Mary Berry Chicken, Spinach and Tomato Lasagne

The first time I made this, I was craving lasagne but didn’t want that full post-roast nap energy after eating. So I gave this chicken version a go—thinking it might be a bit boring without beef and béchamel. It wasn’t.

I did mess up one thing: I forgot to soften the lasagne sheets first. Huge mistake—my first slice was more like a crunchy casserole. But the flavours? Creamy chicken with a kick of chilli, earthy mushrooms, that fresh spinach lift, and a tomato sauce with sun-dried richness.

Now I always keep chicken thighs in the freezer and crème fraîche in the fridge just in case the mood hits again.

WHAT MAKES THIS RECIPE SPECIAL

Most lasagnes feel like a weekend project. This one’s different:

• No béchamel to fuss with—crème fraîche keeps it creamy but fresh.
• Chicken thighs bring flavour and stay juicy.
• A little chilli wakes the whole dish up (don’t worry, it’s not spicy).
• Sun-dried tomato paste makes the tomato sauce actually taste like tomatoes.

And best of all? It freezes like a dream.

INGREDIENTS + WHY THEY MATTER

Chicken thighs (500g) – More flavour than breast, and they don’t dry out in the oven.
Button mushrooms (200g) – Add texture and earthiness. I once skipped them and really missed the depth.
Baby spinach (200g) – Wilts fast, so stir it in just at the end.
Crème fraîche (200g) – Gives that creamy lasagne feel with zero fuss.
Cornflour (2 tsp) – Thickens the filling. Add more if it looks runny.
Sun-dried tomato paste (2 tbsp) – Seriously boosts the sauce. Tomato purée just doesn’t compare.
Fresh lasagne sheets (6) – Soft, quick-cooking, and no dry crunch if soaked.
Cheddar (150g) – Melty, savoury topping. You can mix in mozzarella if you fancy.

MAKING IT YOURS (WITHOUT RUINING IT)

No spinach? Kale or chopped chard works—just cook a bit longer.
Dairy-free? Swap crème fraîche for oat cream and skip the cheese topping (or use DF grated “cheese”).
Gluten-free? Use GF lasagne sheets and thicken the sauce with arrowroot or GF flour.
Spice it up? Add a full chilli or a pinch of smoked paprika.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Pasta didn’t soften	Didn’t pre-soak sheets	Soak fresh sheets in boiling water for 5 mins
Chicken was dry	Overcooked before baking	Brown it quickly—it finishes cooking in oven
Sauce was watery	Didn’t use enough cornflour	Mix a little more in cold water, stir and simmer
Cheese didn’t melt well	Used pre-grated blend	Use fresh cheddar for better melt and flavour

HOW TO MAKE MARY BERRY’S CHICKEN, SPINACH AND TOMATO LASAGNE

Prep the Oven
Heat to 200°C (180°C fan) / Gas 6. Grease a 1.8L ovenproof dish.

Cook the Chicken Mix
Fry diced chicken in oil until golden but not fully cooked. Add garlic, chilli, and mushrooms. Cook 3–4 minutes. Stir in spinach to wilt.

Creamy Sauce Time
Mix cornflour with 2 tbsp cold water. Add crème fraîche and parsley to the chicken, then stir in the cornflour mix. Cook until thick. Set aside.

Tomato Sauce
Mix chopped tomatoes, sun-dried tomato paste, thyme, salt and pepper in a bowl. No need to cook it—just stir well.

Soften Lasagne Sheets
Place them in boiling water for a few minutes to soften.

Layer It Up
Spoon ⅓ of the chicken mix into the dish. Top with ⅓ of the tomato sauce. Add 3 lasagne sheets. Repeat the layers again, ending with sauce. Top with grated cheddar.

Bake
Pop into the oven for 35–40 minutes, until bubbling and golden.

Rest, Then Serve
Let it sit 10 minutes before slicing. Serve with salad, green veg, or buttered bread.

TIPS FROM MY KITCHEN

• I always taste the tomato sauce before layering—sometimes I add a pinch of sugar if the tinned tomatoes are a bit sharp.
• If using dried lasagne sheets, cook them halfway first or they stay tough.
• Letting it rest before slicing really does make all the difference. It sets the layers and makes it slice cleanly.
• I often make double and freeze one. Defrost overnight in the fridge for best texture.

STORAGE + SERVING

Fridge: Keeps for 3 days in a sealed container.
Freezer: Wrap well—lasts 3 months.
Reheat: Oven at 180°C covered with foil for 15–20 mins, or microwave in 2-minute bursts.
Serve with: Crisp green salad, garlic bread, or even a spoonful of chutney on the side (trust me).

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken breast instead of thighs?
A: Yes, but keep a close eye—it dries out faster. Thighs hold moisture better.

Q: Do I have to soak the pasta sheets first?
A: If they’re fresh—yes, a quick soak makes them silky. If dried, cook them until just bendy before layering.

Q: Can I freeze this before baking?
A: Absolutely. Assemble, cool completely, then wrap and freeze. Bake from frozen at 180°C for about 1 hour, covered with foil.

Q: Is crème fraîche essential?
A: It’s key to that light creamy texture, but you could sub with thick Greek yogurt or mascarpone in a pinch.

Q: How can I make it veggie?
A: Swap chicken for cooked lentils or a mix of mushrooms and roasted red peppers. Keep everything else the same.

Try More Recipes:

• Mary Berry Lasagne Express
• Mary Berry Spinach, Cabbage and Mushroom Stir-fry
• Mary Berry Romano Pepper and Herb Penne