690g / 1.5lb jar Tomato Passata (Pureed Tomatoes)
- 240ml / 1 cup Chicken Stock
- 2 Bay Leaves
- 1/2 tbsp Fresh Thyme Leaves
Bechamel Sauce
- 60g / 2oz Unsalted Butter
- 60g / 2oz Plain Flour
- 1 litre / 4 cups Milk (semi-skimmed)
- 200g / 2 cups Cheddar, grated
- 1/4 tsp Ground Nutmeg
- 1/4 tsp White Pepper
- 1/4 tsp Salt
Instructions
- Prepare the Ragu: Add the diced pancetta to a large deep heavy-based pot over medium heat and fry until crisp, rendering the fat. Remove pancetta and set aside. Season chicken thighs with salt and pepper. Increase heat to high and fry chicken for about 1 minute 30 seconds per side until light golden; work in batches if necessary. Remove and add to baking dish.
- Sauté Vegetables: Lower heat to medium-high, add diced carrot, celery, and onion to the same pot, and cook until softened and lightly colored. Add garlic and fry for another minute. Stir in tomato puree and cook for a minute, then pour in red wine and simmer for 2 minutes.
- Build the Sauce: Add passata, swirl jar with water and add to pot. Stir in chicken stock, bay leaves, thyme, pancetta, and juices. Bring to simmer, cover, reduce to low, and cook for 30 minutes. Remove lid and simmer for another 20 minutes to thicken.
- Shred Chicken: Remove chicken thighs, shred with forks, and stir back into the sauce. Adjust seasoning and set aside.
- Make Bechamel: Melt butter in a medium saucepan. Stir in flour to form roux, then gradually whisk in milk, cooking and stirring for 8-10 minutes until thickened. Off heat, add grated cheese, nutmeg, salt, and white pepper, stirring until melted.
- Assemble Lasagne: Preheat oven to 180°C/350°F. Spread a few spoonfuls of ragu in a baking dish. Layer lasagne sheets, then a third of the ragu, a drizzle of béchamel, and repeat until all ingredients are used, finishing with béchamel and mozzarella on top.
- Bake: Place the assembled lasagne on a baking tray and bake for 35-40 minutes until golden and bubbly. Rest for 10-15 minutes before slicing.
Notes
- Pancetta: Pre-diced is recommended; alternatives include bacon lardons or thick-cut bacon.
- Chicken Thighs: Use boneless, skinless thighs for best flavor and moistness. Avoid breasts to prevent drying out.
- Wine: Any dry red wine on hand works; it adds depth to the sauce.
- Make Ahead: Ragu can be prepared in advance and stored in fridge or freezer. Reheat before assembling.
- Leftovers: Store covered in fridge for 3-5 days or freeze for longer storage. Reheat until piping hot.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 733 kcal
- Sugar: 11.2 g
- Sodium: 830 mg
- Fat: 37.5 g
- Saturated Fat: 14.3 g
- Unsaturated Fat: 23.2 g
- Trans Fat: 0.7 g
- Carbohydrates: 45.4 g
- Fiber: 3.5 g
- Protein: 49.2 g
- Cholesterol: 216 mg
