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Chicken Lasagna

Wholesome chicken lasagna, made from scratch.
Course: Dinner, Iftar
Cuisine: Italian
Keyword: Baking, Cheese, Chicken, Oven, Savoury, Toddler Approved
Servings: 6 people


  • 12 cloves Garlic
  • 500 g Chicken cubed
  • 1 tsp Chilli Flakes
  • 3 Tbsp Butter
  • Salt to taste
  • 4 Large tomatoes
  • 1 Carrot
  • 1 Red Capsicum
  • 2 Celery stalks
  • 1 handful Celery Leaves
  • 1 kg Crushed Tomatoes I use Pomi
  • 1 tsp Dried Basil
  • 2 tsp Dried Oregano
  • 3 tsp Chilli flakes optional
  • 250 g Fresh Mozzarella cheese
  • ½ cup Shredded Mozzarella cheese
  • 250 g Ricotta
  • Ready to cook Lasagna sheets as needed


  • Peel the garlic cloves and slice thinly.
  • Heat a pan on medium heat and melt 1 tablespoon of butter.
  • Add a handful of sliced garlic cloves and sauté till wilted. Do not let it brown or burn.
  • Add chicken cubes and sauté.
  • Add chilli flakes and salt.
  • Stir often and let it cook through completely for 20-25 minutes.
  • Remove from heat.
  • Chop carrots, capsicum and celery into thick chunks.
  • Chop celery leaves roughly.
  • Cut tomatoes into large quarters.
  • In a saucepan, on medium heat melt 2 Tbsp of butter.
  • Once it browns slightly, add the remaining sliced garlic cloves.
  • Sauté and let it fry for about 3 minutes.
  • Add carrots, capsicum and celery chunks and sauté well for a couple of minutes.
  • Add the cut tomatoes and mix vegetables together well.
  • Cook for about 5 minutes till the tomatoes are slightly reduced.
  • Add cut celery leaves and mix well.
  • Pour the crushed tomatoes and mix well.
  • Add the dried herbs.
  • Stir in regular intervals. Be careful as the sauce will sputter often.
  • Check for salt and add more if required.
  • If you prefer the sauce to be spicy, add the optional chilli flakes.
  • Turn down the heat to low and let the sauce cook for about 30 minutes.
  • The sauce would have reduced and thickened slightly.
  • Add cooked chicken, stir well and cook for a further 15 minutes.
  • Once the sauce is ready, take it off heat and let it cool slightly.
  • Blend the sauce. You could use a handheld blender. If you’re using a food processor or a mixie, blend the sauce in batches only using pulse mode. You don’t want the sauce to lose its thickness.
  • Blend till chicken is minced and mix the sauce well. The color of the sauce will lighten to an orange shade.
  • Preheat an oven to 180 degrees Centigrade.
  • Using a spoon, stir the ricotta well to remove any lumps.
  • In a square ceramic dish, spread a thin layer of sauce to cover the base.
  • Place lasagna sheets on the dish and cover it in sauce.
  • Take about 2 teaspoons of ricotta and stir directly into the tomato sauce. Make sure the sheets are covered with sauce.
  • Continue layering the lasagna sheets till it almost reaches the top of the pan in the same method and the ricotta is incorporated completely into the sauce. You might have some leftover sauce.
  • The last layer of lasagna sheets should be completely covered in sauce.
  • Roughly break the fresh mozzarella into big chunks.
  • Place the mozzarella chunks all over the sauce.
  • Fill the gaps using shredded mozzarella cheese so that the sauce is completely covered in it.
  • Sprinkle oregano flakes over the cheese.
  • Bake for 30-35 minutes till the cheese is completely melted.
  • For a toasted cheese finish, broil the surface for 2-3 minutes keeping a watchful eye or the cheese will burn.
  • Serve warm.


  • As long as the vegetables will soften once cooked, you can add whatever you like while preparing the sauce.
  • I almost always have extra sauce. It can be frozen for a month. Thaw it completely and reheat it when you want to use it.
  • If you cannot find celery leaves, saute 1 pink onion with the garlic cloves when making the sauce.