Mary Berry Chicken Lasagne

Right. I’ll be honest with you — the first time I tried to make this chicken lasagne, I undercooked the sheets, overcooked the chicken, and forgot the cheese until the last five minutes. A total disaster. But somehow, we still scraped the top and went back for seconds. That’s the thing about Mary Berry recipes — they’re forgiving. You learn with them.

This chicken lasagne is a gentle twist on the usual beefy beast — lighter but still rich, with crème fraîche for creaminess, spinach for colour, and mushrooms to give it earthiness. The tomato sauce cuts through the cream just enough. It’s a proper comforting bake — one that feels a bit fancy but doesn’t actually ask much from you. Which is why I keep coming back to it, mistakes and all.

Ingredients List

For the chicken filling:

• 2 tbsp olive or sunflower oil — I usually grab whatever’s nearest the hob.
• 500g boneless, skinless chicken thighs — thighs are juicier and don’t dry out as fast as breast.
• ½ red chilli, finely chopped — adds warmth, not fire.
• 2 garlic cloves, crushed
• 200g button mushrooms, sliced — earthy flavour that balances the sauce.
• 200g baby spinach — wilts down to practically nothing but makes it feel healthy.
• 2 tsp cornflour — to thicken the sauce gently.
• 200g crème fraîche — gives it a tangy creaminess.
• 1 tbsp chopped parsley — optional, but I like the freshness it brings.

For the tomato sauce:

• 1 tin (400g) chopped tomatoes
• 2 tbsp sun-dried tomato paste — deeper and sweeter than normal tomato purée.
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt and pepper, to taste

To assemble:

• 6 sheets fresh lasagne — soak if needed.
• 150g grated cheddar — use strong cheese if you want more flavour.

How to Make It

1. Preheat your oven to 200°C / 180°C fan / Gas mark 6. Trust me, I’ve forgotten this step so many times.
2. Fry the chicken: Heat the oil in a large frying pan. Add the chopped thighs and cook over high heat until they get a bit golden, but they don’t need to be cooked all the way through yet.
3. Add the flavour: Toss in the chilli and garlic, give it a stir, then add your mushrooms. Cook for 5 minutes until the mushrooms start releasing their juice.
4. Spinach goes in: Stir in the spinach and let it wilt down. It’ll look like loads at first, but it shrinks fast.
5. Creamy bit: Mix your cornflour with 2 tbsp cold water until smooth. Stir the crème fraîche and parsley into the pan, then add the cornflour mix. Let it bubble for a minute or two until slightly thickened.
6. Make the tomato sauce: In a separate bowl, combine chopped tomatoes, sun-dried tomato paste, thyme, salt, and pepper. Give it a good mix.
7. Prep your lasagne sheets: If they’re not fresh or feel stiff, soak them in just-boiled water for 5–10 minutes until bendy.
8. Start layering: In a large ovenproof dish, spoon in one-third of the chicken mix, then one-third of the tomato sauce, then lay down 3 lasagne sheets. Repeat until everything’s used up — you should have 3 layers of filling and 2 layers of pasta.
9. Cheese on top: Scatter the grated cheddar evenly. Don’t pile it all in the middle — I’ve done that. It turns into a greasy cheese mountain.
10. Bake for 35–40 minutes until golden, bubbling at the edges, and smells like Sunday comfort.
11. Let it sit for 10 minutes before serving. It firms up and you won’t burn your mouth.

Common Mistakes

Why is my lasagne watery?
Probably the spinach — squeeze it or cook off excess moisture before layering.

Why are my pasta sheets tough?
You might have skipped the soaking. Fresh sheets are soft, but dried need moisture to cook through.

Why’s the sauce split or lumpy?
Crème fraîche needs gentle heat. Add it after removing the pan from high heat.

Why does it taste bland?
Season each part. If you only salt the final dish, it’ll fall flat.

Personal mistake?
Once, I put the top layer of pasta under the cheese and forgot the last bit of tomato sauce. Dry as cardboard.

Storage and Reheating Tips

In the fridge: Cool it down fully, cover with cling film or foil, and store for up to 3 days.

In the freezer: Portion it, wrap tightly in foil or airtight containers. Good for up to 3 months.

Reheat in oven: Cover with foil, 175°C, about 25 minutes.

Reheat in microwave: One portion at a time. Medium power, stir halfway through.

Reheat in air fryer: Yes, this works! 160°C for about 10–12 minutes.

What to Serve With It

• Green salad — something peppery like rocket balances the richness.
• Garlic bread — always. There’s sauce to mop.
• A crisp white wine — Pinot Grigio or even a chilled rosé if it’s sunny.

FAQs

Can I use chicken breast instead of thighs?
You can, but it’s easier to overcook. Thighs stay juicier.

Can I use dried pasta?
Yes — just make sure it’s well-covered with sauce and you bake it long enough.

Can I make it vegetarian?
Yes — swap the chicken for courgettes, peppers, or lentils.

Can I assemble it ahead of time?
Absolutely. Wrap it up and chill overnight, then bake as normal.

Try More  Recipes:

• Mary Berry Broccoli And Stilton Soup
• Mary Berry Suet Pastry
• Mary Berry Celery Soup