Piri-piri chicken lasagne recipe
Created by The Tesco Recipes team
We've given lasagne a piri-piri twist to make one epic, flavour-packed dish. Smoky shredded chicken is cooked in a speedy piri-piri sauce, then layered with cheese sauce and lasagne sheets - comfort food at its finest!
See method- Serves 6
- 1 hour to prepare and 50 mins to cook and 5 mins to cool
- 607 calories / serving
Ingredients
- 1 tbsp olive oil
- 450g skinless chicken thigh fillets
- 1 onion, finely chopped
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 garlic cloves, crushed
- 2 tsp sweet smoked paprika
- 1 tsp dried oregano
- 75g Nando’s peri peri garlic sauce
- 2 x 400g packs tomatoes, finely chopped
- 1 chicken stock cube made up to 100ml stock
For the white sauce
- 75g butter
- 60g plain flour
- 600ml semi-skimmed milk
- 20g grated parmesan
To assemble
- 12-13 dried lasagne sheets
- 125g pizza mozzarella, grated
Each serving contains
- Energy
- 2540kJ 607.0kcal
- Fat
- 28g
- Saturates
- 14g
- Salt
- 1.9g
- Sugars
- 14g
of the Reference intake
Carbohydrate 54.0gProtein 31.1gFibre 5.9g
Method
- Heat the oil in pan over a medium heat. Add the chicken and cook for 3-4 mins each side until browned. Remove from the pan and set aside. Add the onion and peppers and cook gently for 5 mins until beginning to soften and turn golden. Add the garlic, cook for 1 min, then stir in the smoked paprika, oregano, garlic sauce and tomatoes. Return the chicken to the pan, add the stock and bring up to the boil. Lower the heat and cook gently for 40 mins until the chicken is cooked through and tender. Pull the chicken apart with two forks.
- Meanwhile, make the white sauce. Melt the butter in a large pan. Once foaming, add the flour and cook, stirring, for 2 mins, until lightly golden. Remove from the heat and gradually add the milk, stirring all the time. Return to the heat and cook for 3-4 mins, stirring all the time, until thickened and bubbling. Remove from the heat, season and stir through the Parmesan.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spoon half the chicken sauce into an ovenproof dish that’s roughly 25 x 30cm. Top with a layer of four or five lasagne sheets (you may need to break one in half to fill any gaps), then spoon over half the white sauce and sprinkle over half the mozzarella. Repeat, finishing with a layer of mozzarella. Bake in the oven for 35-40 mins until golden and bubbling. Check the lasagne after 25 mins and cover loosely with foil if it’s getting too brown. Cool for 5 mins before serving.
- See more Lasagne recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
