If you’ve ever dived into the world of Nigella Lawson’s cooking, you’ll know that she’s a genius at transforming simple ingredients into pure comfort food magic. Her Chicken Lasagna isn’t your traditional lasagna. It’s an incredibly comforting dish with a little twist that elevates it beyond the usual beef or pork variety.
Nigella’s chicken lasagna uses succulent, tender chicken thighs (which, in her words, "are more forgiving" than chicken breasts). The sauce is rich, creamy and layered with a dreamy bechamel and cheese combination. It feels indulgent without being overly heavy which is a huge bonus if you’re cooking for a crowd or preparing something that can be easily reheated for multiple meals. It’s perfect for cozy nights in, family dinners or any occasion where you just need that plate of food to embrace you with warmth.
What’s really special about Nigella’s take on lasagna, though, is how she manages to make it feel like a refined dish without all the effort that some classic lasagna recipes demand. There’s no rigorous layering of sauce, noodles and fillings that feels like you’re preparing a meal for a feast. Instead, it’s a straightforward, easy-to-put-together dish, with all the flavors you’d expect but with a Nigella-style ease to it.
Nigella Chicken Lasagna Recipe
Ingredients Needed
I feel like every time I cook Nigella’s recipes, I always think I need a ton of fancy ingredients but her dishes always manage to surprise me with how simple and accessible they are. You won’t find yourself frantically searching for obscure ingredients you can’t pronounce, I promise.
For Nigella Lawson’s Chicken Lasagna, you’ll need:
- Chicken thighs – The star of the dish. Nigella prefers thighs over breasts because they’re richer in flavor and don’t dry out. Trust me, they make all the difference here.
- Lasagna sheets – You can go for the fresh ones or the dried ones, whichever is easier for you. But fresh? Oh yes, they’ll give you that lovely soft texture that makes lasagna so irresistible.
- Butter – A key ingredient in making the sauce rich and silky. You’ll also need it for greasing the dish.
- Plain flour – This is what you’ll use to thicken the bechamel sauce.
- Milk – Whole milk works best here. It gives the sauce its creamy richness without being too overpowering.
- Cheese – A combination of mozzarella for that stretchy, melty factor and Parmesan for that sharp, salty kick.
- Garlic – Fresh garlic cloves will add just the right amount of depth and aroma to the dish.
- Herbs – Nigella calls for a little fresh thyme which works so beautifully with the chicken. It’s subtle but adds a great flavor. You could add a little rosemary if you’re feeling adventurous too!
- Olive oil – To sauté the garlic and chicken. It brings a lovely flavor and works well for browning the chicken perfectly.
- Salt and pepper – For seasoning, of course!
Equipment Needed
Now, you don’t need any fancy culinary gadgets to make Nigella’s chicken lasagna. But there are a few tools that make this process smoother and more enjoyable:
- Ovenproof dish – A 9×13-inch baking dish will do the trick. You want something large enough to fit all those layers of chicken and lasagna sheets but not so large that the dish feels sparse. A medium-to-large baking dish is perfect here.
- Frying pan – For browning the chicken and making the sauce. A heavy-bottomed one will help distribute heat evenly.
- Whisk – For getting the bechamel sauce smooth and creamy.
- Sharp knife – You’ll need this for chopping garlic, chicken and herbs.
- Spoon or spatula – For stirring the sauce and for spreading the layers evenly.
Instructions To Make Nigella Lawson’s Chicken Lasagna
- Cook the chicken: First, heat a little olive oil in your frying pan over medium heat. Add the chicken thighs (you can chop them into chunks beforehand if you prefer) and brown them until they’re cooked through. This step adds flavor, so don’t rush it. Once the chicken is done, remove it from the pan and set it aside.
- Make the sauce: In the same pan, melt a generous amount of butter. Throw in the garlic and let it sizzle for a minute until fragrant. Now, whisk in the flour to form a roux (it’ll only take a couple of minutes). Gradually pour in the milk while whisking constantly, ensuring there are no lumps. Keep stirring until the sauce thickens. Season with salt, pepper and a pinch of nutmeg if you want that classic lasagna warmth.
- Add the chicken: Once the sauce is smooth and creamy, return the chicken to the pan. Stir in fresh thyme (or rosemary, if you’re feeling it) and let everything cook together for a minute. You want the chicken to soak up all those delicious flavors.
- Assemble the lasagna: Now it’s time for the fun part! Spread a little of the creamy chicken mixture in the bottom of your baking dish. Layer lasagna sheets over it. Add more chicken sauce, then a sprinkle of mozzarella and Parmesan cheese. Repeat the process until you run out of ingredients, making sure to finish with a generous amount of cheese on top.
- Bake: Preheat your oven to 180°C (350°F) and bake the lasagna for about 25-30 minutes. The top should be golden brown and bubbly. If you want that crispy, melty edge, you can stick it under the broiler for a few minutes at the end.
- Serve and enjoy: Once out of the oven, let the lasagna rest for 5-10 minutes. It’ll make serving much easier and allow those flavors to settle. Dig in!
What I Learnt
Cooking Nigella Lawson’s Chicken Lasagna really changed my approach to comfort food. I’ve always been a fan of classic lasagna but this version feels lighter and more elevated in a way that still gives you that satisfaction. I’ve learned that sometimes, less is more. With simple ingredients, you can create something hearty and fulfilling without overcomplicating things.
One of the best lessons I took from this recipe is the importance of taking your time with each step. Browning the chicken, making the bechamel sauce slowly. they all add a layer of richness that makes the final product so much more delicious. The whole thing comes together so easily but the flavors build up in a way that makes it feel like you’ve been working away in the kitchen for hours.
Also, using chicken thighs instead of breasts was a game-changer. I had always been in the breast camp before but the thighs are so much more forgiving as Nigella says and the flavor is just that much more luscious.
FAQs
What Makes Nigella Lawson’s Chicken Lasagna Different From Regular Lasagna?
Ah, great question! Nigella’s chicken lasagna is a lighter take compared to the classic beef version. The chicken is gently simmered with garlic, onions, and a splash of white wine, creating a rich, creamy sauce. It’s comforting but not heavy-perfect if you’re craving lasagna without feeling too stuffed afterward!
Can I Use Pre-cooked Chicken In Nigella’s Chicken Lasagna Recipe?
Absolutely! If you’ve got leftover roast chicken or even a rotisserie chicken from the store, it works perfectly. Just shred it up and stir it into the sauce. Nigella’s recipes are all about making things easier, so this shortcut will save you some time without sacrificing flavor.
How Do I Make The Chicken Lasagna Ahead Of Time?
Oh, this is one of my favorite things about Nigella’s recipes-she’s all about making life easier. You can assemble the lasagna ahead of time, cover it tightly with foil, and pop it in the fridge for up to 24 hours. When you’re ready, just bake it off. It’s a great make-ahead meal for busy days or when you have company coming over!
