I have always been passionate about cooking. Growing up in a big family we always made lasagne because it can serve quite a large group of people and it is very filling. I started off with the plain beef then I found myself playing around with different ingredients and that is how I came about the chicken lasagne. I tried it a couple of times and my family loved it so I thought wouldn’t it be a good idea to share this with everyone else. The good thing with lasagne is that it can be preserved and it only tastes better over time. I hope you will love it as much as I loved preparing it.


  • Garlic
  • 1 x Onion
  • 1 x Green pepper
  • 1 x Packet mushrooms
  • 4 x Chicken breasts
  • Cheddar Cheese
  • White sauce
  • Lasagne sheets
  • 1 x Tomato sliced
  • Salt and Black Pepper


Add butter to the frying pan and fry the garlic. Next add the cubed onion and green pepper and fry until golden brown. Slice the mushrooms and add these to the pan. Season the cubed chicken breasts with salt and pepper and add to the fried onions and peppers.

Fry the chicken until cooked. Spread half the chicken mixture in the casserole dish, layer it with lasagne sheets and add half of the white sauce. Use the remaining chicken mixture to spread over the white sauce and layer that with lasagne sheets. Next add the remaining white sauce. Bake in the oven for 30 minutes at 180 degrees. Take the lasagne out of the oven and add grated cheddar cheese, black pepper and sliced tomato. Put the lasagne back in the oven for 10 mins max.

Serve when still hot.

Contributed by Mirjam Seymour of Clamber Club Party Venues Ferndale
Email: partyvenuesferndale@clamberclub.com 
Website: www.clamberclub.com