Ilhan Mohamed Abdi's one-pan chicken alfredo lasagne recipe
Ilhan is a food writer and author of The Ramadan Kitchen. Here she shares her one of her favourite recipes for Ramadan – a one-pan creamy chicken lasagne. 'I love this dish because of its simplicity', explains Ilhan. 'It's relatively easy to put together, reheats beautifully and the ingredients are accessible. It feels comforting and familiar but makes the meal a little more exciting.'
See method- Serves 4
- Takes 40 mins
- 505 calories / serving
- Freezable
Ingredients
- 320g pack chicken breast fillets, each cut into 3 strips
- 1 tbsp paprika
- 1 tbsp olive oil, plus extra 2 tsp (optional)
- 1 onion, diced
- 2 large garlic cloves, crushed
- 20g butter
- 1 tbsp red pesto
- 3 tbsp plain flour
- 500ml whole milk
- ¼ tsp ground nutmeg
- 1 chicken stock cube, crumbled
- 210g pack mozzarella, drained and grated
- 125g baby spinach
- 5 fresh lasagne sheets, each cut into 3
- 40g 30% reduced-fat mature cheese, grated
- 10g fresh flat-leaf parsley, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2110kJ 505.0kcal
- Fat
- 35g
- Saturates
- 25g
- Salt
- 1.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 33.1gProtein 35.3gFibre 3.2g
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Method
- Season the chicken pieces with paprika and black pepper. Heat the oil in a 25cm high-sided, ovenproof frying pan over a medium heat. Add the chicken and cook for 6-8 mins until cooked through, turning often. Remove from the pan and cut into 1-2cm cubes.
- Lower the heat, adding the extra oil, if needed. Add the onion and cook for 4 mins until softened, then stir through the garlic and cook for a further 1 min. Add the butter and once it has melted, stir through the pesto. Sprinkle the flour over the top and cook, stirring continuously, for 2 mins.
- Gradually add the milk, stirring to avoid any lumps. Once you have a smooth sauce, add the nutmeg and crumbled stock cube. Bring to a simmer and bubble for 1 min. Remove from the heat and stir in 75g of the mozzarella; check the seasoning. Add the chicken back in, along with the spinach, folding through the hot sauce to wilt the spinach.
- Add the lasagne sheet pieces, in batches, making sure they are fully coated and separated in the sauce. Cover with a lid, turn the heat to low, and simmer for 20 mins until the lasagne sheets are cooked through. Preheat the grill.
- Remove the lid and sprinkle with the remaining mozzarella and the grated cheese. Place under a hot grill for 5 mins or until golden. Leave to stand for 5 mins before garnishing with the parsley.
- See more Lasagne recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
