Chicken Lasagna 

The Best Lasagna you’ll ever taste! Made with chicken mince packed full with FLAVA! Topped off with a delicious creamy cheese sauce and 4 different types of cheeses.

  • 500ml water
  • 2 tsp sea salt
  • 10 Lasagna Sheets
  • Cheese sauce 
  • 250g Ricotta cheese 
  • 250ml Double cream 
  • 200ml coconut milk
  • 1 tbsp. Dried thyme 
  • 1 tsp. Oregano 
  • 1 tbsp. Cornstarch 
  • 50g Grated cheese 
  • 2 Tbsp. Olive oil
  • 1 medium onion diced 
  • 4 garlic cloves chopped
  • 1/2 scotch bonnet diced & de-seeded
  • 2 spring onions sliced 
  • 1kg Chicken mince 
  • 1 tsp. browning 
  • 1 tsp Black pepper
  • 2 tsp. all purpose seasoning 
  • 250ml chicken stock
  • 400ml chopped tomatoes / Bolognaise sauce 
  • 3 basil leaves 
  • 150g Grated mature cheddar 
  • 150g Red Leicester Cheese
  • 150 Mozzarella cheese 
  • 3 slices Mild cheddar slices 
  • 1 tsp. mixed herbs 
  • 1 tbsp. Breadcrumbs 

Lets start by part- cooking your lasagna sheets by boiling in salted water for 3/4 mins. 

Add olive oil to a pot on a medium heat, add your onions, garlic, scotch bonnet and spring onions then cook until translucent.

Add chicken mince then break down stir and cook until you get some colour, add browning then continue to stir. Season with some salt black pepper and all purpose for that flava.

Add chicken stock, chopped tomatoes then continue to stir and mix well. Add basil leaves then simmer until cooked.

Now make the cheese sauce by adding Ricotta cheese, double cream, coconut milk, mixed herbs, cornstarch then whisk together add all purpose seasoning and mix in again. Set in the fridge. 

Add a thin layer of chicken mince to base of   Your casserole dish followed by your lasagna sheets, then add your grated mature and Red Leicester cheeses, creamy cheese sauce, 3 mild Cheddar cheese slices, Chicken mince, lasagna sheets (trim to fit) chicken mince, grated cheese, mozzarella, mixed herbs, cheese sauce and breadcrumbs for a crispy topping. 

Cooked for 30 minutes at 180 degrees until golden brown.