Mary Berry Chicken And Spinach Lasagne​ Recipe

This savory Mary Berry Chicken and Spinach Lasagne is made with tender chicken thighs, button mushrooms, a rich tomato and herb sauce, and creamy crème fraîche. The result is a comforting and flavorful dish with a beautifully golden and cheesy top that is perfect for a satisfying family dinner. This recipe is an ideal main course for a weeknight meal and serves 8-10 people.

Jump to Recipe

Mary Berry Chicken And Spinach Lasagne Ingredients

For the Chicken, Mushroom and Spinach Mixture:

• 2 tbsp olive or sunflower oil
• 500g (1 lb 2 oz) skinless and boneless chicken thighs, diced
• 2 large garlic cloves, crushed
• 200g (7 oz) button mushrooms, sliced
• 200g (7 oz) baby spinach
• 2 tsp cornflour
• 200g (7 oz) crème fraîche
• 1 tbsp chopped parsley
• ½ red chilli, deseeded and finely chopped

For the Tomato and Herb Sauce:

• 1 x 400g (14 oz) tin chopped tomatoes
• 2 tbsp sun-dried tomato paste
• 1 tbsp chopped fresh thyme
• Salt and freshly ground black pepper

For the Lasagne:

• 6 sheets lasagne pasta, fresh or dried
• 150g (5 oz) mature Cheddar cheese, grated

How To Make Mary Berry Chicken And Spinach Lasagne

1. Prepare the chicken and vegetable mixture: Heat the oil in a large frying pan over high heat. Add the diced chicken thighs and fry until they are golden, but not yet cooked through. Add the crushed garlic, chilli, and mushrooms to the pan and fry for a few minutes. Stir in the baby spinach and cook until it has wilted down.
2. Thicken the chicken mixture: In a small bowl, mix the cornflour with 2 tablespoons of cold water until you have a smooth paste. Add the crème fraîche and parsley to the chicken mixture, then pour in the cornflour paste. Stir everything together and cook for about one minute, until the sauce thickens. Set the mixture aside.
3. Make the tomato sauce: In a separate bowl, combine the tinned chopped tomatoes, sun-dried tomato paste, and chopped fresh thyme. Season the sauce generously with salt and freshly ground black pepper and mix well.
4. Assemble and bake: Preheat your oven to 200°C (180°C fan). Lightly grease a shallow 1.8 litre (3-pint) ovenproof dish. Spoon a third of the chicken mixture into the base, followed by a third of the tomato sauce. Arrange three lasagne sheets on top. Repeat the layers again, finishing with the remaining chicken mixture and tomato sauce. Sprinkle the grated Cheddar cheese over the top. Bake for 35-40 minutes, until the top is golden and bubbling and the pasta is tender.

Recipe Tips

• Soak Your Lasagne Sheets: If you are using dried lasagne sheets, it is crucial to soak them in hand-hot water for about 10 minutes before you start assembling the lasagne. This helps the pasta sheets to soften, ensuring they cook through perfectly in the oven.
• Use Chicken Thighs: Mary Berry recommends using chicken thighs over breast meat for this recipe. Chicken thighs are more flavorful and remain juicy and tender during baking, preventing the dish from drying out.
• The Power of Crème Fraîche: This recipe cleverly uses crème fraîche instead of a traditional béchamel or white sauce. This saves time and adds a rich, tangy creaminess to the chicken mixture without the fuss of making a separate sauce.
• Make Ahead and Freeze: This lasagne is perfect for making ahead. You can assemble the dish up to 6 hours in advance. It also freezes well uncooked; just wrap it tightly and freeze for up to 3 months. Thaw completely before baking as directed.

What To Serve Chicken And Spinach Lasagne

This hearty chicken and spinach lasagne is a complete meal, but it pairs wonderfully with a simple, crisp green salad dressed in a light vinaigrette. For a more indulgent meal, you can also serve it with a side of warm, crusty garlic bread.

How To Store Chicken And Spinach Lasagne Leftovers

• Refrigerate: Once cooled, cover the lasagne and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a preheated oven until they are piping hot.
• Freeze: This lasagne freezes beautifully before baking. Wrap the assembled dish tightly in a double layer of plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as instructed.

Mary Berry Chicken And Spinach Lasagne Nutrition Facts

• Calories: 480 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 580mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 30g

Frequently Asked Questions

• Can I use chicken breast instead of thighs? Yes, you can substitute chicken breast for thighs. However, be mindful that chicken breast can dry out more quickly. To prevent this, you might want to dice the breast into slightly larger pieces.
• Why is there no white sauce? Mary Berry’s recipe uses crème fraîche to create a creamy sauce directly in the chicken filling, which saves time and effort compared to making a traditional béchamel sauce. This also gives the dish a lovely, tangy flavor.
• Can I make this lasagne vegetarian? You can easily adapt this recipe to be vegetarian by replacing the chicken with roasted vegetables such as courgette (zucchini), aubergine (eggplant), and bell peppers, or with lentils for a hearty filling.