Jamie Oliver Chicken Lasagne is made with fresh egg pasta dough, garlic, onions, celery, carrots, rosemary, olive oil, oregano, plum tomatoes, chianti wine, leftover cooked chicken, milk, peppercorns, butter, plain flour, Parmesan cheese, buffalo mozzarella, and fresh basil.
This hearty Jamie Oliver Chicken Lasagne recipe creates a delicious dinner that takes about 3 hours and 30 minutes to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Chicken Lasagne Recipe:
- Rich and Tasty Sauce: The ragù sauce is cooked for a long time, making it very flavorful and delicious.
- Homemade Pasta: Making your own pasta dough gives the lasagne a fresh and soft texture that you can’t get from store-bought pasta.
- Creamy Béchamel: The béchamel sauce is smooth and creamy, making each layer of the lasagne taste rich.
- Impressive Dish: This lasagne looks and tastes great, making it perfect for special dinners or impressing your guests.
🍗 Jamie Oliver Chicken Lasagne Ingredients
- 750 g (5 cups) leftover cooked chicken, chopped or shredded
- 3 cloves of garlic
- 4 onions
- 3 sticks of celery
- 3 carrots
- ½ a bunch of fresh rosemary
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 3 x 400 g (14 oz) tins of quality plum tomatoes
- 375 ml (1 1/2 cups) chianti or other medium-bodied red wine
- 1 liter (4 cups) milk
- 5-6 peppercorns
- 75 g (5 tablespoons) unsalted butter
- 75 g (1/2 cup) plain flour
- 100 g (1 cup) Parmesan cheese
- 1 x 125 g (4.4 oz) ball of buffalo mozzarella
- A few sprigs of fresh basil
- Salt and black pepper, to taste
🥘 How To Make Jamie Oliver Chicken Lasagne
1. Prepare The Dough:
- Place the flour on a board or in a bowl and make a well in the center. Beat the eggs (or yolks) until smooth, then pour them into the well.
- Using your fingertips, gradually mix the eggs with the flour until combined. Knead the dough for about 10 minutes until smooth and elastic.
- Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes.
2. Roll The Dough:
- If using a pasta machine, start with the widest setting. Dust the surface with flour, take a lump of dough the size of a large orange, and press it flat with your fingertips.
- Roll the dough through the machine, dusting with flour if it sticks. Click the machine down a setting and roll the dough again. Fold the dough into a square shape and repeat 5-6 times.
- Work the dough through all the machine’s settings, from widest to narrowest. When you reach the narrowest setting, fold the dough into a square shape and turn it 90 degrees. Roll it through the widest setting again.
- For lasagne sheets, keep rolling until the pasta is about 1-2 mm thick. Cut the pasta into 10 cm x 20 cm sheets and lay a damp tea towel on top to prevent drying.
3. Prepare The Filling And Béchamel:
1. Cook The Vegetables:
- Peel and finely slice the garlic. Peel all the onions, finely chop 3, and cut the remaining onion into wedges. Trim and finely chop the celery and carrots, and pick and finely chop the rosemary.
- Heat 2 tablespoons of oil in a large, deep saucepan over medium heat. Fry the garlic for 1 minute until golden. Add the finely chopped onions, carrot, and celery. Fry over low heat for 10-15 minutes until soft but not colored.
2. Make The Ragù:
- Add the rosemary, oregano, tomatoes, wine, and a good pinch of salt and black pepper. Bring to the boil, breaking up the tomatoes with a spoon. Reduce the heat and simmer for 1 hour until thickened.
- Chop or pulse the chicken in a food processor, then stir into the ragù for the final 15 minutes. Stir regularly and loosen with a splash of boiling water if too thick.
3. Make The Béchamel Sauce:
- Pour the milk into a large saucepan over low heat. Add the peppercorns and the remaining onion. Gently bring almost to the boil, then discard the onion and peppercorns.
- Melt the butter in a second saucepan. Stir in the flour to create a paste and cook over medium heat for 1-2 minutes, stirring frequently.
