Potato lasagna with chicken

Potato Lasagna with Chicken


  • Chicken Filling:
    • 3 chicken breasts
    • 1 tsp paprika
    • 1 tsp salt
    • 1 tsp pepper
    • 2 tbsp olive oil
    • 2 tbsp butter
    • 3 cloves garlic, minced
    • 2 tbsp flour
    • 600 ml chicken stock
    • 300 ml double cream
    • 200g sundried tomatoes, drained and chopped
    • 150g cooked spinach, drained
    • 50g grated parmesan
    • 1 tbsp Italian herb seasoning
  • Potato Layers:
    • 6 small potatoes, thinly sliced (use a mandoline if available)
    • 18 slices mozzarella cheese


  1. Preheat Oven: Preheat your oven to 360°F (180°C).
  2. Prepare Chicken:
    • Season the chicken breasts with paprika, salt, and pepper.
    • Heat the olive oil in a pan and sear the chicken on both sides until browned.
    • Transfer the chicken to the oven and bake for about 5 minutes or until fully cooked.
    • Shred the chicken using two forks.
  3. Make the Sauce:
    • In the same pan, melt the butter and add the garlic. Cook until fragrant.
    • Add the flour and stir continuously for about a minute.
    • Gradually pour in the chicken stock while stirring to create a thick sauce.
    • Add the double cream and mix well.
    • Incorporate the sundried tomatoes, spinach, parmesan, and Italian herbs into the sauce.
    • Add the shredded chicken and mix thoroughly. Remove from heat.
  4. Assemble the Lasagna:
    • In a greased lasagna dish, place a layer of thinly sliced potatoes.
    • Add a layer of mozzarella slices.
    • Spread one-third of the chicken mixture over the cheese.
    • Repeat the layers two more times, ending with a layer of mozzarella on top.
  5. Bake:
    • Cover the dish with foil and bake for 1 hour.
    • Remove the foil and bake for an additional 30 minutes until the top is golden and crispy.
  6. Serve: Let the lasagna rest for a few minutes before serving to allow it to set.

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