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  • Serves 6
  • 10 mins prep
  • 45 mins cook

Chicken lasagne

A twist on the traditional beef lasagne, this chicken version is a hearty, classic winter warmer.


  • 500 g chicken mince
  • 3 tbsp olive oil
  • 1 onion, chopped
  • finely grated rind of 1 lemon
  • 1 tsp dried oregano
  • 670 g jar tomato passata (puree)
  • 1 tbsp red wine vinegar
  • 300 g fresh lasane sheets
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup pesto
  • 1/4 cup cream


  1. Preheat the oven to 200C. Heat a deep, non-stick pan and stir-fry the mince for a few minutes, until lightly coloured. Remove to a plate. Add 1 tbsp oil and gently cook the onion for 5 minutes. Return mince to the pan with lemon rind, oregano, passata and vinegar, then season and cook for 10 minutes.
  2. Layer sheets of lasagne in an oven-proof dish with chicken sauce, mozzarella and pesto, finishing off with a thin layer of cream, some mozzarella and pesto.
  3. Bake for 15 to 20 minutes. Serve with a salad of your choice.


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