Chicken Lasagne



Tegel Tenderbasted Hot Cooked Chicken
  • Size 16 Tegel Tenderbasted Hot Cooked Chicken
  • 1 garlic clove, crushed
  • 1 tsp dried oregano
  • 1/2 tsp dried basil or
  • 1 Tbsp fresh basil, chopped
  • 1 cup tomato puree
  • 1/2 cup water

    Cheese Sauce:
  • 60g butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup grated tasty cheese
  • 3 large sheets fresh lasagne
  • 1/2 cup grated mozzarella cheese (or alternative cheese)



1. Preheat oven to 190˚C. To prepare the chicken filling,  heat a dash of oil in a frying pan. Add the Tegel Tenderbasted Hot Cooked Chicken and garlic and cook for 3-4 minutes over medium to high heat, until golden brown. Add remaining ingredients and simmer for 5 minutes or until the sauce is slightly thickened.
Cheese sauce:
1. Melt butter in a small saucepan. Stir in flour and cook over medium heat, stirring, until blended. Gradually add milk, stirring constantly. Continue stirring over medium heat until sauce boils and thickens. Cook for a further 1-2 minutes, then stir in tasty cheese.

2. Grease a 2 litre capacity, rectangular baking dish. Add a sheet of lasagne. Top with 1/3 of the mince mixture and 1/3 of the cheese sauce. Repeat twice, ending with a layer of cheese sauce. Top with mozzarella cheese (or an alternative).

3. Bake for 35-40 minutes. Allow to rest for 5 minutes before serving.

4. Serve with a fresh green salad

Tips for Chicken Lasagne:

Rate this recipe

You might also like