Chicken and chorizo lasagne

Tender and flavoursome chicken and chorizo lasagne - the perfect meal for the whole family!

  • 25 mins preparation
  • 45 mins cooking
  • Serves 6
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Chicken and chorizo lasagne
  • 1 dried chorizo, finely chopped
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 fennel, fronds removed, finely chopped
  • 1 carrot, finely chopped
  • 1 barbecue chicken, skin removed, meat shredded
  • 700 gram jar passata with herbs
  • 1 cup thickened cream
  • 300 gram tub sour cream
  • 1/2 cup grated parmesan, plus ½ cup extra
  • 8 fresh lasagne sheets
  • 2 cup baby spinach leaves, plus extra for garniush
  • extra virgin olive oil, for drizzling (optional)


Chicken and chorizo lasagne
  • 1
    Preheat oven to moderate, 180C. Lightly grease an 8 cup casserole dish.
  • 2
    In a large frying pan, cook chorizo 4-5 minutes on high until crispy. Remove from pan.
  • 3
    In same pan, saute onion 2-3 minutes until softened. Add fennel, carrot and garlic and cook 3-4 minutes, stirring, until just tender. Return chorizo to pan with chicken and three-quarters passata. Season and bring to boil. In a bowl, combine cream, sour cream and parmesan. Season.
  • 4
    Spread base of dish with reserved passata. Top with a layer of lasagne sheets, trimming to fit. Spoon one-third chicken mixture over. Top with one-third cream mixture and one-third spinach. Repeat layers, finishing with cream mixture.
  • 5
    Sprinkle with extra parmesan. Bake 25-30 minutes until tender and golden. Sprinkle with extra spinach leaves and drizzle with oil to serve.


If preferred, char-grill or bake chicken breasts for this dish – you’ll need 500g of breast fillet.

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