First posted: May 26, 2010

No-White-Sauce Chicken Lasagne


Now you may have noticed by now that I am a bit of a pasta-junkie – and the list would most certainly be incomplete without this grand old duke of Italian dishes. Here is my recently-invented new favourite Chicken & Mushroom Lasagne – no white sauce required.
(It works just as well with beef or lamb mince. Recipe looks quite detailed but is super quick and easy – otherwise it wouldn’t be here).



Cooks in:        Serves:6

  • 1 cup butternut, peeled and cubed
  • 2 Tbsp olive oil and 1 Tbsp butter
  • 2 rashers bacon, roughly chopped (optional)
  • 6 skinless, boneless chicken thighs, roughly chopped into cubes
  • 1 large red onion, chopped (my preference, can be any type though)
  • 1 tsp dried coriander
  • 2 cloves garlic, chopped
  • 250g mushrooms, chopped (also optional)
  • Half tin whole kernel sweet corn, drained
  • 500ml fat free cottage cheese (about 2 cups), in a separate bowl
  • About 2 Tbsp each of chopped fresh parsley and rosemary, or 1 tsp each dried
  • 1 tsp ground black pepper
  • 1 cup grated cheese
  • 12 sheets lasagne

What to do

1. Pre-heat oven to 180C then peel and cube the butternut if you haven't already done so.

2. In a microwave-proof dish, microwave the butternut on high for about 6 minutes, until can be easily pierced with a knife.

3. Meanwhile, in a good quality pan heat 2-3 Tbsp olive oil and 1 Tbsp butter, then brown the bacon, chicken, onion and also add the dried coriander and garlic.

4. Then add the mushrooms and add extra olive oil or butter to make sure they don't burn, cook until the mushrooms are golden, then add the butternut and simmer gently for 2-3 minutes. Add a quarter of a cup of stock at this stage if it seems too dry. You want the mixture to be able to spread easily over the lasagne sheets, but not too runny.

5. Remove from the stove and leave to cool for approximately 15 minutes.

6. Mix together the cottage cheese and herbs in a jug and whisk it gently so that it combines nicely. It should be the consistency of very thick yoghurt. Add 1Tbsp milk to loosen if necessary.

7. Grease a square glass baking/pyrex dish with a little olive oil.

8. Layer the bottom of the dish as follows: chicken & mushroom / cottage cheese mixture / lasagne sheets / repeat and then sprinkle final lasagne layer with grated cheese.

9. Bake for 30-35 minutes until golden brown.

*Serve with a simple side salad and some crunchy bruschetta - delizioso!

Picture from 'Home' by Warren Heath.

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