Mary Berry’s recipe for her chicken spinach and tomato lasagne is rich and flavourful and yields 6 to 8 servings – making it a great centrepiece for any event.
Instead of traditional white sauce, the former Great British Bake Off star said she opted for a “creamy” filling, making it even more indulgent and a “delicious” dinner option.
Ingredients
6 sheets of fresh lasagne
150g (5oz) Cheddar, grated
Chicken, mushroom and spinach mixture
2 tbsp olive oil
500g (1lb 2oz) skinless and boneless chicken thighs, diced
1/2 red chillis, deseeded and finely chopped
2 large garlic cloves, crushed
200g (7oz) button mushrooms, sliced
200g (7oz) baby spinach
2 tsp cornflour
200g (7oz) crème fraîche
Read more: ‘Enjoy ultra-processed foods in moderation and don’t believe scare stories’
Tomato and herb sauce
1 tbsp chopped flatleaf parsley
1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
1 tbsp chopped thyme leaves
Instructions
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Preheat your oven to 200°C/180°C Fan/Gas 6. Prepare a shallow 1.8 litre (3¼ pint) ovenproof dish.
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For the chicken, mushroom, and spinach mixture, heat oil in a frying pan over high heat. Quickly fry the chicken pieces until golden but not fully cooked.
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Add chilli, garlic, and mushrooms to the pan, sauté briefly. Then, add spinach and stir until wilted.
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In a small bowl, mix cornflour with 2 tablespoons of water until smooth.
