When I first tried Jamie Oliver’s chicken lasagne, it was one of those moments where I felt like I had unlocked a secret to cooking that was so simple but so delicious. I was tired of the same old beef lasagne and craved something lighter but just as comforting. Jamie’s recipe is the perfect balance of creamy, savory, and flavorful. Ever since that first try, it has become a regular in my rotation, and I’ve made tweaks to make it my own, based on what ingredients I have on hand or what mood I’m in.
This dish is great because it’s not too heavy. The creamy sauce and chicken add a twist to the classic lasagne, making it feel fresh and new without losing the familiar comforting elements. Plus, the steps are straightforward, so even if you’re not an experienced cook, you can still pull it off and impress yourself (and others!).
Jamie Oliver’s Chicken Lasagne Recipe
Jamie’s chicken lasagne recipe is a refreshing twist on the classic. His version uses a lighter protein-chicken breast-paired with a rich white sauce (béchamel) and mozzarella. The flavors come from fresh herbs and the richness of the sauce without relying on heavy cheese or beef.
Here’s the version I make, inspired by Jamie’s original recipe:
Ingredients
- Chicken breast
- Olive oil
- Onion
- Garlic
- Fresh thyme
- Passata (or crushed tomatoes)
- Fresh basil
- Lasagne sheets (I usually use fresh for that soft, tender texture)
- Mozzarella cheese
- Parmesan cheese
- For the béchamel: butter, milk, flour, salt, and pepper
How To Make It
- Cook the chicken: Start by browning the chicken in a bit of olive oil. I like to shred it once it’s cooked, so it mixes perfectly with the sauce.
- Prepare the sauce: Jamie’s tomato sauce involves sautéing onions, garlic, and fresh herbs. Then you add the passata, giving it time to simmer and infuse the flavors.
- Make the béchamel sauce: This is what elevates the lasagne. The silky texture of the béchamel complements the chicken and tomato sauce beautifully.
- Layer it up: Start with a layer of the tomato sauce, then a layer of lasagne sheets. Add a scoop of béchamel, followed by chicken and mozzarella. Repeat.
- Bake: Once assembled, top it with mozzarella and Parmesan before baking to get that golden, bubbling top.
It takes a bit of time but the result is so worth it. The chicken and the sauce together create a flavorful experience, and the layers of cheese melt together to make each bite feel indulgent yet light.
Ingredients Needed
Before you dive into making Jamie Oliver’s chicken lasagne, it’s essential to have everything ready. Here’s a deep dive into what you’ll need:
- Chicken Breast: This lean meat is the base. It’s mild in flavor and soaks up the savory richness of the tomato and béchamel sauce. I prefer using chicken breast for a lighter option, but you could also opt for thighs for a richer taste.
- Onion & Garlic: These two add sweetness and depth. Sautéed, they create the foundation of your sauce and infuse the whole dish with aromatic flavors.
- Passata: This smooth tomato puree is the key to the sauce. It’s thicker and richer than regular canned tomatoes, so it creates a lovely consistency for your lasagne.
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Béchamel Sauce Ingredients
- Butter: This makes the sauce creamy.
- Flour: For thickening the sauce.
- Milk: This is the liquid that creates the creamy texture.
- Salt & Pepper: For seasoning.
- Mozzarella & Parmesan: The mozzarella melts perfectly, creating a gooey, cheesy texture. Parmesan adds that salty kick that balances out the richness of the dish.
- Fresh Herbs: I love fresh thyme and basil in the sauce, but you could experiment with other herbs like oregano or rosemary.
How To Make Jamie Oliver’s Chicken Lasagne
Making Jamie’s chicken lasagne is a satisfying, step-by-step process. Here’s a breakdown of what you’ll do:
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Prepare The Chicken
First, season your chicken breasts and cook them in olive oil. Jamie recommends using chicken breasts, but if you like a more intense flavor, you can always use thighs. Once the chicken is cooked, shred it into small pieces and set aside.
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Sauté The Onion And Garlic
In the same pan, cook the onion until it becomes soft and translucent. Then add garlic and fresh thyme, cooking them until fragrant. This is when the magic of flavor starts to happen.
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Make The Tomato Sauce
Pour in the passata and let the sauce simmer for 15-20 minutes to deepen the flavors. Add basil leaves, salt, and pepper to taste.
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Create The Béchamel Sauce
In another pan, melt butter, then stir in flour to make a roux. Slowly add the milk, whisking constantly to prevent lumps. Continue cooking until it thickens, then season with salt and pepper.
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Assemble The Lasagne
Start by spreading a layer of tomato sauce on the bottom of your baking dish. Add a layer of lasagne sheets, followed by some shredded chicken. Spoon over some béchamel sauce and sprinkle with mozzarella. Repeat until the dish is full, finishing with a top layer of cheese.
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Bake
Pop the lasagne in the oven for about 40-45 minutes, or until it’s golden and bubbling.
Ingredient Science Spotlight
The magic behind Jamie Oliver’s chicken lasagne lies not only in the flavor combination but in the science of the ingredients:
- Béchamel Sauce: The key to this sauce is the fat and starch working together to thicken the milk. The flour (a starch) binds with the fat from the butter to form a paste, and when the milk is added, it creates that silky-smooth texture. This technique is fundamental in many sauces, giving them a luxurious mouthfeel.
- Mozzarella and Parmesan: Mozzarella has a high moisture content, which gives it that gooey, melty quality. Parmesan, on the other hand, is hard and aged, so it adds sharpness and depth. Their balance is what makes the lasagne so irresistible.
- Chicken: The lean protein absorbs all the flavors from the tomato and the béchamel. Cooking it first allows it to caramelize and form a flavorful base.
Expert Tips
- Use fresh lasagne sheets: If you can find fresh lasagne sheets, it makes the whole dish much softer and easier to layer.
- Shred the chicken for even distribution: Shredding the chicken ensures that every bite gets a bit of meat, unlike big chunks that can be uneven.
- Rest the lasagne before serving: After it’s out of the oven, let it sit for about 10 minutes. This helps it set and makes it easier to cut clean slices.
- Season well: Don’t forget to taste as you go. Herbs like thyme and basil can easily be adjusted, and you want a good balance between the sweet tomato, creamy béchamel, and savory chicken.
Recipe Variations
You can easily tweak this recipe to suit your tastes:
- Vegetarian Option: Replace the chicken with vegetables like spinach, mushrooms, or zucchini.
- Spicy Kick: Add some chili flakes to the tomato sauce for a bit of heat.
- Use Different Cheese: Swap out mozzarella for ricotta or goat cheese if you prefer a tangier flavor.
Final Words
Jamie Oliver’s chicken lasagne recipe is one of those dishes that makes you feel like you’ve put in more effort than you really have. The layers of flavor build up beautifully, and it’s the perfect meal for family dinners or gatherings with friends. The creamy sauce combined with the shredded chicken and melted cheese creates the perfect comfort food experience.
FAQs
Can I Use Other Meats Instead Of Chicken In Jamie Oliver’s Lasagne?
Yes, you can swap chicken for turkey or even minced beef if you prefer.
How Long Does Jamie Oliver’s Chicken Lasagne Take To Cook?
It takes about 45 minutes to cook after you’ve assembled it, plus any prep time.
Can I Make Jamie Oliver’s Chicken Lasagne Ahead Of Time?
Definitely! You can assemble it in advance and store it in the fridge for up to 24 hours before baking.