- Whisk in the hot milk, a ladleful at a time. Gently bring to the boil, then reduce the heat and simmer for 5 minutes until thick and smooth. Grate and stir in most of the Parmesan and season to taste.
4. Assemble And Bake:
1. Assemble The Lasagne:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a large rectangular or round baking dish with a little oil.
- Bring a pan of salted water to the boil. Add the lasagne sheets, a few at a time, and cook for 1 minute per batch. Remove with tongs and spread out on a clean tea towel to drain.
- Place a single layer of lasagne sheets over the base of the baking dish. Spread a thin layer of ragù over the pasta, then a thin layer of béchamel sauce.
- Repeat the layers as many times as you can (6-8 times ideally), finishing with a layer of pasta topped with béchamel sauce.
2. Bake The Lasagne:
- Tear over the mozzarella, sprinkle with the remaining Parmesan, and drizzle with a little oil. Pick and scatter over the basil leaves.
- Bake for 45 minutes until golden on top and bubbling at the edges. Let stand for 5 minutes before serving.
💭 Recipe Tips:
- Rest the Dough: Let the pasta dough rest in the fridge for at least 30 minutes. This makes it easier to roll out.
- Cook the Ragù Slowly: Simmer the ragù sauce for one hour. This helps the flavors mix together and taste richer.
- Be Patient with Béchamel: Stir the béchamel sauce all the time while adding milk. This keeps the sauce smooth without lumps.
- Layer Evenly: Spread each layer of ragù and béchamel sauce evenly over the pasta sheets. This makes sure every bite of lasagne tastes great.
🥗 What To Serve With Chicken Lasagne?
Jamie Oliver Chicken Lasagne pairs well with garlic bread, a simple green salad, roasted vegetables, and a glass of red wine. It also can be served alongside steamed broccoli, Caesar salad, mashed potatoes, and a fresh tomato salad for a complete and delicious meal.
🎚 How To Store Leftovers Chicken Lasagne?
- Refrigerate: Store the lasagne in an airtight container and refrigerate for up to 3-4 days.
- Freeze: Wrap the lasagne tightly in aluminum foil or plastic wrap and freeze for up to 2-3 months.
🥵 How To Reheat Leftovers Chicken Lasagne?
- In The Oven: Preheat the oven to 180ºC/350ºF. Cover the lasagne with foil and bake for about 25-30 minutes until heated through.
- In The Microwave: Place a slice of lasagne on a microwave-safe plate, cover, and heat on high for 2-3 minutes or until hot.
- On the Stove: Place a slice of lasagne in a skillet with a bit of water. Cover and heat on low for about 10 minutes, or until warmed through.
FAQ’S:
Can I Use Store-bought Pasta Sheets Instead Of Making My Own?
Yes, you can use store-bought lasagne sheets if you don’t have time to make your own. Just follow the package instructions before using them.
Can I Use Another Wine Or A Non-alcoholic Option Instead Of Chianti?
Yes, you can use any medium red wine or replace it with beef or chicken broth if you want a non-alcoholic option.
How Do I Know When The Ragù Sauce Is Ready?
The ragù sauce is ready when it is thick and has a rich flavor. This should take about 1 hour of cooking.
What Kind Of Parmesan Cheese Should I Use?
Use freshly grated Parmesan cheese for the best taste. Don’t use pre-grated Parmesan as it might not melt well.
Can I Make The Lasagne Ahead Of Time?
Yes, you can make the lasagne a day before and keep it in the fridge. Bake it when you are ready to eat.
More Jamie Oliver Recipe:
- Jamie Oliver Spaghetti Alla Puttanesca
- Jamie Oliver Greek Chicken Pasta
- Jamie Oliver Chicken Tomato Pasta
Jamie Oliver Chicken Lasagne Nutrition Fact:
- Calories: 495
- Total Fat: 26g
- Saturated Fat:14g
- Cholesterol: 104mg
- Sodium: 1061mg
- Total Carbohydrate: 36g
- Dietary Fiber: 4g
- Total Sugars: 12g
- Protein: 28g
- Calcium: 257mg
- Iron: 3mg
- Potassium: 578mg
Jamie Oliver Chicken Lasagne
Description
Jamie Oliver Chicken Lasagne is made with fresh egg pasta dough, garlic, onions, celery, carrots, rosemary, olive oil, oregano, plum tomatoes, chianti wine, leftover cooked chicken, milk, peppercorns, butter, plain flour, Parmesan cheese, buffalo mozzarella, and fresh basil.
