Jamie Oliver Chicken Lasagne

If you’re looking for a rich, comforting dish that combines homemade pasta, tender chicken, and a luscious sauce, then Jamie Oliver Chicken Lasagne is for you. The layers of silky béchamel and hearty ragù make this lasagne a showstopper. I made this on a quiet Sunday and was blown away by the depth of flavor and how fun it was to build the layers. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling and Sauce:

• 750 g (5 cups) leftover cooked chicken, chopped or shredded
• 3 cloves of garlic
• 4 onions
• 3 sticks of celery
• 3 carrots
• 1/2 bunch of fresh rosemary
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 3 x 400 g (14 oz) tins plum tomatoes
• 375 ml (1 1/2 cups) chianti or medium-bodied red wine
• Salt and black pepper, to taste

For the Béchamel Sauce:

• 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

For the Pasta and Topping:

• Fresh egg pasta dough
• 1 x 125 g (4.4 oz) ball of buffalo mozzarella
• A few sprigs of fresh basil

How To Make Jamie Oliver Chicken Lasagne

1. Prep the Dough: Start by making the pasta dough from scratch. Combine flour with eggs in a well and knead until smooth and elastic. Let it rest in the fridge wrapped in clingfilm for at least 30 minutes.
2. Roll the Dough: Use a pasta machine, starting on the widest setting. Roll and fold the dough several times, gradually moving to thinner settings until it’s about 1-2 mm thick. Cut into 10×20 cm sheets and keep them covered with a damp towel.
3. Cook the Vegetables: Chop your garlic, onions, celery, carrots, and rosemary. Fry the garlic in olive oil until golden, then add the rest of the chopped veg and cook until soft—about 10-15 minutes.
4. Make the Ragù: Add rosemary, oregano, tomatoes, and wine to the veg. Bring to a boil, then simmer for an hour. Blend or chop your cooked chicken and stir it into the sauce for the final 15 minutes. Add a splash of water if it gets too thick.
5. Make the Béchamel: Heat milk with peppercorns and onion until almost boiling. Discard solids. In another pan, make a roux with butter and flour, then whisk in the hot milk gradually. Simmer for 5 minutes and stir in most of the Parmesan.
6. Assemble and Bake: Preheat oven to 180ºC/350ºF. Boil lasagne sheets briefly and layer them in a greased baking dish with ragù and béchamel. Repeat for 6–8 layers. Top with mozzarella, Parmesan, and basil. Bake for 45 minutes until bubbling and golden. Let rest 5 minutes before serving.

Why I Love This Recipe

I made Jamie Oliver Chicken Lasagne for a dinner party and it was the highlight of the night. Everyone loved the homemade pasta and the richness of the ragù. It’s such a cozy dish that feels both special and satisfying.

Recipe Tips

• Let the dough rest for better texture and easier rolling
• Simmer the ragù slowly for a deeper, more complex flavor
• Whisk constantly while making the béchamel to avoid lumps
• Use fresh Parmesan for best results
• If in a rush, use quality store-bought lasagne sheets

How To Store This Jamie Oliver Chicken Lasagne

• At Room Temperature: Cool and keep out no longer than 2 hours
• In the Fridge: Store in an airtight container for up to 4 days
• In the Freezer: Wrap tightly and freeze for up to 3 months
• Reheating: Bake covered at 180ºC for 25-30 minutes, or microwave individual slices for 2-3 minutes

Let’s Answer a Few Questions!

Can I use store-bought pasta sheets?
Totally! Just follow the package instructions before layering.

What if I don’t have Chianti?
Any medium-bodied red wine or even chicken broth will work.

How do I know the ragù is ready?
It should be thick and rich in flavor after an hour of simmering.

What kind of Parmesan is best?
Freshly grated is key. Avoid pre-grated for better melting and taste.

Can I prep it ahead of time?
Absolutely. Assemble the day before and bake when ready to serve.

Nutrition Facts (per serving)

• Calories: 495
• Carbs: 36g
• Protein: 28g
• Fat: 26g
• Sugar: 12g
• Fibre: 4g
• Sodium: 1061mg

Try More Recipe:

• Jamie Oliver Spaghetti Alla Puttanesca 
• Jamie Oliver Greek Chicken Pasta
• Jamie Oliver Chicken Tomato Pasta