I first stumbled across Jamie Oliver’s Chicken Lasagne while scrolling through one of his cookbooks on a lazy Sunday afternoon. At first, I thought, "Chicken in lasagne? That’s a twist!" But when I tried it, it was nothing short of magical. The creamy, cheesy layers paired with tender chicken felt like comfort food at its finest. I’d always been used to the beef version of lasagne, but Jamie’s version opened up a new world for me.
The recipe feels like the perfect balance between rich and fresh, and it’s not overly complicated, which makes it easy for both beginners and seasoned cooks. It’s the kind of dish you can pull together for a family dinner or make in advance for a gathering. Let’s dive into it, step by step, and I’ll share all the delicious details with you.
Jamie Oliver’s Chicken Lasagne Recipe
Jamie Oliver’s Chicken Lasagne is a perfect blend of tender chicken, fresh ingredients, and creamy layers of cheese. What makes it stand out is the use of chicken breast instead of the typical beef or pork. The chicken soaks up all the flavors from the sauce and herbs, making every bite juicy and flavorful.
It’s not just about swapping meats-it’s about creating layers of texture and taste. From the garlic and onions in the base sauce to the zingy freshness of the tomatoes, every step is designed to enhance the overall experience. And the béchamel sauce? Pure indulgence.
Ingredients Needed
Here’s a breakdown of what you’ll need:
- Chicken Breasts (about 500g): The star of the show, tender and lean.
- Lasagne Sheets: Fresh or dried; both work well.
- Olive Oil: For sautéing and flavor.
- Onion (1 medium): Adds a sweet, earthy base flavor.
- Garlic (3 cloves): Essential for that aromatic kick.
- Carrot (1 large): Sweetness and color.
- Celery Sticks (2): Adds depth and a subtle crunch.
- Canned Tomatoes (2 cans): A rich, juicy base for the sauce.
- Chicken Stock (250ml): For that deep, savory flavor.
- Dried Mixed Herbs: For a fresh, herby aroma.
- Ricotta Cheese (250g): Creamy goodness to spread between the layers.
- Mozzarella (200g): For that melty stretch.
- Parmesan (100g): The perfect finishing touch.
- Butter (50g): For the béchamel sauce.
- Flour (50g): To thicken the sauce.
- Milk (500ml): To make the creamy béchamel.
- Nutmeg (a pinch): Adds warmth and richness to the béchamel.
How To Make Jamie Oliver’s Chicken Lasagne
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Prepare The Chicken
- Start by cooking the chicken. You can either poach it or sauté it in a little olive oil until it’s tender and juicy. After cooking, shred it using two forks.
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Make The Sauce
- In a large pan, heat some olive oil. Add chopped onions, garlic, celery, and carrots, and cook them until soft and golden. Stir in the canned tomatoes and chicken stock. Season with mixed herbs, salt, and pepper. Let this simmer while you prepare the next step.
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Prepare The Béchamel Sauce
- In a separate pan, melt butter over medium heat. Whisk in flour and cook for a minute. Gradually add milk while stirring constantly until it thickens into a creamy sauce. Finish with a pinch of nutmeg, salt, and pepper.
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Assemble The Lasagne
- In a baking dish, spread a layer of sauce, followed by a layer of lasagne sheets. Add shredded chicken, spoon over some ricotta, and cover with a layer of béchamel. Repeat until the dish is filled, finishing with béchamel on top. Sprinkle mozzarella and Parmesan on the very top.
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Bake
- Pop the dish into the oven and bake for 30-40 minutes at 180°C until golden and bubbling. Let it rest for a few minutes before serving.
Ingredient Science Spotlight
One of the things I find fascinating about this recipe is how the ingredients work together. Each component serves a purpose:
- Chicken Breasts: Unlike beef or pork, chicken is lean and absorbs flavors beautifully. When shredded, it soaks up the sauce, creating tender bites.
- Tomatoes: Their acidity balances the richness of the cheese and béchamel, cutting through the creamy layers.
- Béchamel Sauce: The fat from the butter combined with the flour helps create that smooth, creamy texture that binds the lasagne together. The milk makes it silky, while the nutmeg adds a subtle warmth that elevates the flavor.
- Cheese: Mozzarella gives you that gooey, stretchy bite, while Parmesan offers a sharp contrast on top. Both bring a satisfying richness that complements the dish perfectly.
Expert Tips
- Use Fresh Lasagne Sheets: Fresh lasagne sheets will give your dish a delicate texture and help absorb the sauce more effectively. If you use dried, pre-cook them for better results.
- Shred the Chicken While It’s Still Warm: This makes the chicken easier to shred and ensures it’s tender. It also lets the chicken absorb the flavors of the sauce better.
- Rest the Lasagne: After baking, let it sit for 10-15 minutes. This allows the layers to set, making it easier to cut and serve without everything sliding apart.
- Don’t Skip the Nutmeg: Even though it’s just a pinch, nutmeg adds a warm, earthy undertone to the béchamel. It’s a simple touch that makes a big difference.
Recipe Variations
While Jamie’s Chicken Lasagne recipe is already fantastic, here are a few tweaks you can try:
- Swap Chicken for Turkey: For a lighter option, use ground turkey or turkey breast.
- Vegetarian Version: Replace the chicken with sautéed mushrooms, spinach, or roasted butternut squash for a vegetarian alternative.
- Add a Kick: Spice things up with a pinch of chili flakes or a drizzle of hot sauce in the tomato sauce.
- Use a White Wine Sauce: For a more sophisticated twist, substitute half the chicken stock with white wine in the sauce.
Final Words
This Chicken Lasagne recipe is a winner for so many reasons. It’s comforting, hearty, and offers a fresh twist on a classic. The balance of creamy sauces, tender chicken, and layers of melted cheese makes it a dish you’ll keep coming back to.
Whether you’re feeding a crowd or making a cozy dinner for yourself, this lasagne hits the spot every time. The best part? You can make it ahead and let the flavors develop even further, making it perfect for meal prep.
FAQs
What Makes Jamie Oliver’s Chicken Lasagne Different From Other Recipes?
Jamie’s recipe uses chicken instead of beef, and it has a creamy white sauce with fresh herbs, making it lighter and flavorful.
Can I Prepare Jamie Oliver’s Chicken Lasagne In Advance?
Yes! You can assemble it ahead of time, then store it in the fridge for up to 24 hours before baking.
What Type Of Pasta Works Best For Jamie Oliver’s Chicken Lasagne?
Fresh lasagne sheets work best in this recipe, giving it a soft and delicious texture. You can use dried sheets if needed, but fresh is preferred.