Cooking Corner: Chicken Lasagne

If you’re looking for another recipe to warm up those winter nights, and a take on the classic lasagne recipe, why not give this month’s Chicken Lasagne recipe a go.

This meal falls under the soft foods category and is suitable for some people with eating difficulties.

Serves: 6 | Preparation: 20 minutes | Cooking: 60 Minutes


  • 2 tbsp olive oil
  • 900g fresh chicken mince
  • 1 garlic clove, finely chopped
  • 4 x carrots, chopped
  • 4 x leeks, sliced
  • 450ml chicken stock
  • 2 tbsp tomato puree’
  • 115g grated cheese
  • 1 tsp Dijon mustard
  • 115g dried lasagne sheets
  • Salt and pepper

White Sauce

  • 600ml milk
  • 55g butter
  • 55g plain flour


  • Preheat oven to 190 degrees.
  • Heat the oil in a heavy based saucepan.
  • Add the chicken mince and cook over a medium heat breaking it up with a wooden spoon for 5 minutes or until browned all over.
  • Add the garlic, carrots and leeks and cook, stirring occasionally for 5 minutes.
  • Stir in the stock and tomato puree and season to taste with salt and pepper.
  • Bring to the boil, reduce the heat, cover and simmer for 30 minutes.

Meanwhile, to make the white sauce:

  • Heat the milk, butter and flour in a saucepan, whisking constantly, until smooth and thick.
  • Season to taste with salt and pepper and stir in half of the cheese and mustard.

Put the lasagne together

  • In a large oven proof dish, make alternate layers of the chicken mixture, lasagne sheets and cheese sauce, ending with a layer of cheese sauce.
  • Sprinkle with the remaining cheese and bake in the preheated oven for 1 hour or until golden brown and bubbling.
Image of Hope Island's cooking program students standing behind the benchtop where the salad and chicken lasagne is displayed

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Three women standing behind a garden salad and cooked lasagne sitting on the kitchen benchtop