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A portion of chicken lasagna on a blue plate.
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4.50 from 2 votes

Sun-Dried Tomato and Chicken Lasagna

Try this delicious twist on a classic: Chicken Lasagna with a rich sun-dried tomato sauce and gooey cheese. Comfort food with a healthy twist.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Allergen: Dairy, Gluten, Mustard
Servings: 6 servings
Calories: 503kcal
Author: Dannii Martin

Ingredients

For the chicken ragu

  • 1 tablespoon Olive oil
  • 1 Red onion diced
  • 1 Bell pepper diced
  • 1 Carrot peeled and diced
  • 1 Courgette (zucchini) diced
  • 300 g Cooked chicken chopped
  • 6 Sun-dried tomatoes sliced
  • 10 Olives sliced
  • 1 teaspoon Paprika
  • 1 teaspoon Dried oregano
  • 1 tablespoon Tomato puree
  • 1 Stock pot
  • 2 tablespoon Balsamic vinegar
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • 500 g Passata
  • 2 tablespoon Sun-dried tomato pesto
  • 60 g Spinach

For the white sauce

  • 750 ml Milk
  • 50 g Butter
  • 2 tablespoon Plain flour
  • 1 teaspoon Mustard
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • 20 g Parmesan grated

For the lasagna

  • 6 Lasagna sheets
  • 20 g Parmesan grated
  • 60 g Cheddar cheese grated

Instructions

  • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.

Make the ragu

  • Heat 1 tablespoon Olive oil over a medium heat and add 1 Red onion, 1 Bell pepper, 1 Carrot and 1 Courgette (zucchini). Cook until starting to soften, about 5 minutes.
  • Add 300 g Cooked chicken, 6 Sun-dried tomatoes, 10 Olives, 1 tablespoon Tomato puree, 1 teaspoon Paprika and 1 teaspoon Dried oregano. Cook for a further 5 minutes.
  • Add 500 g Passata, 1 Stock pot, 2 tablespoon Sun-dried tomato pesto, 2 tablespoon Balsamic vinegar, 1 pinch Sea salt and 1 pinch Ground black pepper. Mix well. Reduce the heat to low and simmer for 10 minutes.
  • Add 60 g Spinach to the ragu and heat until it has wilted.

Make the bechamel

  • Meanwhile, make the bechamel sauce by adding 750 ml Milk, 50 g Butter, 2 tablespoon Plain flour 1 teaspoon Mustard1 pinch Sea salt and 1 pinch Ground black pepper to a pan and simmering until thick, continuously whisking.
  • Once thickened, add 20 g Parmesan and stir until it has melted.

Build the lasagna

  • Put half of the ragu on the bottom of a baking dish.
  • Spoon ⅓ of the bechamel over the ragu.
  • Lay 3 of the 6 Lasagna sheets over the bechamel.
  • Add the remaining ragu, then another ⅓ bechamel, then 20 g Parmesan.
  • Add the other 3 lasagna noodles, the remaining bechamel and sprinkle over 60 g Cheddar cheese.
  • Cook for 25-30 minutes, until the cheddar is bubbling.

Notes

  • If the chicken lasagna starts to brown a bit too much, then you can add some foil on top for the last 10 minutes of cooking.
  • Allow the lasagna to rest for 10 minutes before serving. This helps it set and makes it easier to slice.
  • Add a kick of heat by mixing some red pepper flakes or diced jalapeños into the chicken filling. You can also use a spicy marinara sauce for an extra layer of heat.

Nutrition

Serving: 1portion | Calories: 503kcal | Carbohydrates: 48g | Protein: 27g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 682mg | Potassium: 1092mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4501IU | Vitamin C: 46mg | Calcium: 317mg | Iron: 4mg

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