The beauty of a good lasagna lies in its layers. It’s the perfect combination of comfort and indulgence, where each bite promises something rich and satisfying. But what if you could elevate that classic, hearty dish and infuse it with flavors that feel fresh and exciting? Enter Nigella Lawson’s chicken lasagna, a recipe that takes the traditional idea of lasagna and gives it a lighter, more modern twist, without sacrificing any of the indulgence.
I first stumbled across this recipe during a lazy Sunday afternoon, scrolling through cookbooks and wondering what I could make for dinner that would feel like a treat without being too complicated. As soon as I saw it, I knew it was something worth trying. It promised comfort but with a subtle elegance that had me curious. As a self-proclaimed lasagna enthusiast, I wasn’t sure how it could top the traditional beef or pork variations I was so fond of-but the beauty of Nigella’s cooking is that she never fails to surprise.
And surprise, it did. The result was creamy, cheesy, and wonderfully savory, with just enough brightness from the chicken to keep everything from feeling too heavy. I was hooked after the first bite, and now, this dish has earned its place as a staple in my recipe rotation.
Nigella Lawson’s Chicken Lasagna Recipe
Nigella has an uncanny ability to transform simple ingredients into something extraordinary, and this chicken lasagna is no exception. The key here is the combination of tender chicken, a creamy bechamel sauce, and a rich, yet lighter, filling that doesn’t rely on the typical beef or pork.
What makes it so different from other lasagna recipes, though, is how approachable it is-everything comes together relatively easily without demanding hours of effort or ingredients you’d struggle to find. It’s a perfect dish for a weeknight dinner that could also impress guests at a casual dinner party. There’s something about how Nigella’s recipes bridge the gap between the everyday and the extraordinary, and this chicken lasagna is the perfect example of that.
Ingredient List
Before diving into the process, let’s take a look at the ingredients you’ll need. What I love about this recipe is that it doesn’t call for any fancy or hard-to-find items. These are things that are probably already stocked in your pantry or fridge, which makes the whole thing feel really accessible.
- Chicken – I use boneless, skinless chicken breasts here. Nigella suggests cooking it gently and shredding it, but I’ve also thrown in some pre-cooked rotisserie chicken when I’m in a pinch, and it works just as well.
- Lasagna Sheets – The beauty of this recipe is that it uses dry lasagna sheets, so there’s no need for pre-cooking. That’s one less step to worry about.
- Butter – For making the sauce. It’s that indulgent, velvety element that makes everything feel so luxurious.
- Milk – Whole milk is best here, giving the bechamel sauce its creamy, comforting consistency.
- Flour – This is used to make the roux for the sauce.
- Cheese – I use a mix of mozzarella and Parmesan, giving that perfect gooey melt while adding a little bite.
- Garlic – Adds a fragrant base to the sauce.
- Herbs – Fresh thyme and a pinch of dried oregano bring the dish to life. Fresh basil or parsley is also wonderful for garnishing, adding a fresh pop.
- Salt & Pepper – For seasoning.
That’s it-simple, right? The beauty of it lies in how these everyday ingredients come together to create something that feels like a special occasion meal.
How To Make Nigella Lawson’s Chicken Lasagna?
The process for making this lasagna is straightforward, but there’s something deeply satisfying about assembling each layer and watching it come together in the oven.
Step 1: Prep The Chicken
If you’re starting with raw chicken, the first step is to cook it. Nigella recommends gently poaching the chicken in water with some salt, and I’ve found that this results in incredibly tender, flavorful meat that shreds easily. However, I’ve also roasted chicken with a little olive oil, salt, and pepper, and it works just as well, adding a slightly different flavor. Either way, once the chicken is cooked, shred it into bite-sized pieces.
Step 2: Make The Bechamel Sauce
The creamy bechamel sauce is the heart of this dish. In a large pan, melt butter over medium heat, and then whisk in flour to make a roux. Let it bubble gently for a minute to cook out the raw flour taste. Gradually whisk in the milk until the sauce thickens and becomes silky. Once that’s done, season it with salt, pepper, and a bit of freshly grated nutmeg. I always like to add a little extra seasoning at this point, sometimes a touch of garlic powder or even some mustard to enhance the depth of flavor.
Step 3: Assemble The Lasagna
Now for the fun part: assembling the layers. Start by spreading a little of the bechamel sauce on the bottom of a baking dish. Then lay down a sheet of lasagna, followed by some of the shredded chicken, a bit of cheese, and more sauce. Repeat the layers, finishing with a generous layer of bechamel on top. I like to add a final sprinkle of Parmesan and mozzarella for that extra cheese pull when it comes out of the oven. Bake everything in a hot oven for about 25-30 minutes, or until the top is golden and bubbly.
Step 4: Let It Rest
Here’s a little tip I’ve learned from Nigella over the years: don’t rush the cooling-down process. Let the lasagna rest for about 10-15 minutes after it’s out of the oven. It’ll settle, and the layers will firm up, making it easier to slice and serve. Plus, this gives you a chance to have a glass of wine while you wait.
Things I Learned
- Shredding the Chicken: At first, I thought I’d end up with an overly dry lasagna if I didn’t use something like ground beef, but the shredded chicken gives it such a beautiful texture. It’s tender and juicy, and it lets the sauce shine through.
- Don’t Skimp on the Cheese: The balance of mozzarella and Parmesan is what makes this lasagna so rich, but still light enough to enjoy without feeling overwhelmed. Don’t be afraid to be generous with the cheese-it’s part of the magic!
- Poaching vs. Roasting: I tried both methods for cooking the chicken, and while poaching does give the meat a delicate tenderness, roasting adds a slight caramelized flavor to the chicken that I absolutely love. I think it depends on what you’re in the mood for, but both methods work perfectly.
- The Power of Resting: As simple as it sounds, allowing the lasagna to rest makes a world of difference. It firms up, holds its shape, and tastes better for some reason-like it has time to think about what it’s about to become.
- Herb Substitutions: I’ve played around with different herbs, and while Nigella suggests thyme and oregano, fresh basil is a beautiful addition if you have some on hand. It gives the dish a slightly different vibe but remains true to the flavor profile.