Chicken Lasagne

October 2, 2012

We loved this family-friendly chicken lasagne recipe from the beautiful new book After Dinner Mints for Breakfast. Helen Burge and Kirsty Willows have undertaken an amazing initiative for charity creating this 200 page cookbook including 160 treasured recipes from friends and family (all recipe tested too!). 100% of proceeds will go to the Captain Courageous Foundation to raise money for a rare condition of Bone Marrow Failure Diseases.

I am forever searching for recipes that are easy, quick and, above all else,
delicious! This one ticks all three, and to top it off the kids love it too.
Once the white sauce has been made, it’s just a matter of layering all of the
ingredients and the oven does the rest. The cold winters in the Adelaide Hills
call for warming food, and this is certainly a winter warmer. Thanks to my
sister for passing this one on. – Holly Eyres

Ingredients (serves 6-8)

250g fresh lasagne sheets

1kg chicken tenderloins (or chicken
breast cut into thin strips)

½ cup Parmesan cheese, grated

½ cup Mozzarella cheese, grated

1 tbs fresh basil, chopped roughly

Béchamel Sauce

4 tbs plain flour

4 tbs butter

2 cups milk

½ cup Mozzarella cheese, grated

125g jar of store-bought Basil Pesto

Tomato sauce

440g tin crushed tomatoes

2 cloves garlic, crushed


Béchamel Sauce

1. In a medium saucepan, gently heat and stir the flour
and butter until combined and cook for one minute.

2. Add the milk in ½ cup quantities, stirring constantly
to avoid lumps.

3. Sprinkle in Mozzarella cheese and stir until thickened.

4. Remove from heat and stir in the Basil Pesto.


1. In a large baking dish, layer the chicken tenderloins
(raw), béchamel sauce, additional mozzarella and
Parmesan and lasagne sheets in three or so layers.

2. Cook in 180°C oven for 45 minutes.

Tomato Sauce

1. In a small saucepan, cook the tinned tomatoes and
garlic for 5–10 minutes.

Serving Suggestions

While still in the baking dish, pour the tomato sauce over
the chicken lasagne. Top with fresh basil and cut into 6–8
portions. Serve with spinach leaves or a
light salad. This dish can be
cooked ahead and reheated
and can be served with or
without the tomato sauce.
Either way, it’s delicious!

Buy After Dinner Mints for Breakfast here!

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