Mary Berry Chicken Lasagna Recipe – Creamy, Comforting & Family-Favorite

There’s something so cozy about a bubbling lasagna coming out of the oven — that golden top, the creamy layers, and the aroma of herbs and cheese filling the kitchen.

When I first tried Mary Berry’s Chicken Lasagna, I knew it would become a family staple. It’s everything you love about classic lasagna but lighter, thanks to the tender chicken and a perfectly balanced béchamel. It’s the kind of meal you can prep ahead, freeze for later, or serve proudly at a dinner table full of friends.

It’s comfort food done right — with a little British charm and Italian soul.

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What Is Mary Berry’s Chicken Lasagna?

Mary Berry’s Chicken Lasagna is a creamy, layered pasta dish made with cooked chicken in a rich tomato sauce, a velvety béchamel, and plenty of melted cheese. Each bite brings the comforting warmth of home cooking — soft pasta, savory chicken, and creamy sauce, baked until perfectly golden.

It’s a fantastic twist on traditional beef lasagna, lighter yet equally satisfying.

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Why You’ll Love This Recipe

• Delicious twist on a classic – Chicken brings a fresh, lighter flavor.
• Creamy & cheesy – Thanks to the smooth béchamel and melting mozzarella.
• Perfect for make-ahead meals – Assemble and refrigerate overnight or freeze.
• Family-friendly – Everyone loves this comfort food.
• Customizable – Add spinach, mushrooms, or pesto for a flavorful variation.

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Ingredients

For the Chicken Sauce

• 500g chicken breast (diced or shredded)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 400ml tomato passata
• 2 tbsp tomato paste
• 250ml chicken stock
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste

For the Béchamel Sauce

• 50g butter
• 50g plain flour
• 500ml warm milk
• ¼ tsp nutmeg (optional)
• 50g grated Parmesan cheese
• Salt and black pepper, to taste

For Assembly

• 10–12 lasagna sheets (no-boil or pre-cooked)
• 150g grated mozzarella
• 50g grated Parmesan (for topping)

Optional Add-Ins

• 1 cup chopped spinach
• 100g sliced mushrooms
• ½ tsp chili flakes

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Instructions

Step 1: Make the Chicken Sauce

1. Heat olive oil in a large saucepan over medium heat.
2. Add onions and cook until soft, about 5 minutes.
3. Stir in garlic and carrot; cook another 2 minutes.
4. Add the chicken and cook until lightly browned.
5. Pour in passata, tomato paste, chicken stock, oregano, and basil.
6. Simmer for 15 minutes until thickened. Season well.

Step 2: Prepare the Béchamel Sauce

1. Melt butter in a saucepan, then whisk in flour to form a roux.
2. Gradually pour in warm milk while whisking constantly.
3. Simmer until smooth and thickened, about 5 minutes.
4. Add nutmeg and Parmesan. Season to taste.

Step 3: Assemble the Lasagna

1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of chicken sauce at the bottom of a baking dish.
3. Layer with lasagna sheets, then béchamel.
4. Repeat the layers, finishing with béchamel on top.
5. Sprinkle with mozzarella and Parmesan.

Step 4: Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake another 10–15 minutes until golden and bubbling.
3. Let it rest 5–10 minutes before slicing.

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What to Serve With Chicken Lasagna

• Garlic Bread – Buttery and crisp, perfect for scooping sauce.
• Green Salad – Fresh and crunchy balance.
• Roasted Veggies – Adds color and nutrients.
• Bruschetta or Caprese Salad – Classic Italian companions.
• White Wine or Sparkling Water – Complements the creaminess.

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Expert Tips

• Don’t over-sauce the layers — balance is key.
• Let your lasagna rest before cutting for clean slices.
• Add a spoonful of pesto to your béchamel for a herby surprise.
• Use rotisserie chicken for a quick shortcut.
• A sprinkle of breadcrumbs on top adds lovely crunch.

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Easy Variations

• Spinach & Mushroom Lasagna: Add sautéed spinach and mushrooms between layers.
• Spicy Chicken Lasagna: Stir chili flakes or jalapeños into the sauce.
• Gluten-Free: Use gluten-free lasagna sheets.
• Dairy-Free: Swap milk and cheese for plant-based alternatives.
• Creamy Pesto Version: Mix pesto directly into the béchamel sauce.

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Storage & Reheating

• Refrigerate: Up to 3 days in a sealed container.
• Freeze: Up to 3 months; thaw overnight in the fridge.
• Reheat: Bake at 180°C (350°F) for 15 minutes or microwave with a splash of water.

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Nutrition (per serving)

• Calories: 550
• Protein: 42g
• Carbohydrates: 50g
• Fat: 22g
• Fiber: 5g

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FAQ

Can I make chicken lasagna ahead of time?
Yes! Assemble it the night before, refrigerate, and bake the next day.

Can I use rotisserie chicken for lasagna?
Definitely — it saves time and adds flavor. Shred it before mixing into the sauce.

Can I freeze cooked chicken lasagna?
Yes. Let it cool completely, then freeze for up to 3 months.

What’s the best cheese mix for lasagna?
A combination of mozzarella, Parmesan, and ricotta gives the best creamy melt and flavor.

How do I stop lasagna from being soggy?
Use less sauce per layer and let it rest 10 minutes before serving so the layers set.

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Final Thoughts

Mary Berry’s Chicken Lasagna is everything a home-cooked meal should be — warm, hearty, and made with love. Every forkful is comfort on a plate, from the creamy béchamel to the herby tomato sauce. Whether it’s a Sunday family dinner or a cozy weeknight meal, this lasagna brings people together.

Once you’ve made it once, it’ll become your go-to lasagna recipe forever.

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Other Recipes You May Like:

• Mary Berry Lasagne Express
• Mary Berry Midweek Chicken Mozzarella and Tomato Bake
• Mary Berry Chicken, Spinach and Tomato Lasagne

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