This hearty Jamie Oliver Chicken Lasagne recipe creates a delicious dinner that takes about 3 hours and 30 minutes to prepare and can serve up to 8 people.
Jamie Oliver Chicken Lasagne Ingredients
Egg Pasta Dough:
Filling & Béchamel:
Jamie Oliver Chicken Lasagne Cooking Instructions
- Place the flour on a board or in a bowl and make a well in the center. Beat the eggs (or yolks) until smooth, then pour them into the well.
- Using your fingertips, gradually mix the eggs with the flour until combined. Knead the dough for about 10 minutes until smooth and elastic. Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes.
- If using a pasta machine, start with the widest setting. Dust the surface with flour, take a lump of dough the size of a large orange, and press it flat with your fingertips. Roll the dough through the machine, dusting with flour if it sticks. Click the machine down a setting and roll the dough again. Fold the dough into a square shape and repeat 5-6 times.
- Work the dough through all the machine’s settings, from widest to narrowest. When you reach the narrowest setting, fold the dough into a square shape and turn it 90 degrees. Roll it through the widest setting again.
- For lasagne sheets, keep rolling until the pasta is about 1-2 mm thick. Cut the pasta into 10 cm x 20 cm sheets and lay a damp tea towel on top to prevent drying.
- Heat 2 tablespoons of oil in a large, deep saucepan over medium heat. Fry the garlic for 1 minute until golden. Add the finely chopped onions, carrot, and celery. Fry over low heat for 10-15 minutes until soft but not colored.
- Add the rosemary, oregano, tomatoes, wine, and a good pinch of salt and black pepper. Bring to the boil, breaking up the tomatoes with a spoon. Reduce the heat and simmer for 1 hour until thickened.
- Chop or pulse the chicken in a food processor, then stir into the ragù for the final 15 minutes. Stir regularly and loosen with a splash of boiling water if too thick.
- Pour the milk into a large saucepan over low heat. Add the peppercorns and the remaining onion. Gently bring almost to the boil, then discard the onion and peppercorns.
- Melt the butter in a second saucepan. Stir in the flour to create a paste and cook over medium heat for 1-2 minutes, stirring frequently. Whisk in the hot milk, a ladleful at a time. Gently bring to the boil, then reduce the heat and simmer for 5 minutes until thick and smooth. Grate and stir in most of the Parmesan and season to taste.
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a large rectangular or round baking dish with a little oil.
- Bring a pan of salted water to the boil. Add the lasagne sheets, a few at a time, and cook for 1 minute per batch. Remove with tongs and spread out on a clean tea towel to drain.
- Place a single layer of lasagne sheets over the base of the baking dish. Spread a thin layer of ragù over the pasta, then a thin layer of béchamel sauce. Repeat the layers as many times as you can (6-8 times ideally), finishing with a layer of pasta topped with béchamel sauce.
- Tear over the mozzarella, sprinkle with the remaining Parmesan, and drizzle with a little oil. Pick and scatter over the basil leaves.
- Bake for 45 minutes until golden on top and bubbling at the edges. Let stand for 5 minutes before serving.
Prepare The Dough:
Prepare The Filling And Béchamel:
Assemble And Bake:
Notes
- Rest the Dough: Let the pasta dough rest in the fridge for at least 30 minutes. This makes it easier to roll out.
- Cook the Ragù Slowly: Simmer the ragù sauce for one hour. This helps the flavors mix together and taste richer.
- Be Patient with Béchamel: Stir the béchamel sauce all the time while adding milk. This keeps the sauce smooth without lumps.
- Layer Evenly: Spread each layer of ragù and béchamel sauce evenly over the pasta sheets. This makes sure every bite of lasagne tastes great.
Jamie Oliver Chicken Lasagne