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Ham and Chicken Lasagne

This twist on a family favourite is cheesy, gooey and comforting. An ideal winter warmer that can be made in advance and frozen to enjoy at a later date.


  • 6 boneless skinless chicken breasts, approximately 700g
  • ½ a medium white onion, sliced
  • 2 bay leaves
  • 200ml of white wine
  • 100g of butter
  • 100g of plain flour
  • 500ml of semi-skimmed milk
  • 140g of smoked ham, in slices and cut into long strips
  • 200g of spinach leaves
  • 225g of lasagne sheets, approximately 20 sheets altogether
  • 200g of grated mozzarella
  • 25g of finely grated parmesan



Step1: In a medium saucepan place the chicken, onion, wine, and bay leaves before pouring over about 200ml of water, or enough to cover the mixture.

Step 2: Gently simmer with the lid on top, poaching for 15 minutes or until the chicken is just about cooked. Put the chicken onto a board or plate and strain the liquid into a jug.

Step 3: In a second, large, non-stick saucepan, melt all of the butter over a medium heat. With a wooden spoon, stir in the flour and cook for around a minute. Add the milk gradually and continue to gently stir so the sauce stays smooth.

Step 4: Once all of the milk has been added to the dish, add in the cooking liquid that you put aside earlier and cook for an additional 2-3 minutes. Season to taste.

Step 5: Heat the oven to 200C/180C fan/gas 6. Cut the cooked chicken into chunks and stir them into the saucepan. Add the ham and spinach, cooking until the spinach has wilted.

Step 6: Using a 3-litre lasagne dish (measuring around 26cm by 18cm), spoon a third of the chicken mix into the base and top with a third of the lasagne sheets, or about 7 sheets. Repeat the layers twice more, ending with the lasagne on top.

Step 7: Sprinkle the parmesan and mozzarella onto the top of the dish and season with black pepper. Bake in the pre-heated oven until the lasagne is tender and the top is well browned.

Serve with some steamed broccoli with plenty of crunch.