Chicken Lasagna

Rate this recipe 
Average: 5 (1 vote)
Serves 4-6

A twist to the classic and luxuriously hearty Lasagna, this time using chicken in the meat sauce along with creamy white sauce and lots of cheese!

Ingredients for Meat Sauce
chicken mince
onions, chopped
1 tsp.
ginger paste
1 tsp.
garlic paste
fresh tomatoes, blended until smooth
4 tbsp.
tomato/paste puree
2 tbsp.
tomato sauce/ketchup
green or red capsicum, chopped
green chillies, chopped
1 tbsp.
salt to taste
black pepper to taste
chopped coriander
1/4 tsp.
4 tbsp.
juice of half a lemon
chopped veggies like beans, peas, carrots, sweet corn
(optional or you can use any that you like and leave the rest out)
Ingredients for White Sauce
3 tbsp.
3 tbsp.
4 cups
salt to taste
white pepper powder to taste
(or you can also use black pepper)
Other Ingredients
lasagna sheets
2-3 cups
grated mozzarella and cheddar cheese
chopped coriander
chilli flakes

Heat oil, then add the onions and fry until soft and translucent. Add the ginger and garlic pastes, and when they release their aroma, add the mince and sprinkle some black pepper over it and fry whilst breaking the bits of mince so that there are no lumps. Keep stirring until the mince changes colour. 

In place of mince you can use boneless cubes of chicken, just shred them a little bit after they are cooked before adding the tomatoes.

Now add the green chillies and veggies if you are using them, and sprinkle the spices of your choice (I normally add a pinch of turmeric and a tsp. of cumin powder) fry them with the mince for a few minutes, then add the tomato paste and blended tomatoes. Simmer on low heat whilst covered until the sauce thickens and the mince is cooked through then add the ketchup, sugar and adjust salt and chilli. Sprinkle some oregano if you have it, or a bit of garam masala, squeeze the lemon juice in and sprinkle some chopped coriander, then turn off the heat. This sauce should not be dry, it should be relatively saucy.

Next, prepare the White Sauce.

Melt butter in a saucepan, stir in plain flour, then cook on low heat for 5 minutes. Cooking the flour in the butter hleps reduce the 'raw' smell of flour so don't skip this step! Slowly whisk in the milk, if you pour the milk in too quickly you will form lumps, so add gradually whilst whisking briskly to get rid of any lumps and form a smooth roux/mixture. Then bring to a boil, whilst stirring. Turn down heat and cook until the sauce starts to thicken and coats the back of a wooden spoon.

Prepare your lasagna sheets, about 12 should be enough. Check if they need to be boiled first or if they can be used as is. It is normally indicated on the carton. If they need to be boiled, follow the instructions on the pack and proceed to boil them for the time specified. Keep some shredded mozzarella and cheddar cheese ready, my favourite combination!

Finally, assemble the dish.

Grease a baking dish with some butter, then add a bit of white sauce (to prevent your lasagna from sticking to the dish), followed by some lasagna sheets. Try to avoid overlapping, you can break the lasagna sheets to fit your dish. Now pour some meat sauce, followed by white sauce and some cheese. Again add a layer of lasagna sheets, again the meat sauce and once more cover with the white sauce and cheese. You can add a third layer if your dish is deep enough. Make sure the final layer is covered with white sauce, then sprinkle some cheese on top followed by some chopped coriander, chilli flakes or freshly chopped red chilli and oregano if you like

Bake in pre-heated oven at 180C for about 40 minutes. If the top is browning too quickly, then cover it with some foil and continue baking. Once ready, remove and let it sit for about 10-15 minutes before cutting into the lasagna. This will ensure that your cuts will be neat and tidy.

Enjoy your yummy lasagna!


Hi, Tried this yesterday, absolutely fantastic!! Thanks for all the wonderful recipes!

A/salaam .
For the white sauce ,
Can i used it as follows? :
2tbsp butter
few parsleys&thym

1tbsp flour
1cup of liquid milk ( with 2tbsps of milk plus water )
1/2 small bottle of cooking cream

Usually i used to drop some mozarella onto the cooking white sauce .
Typically i used that sauce for my "gratin" .

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can although that amount will yield less bechamel and adding cream when a lasagna already also has lots of cheese between the layers can make it a bit heavier but you can if you like.

AOA Fauzia,
I do not have oven at home, i have microwave can you guide me that how much time should i keep the lasagnia in to it.

Fauzia's Kitchen Fun's picture

Sorry I never use a microwave for baking so have no idea what the time or temp variation might be.

I want to ask, what is lasagna sheet?

Fauzia's Kitchen Fun's picture

A type of pasta.

Hi, two questions:
1) For the chopped vegetables, how much should I take? Like half cup etc
2) How many grams approximately would 12 lasagne sheets be? I'm thinking of trying this with pasta actually :/

Fauzia's Kitchen Fun's picture

Hi, yes about half a cup of each or if using many veggies, quarter cup of each. Not sure on the weight, we need at least 12 to form decent layers, the weight doesn't really matter that much.

Hello there.. i simply love ur recipes.. i made nutella filled buns n they turned ouqt husband said they didnt look homemade.. plus this ws my first time at baking a bread.. im so grateful to you for ur no fail recipes..
Fauzia i hav a question. If we bake lasgna for 40minutes wont the lasagna sheets become crisp?? Mine does mostly. So i bake for abt 5minutes just to get the color n cheese melted. What do u say why does it get crispy??

Fauzia's Kitchen Fun's picture

Hi, thank you. Do you preboil your lasagna sheets?