24th September 2018 - Admin - 0 comments
Chicken and Chorizo Lasagne

You guys have been on my case to post this recipe ever since I popped the picture up on my Instagram. So here it is, a twist on a family favourite that you definitely will go back to again and again.

Chicken and Chorizo Lasagne (serves 4)

  • 500g chicken thigh diced
  • 100g chorizo diced
  • 1 large onion very finely diced
  • 2 celery stalks very finely diced
  • 3 cloves garlic crushed
  • 2 x 400g tins chopped tomatoes
  • 100ml white wine
  • Fresh lasagna (approx 9 sheets)
  • 1 tbsp. thyme leaves picked
  • 1 tsp. smoked paprika
  • 1 tsp. sugar

Béchamel sauce:

  • 50g unsalted butter
  • 50g plain flour
  • 500ml milk
  • 150g cheddar cheese grated


1: Cook the onion, celery and garlic over a medium heat in some oil for 5 minutes until softened. Add the chorizo, chicken, thyme and paprika and continue cooking for a further 5 minutes. Add the wine and tomatos, then reduce the heat to a simmer and cook for 20 minutes, add sugar and seasoning to taste.

2: Meanwhile to make the béchamel sauce, melt the butter over a low to medium heat then whisk in the flour and cook for 2-3 minutes, gradually pour in the milk whisking as you go and continue whisking until thickened and smooth. season with salt and pepper.

3: Assemble the lasagne in a greased oven dish by layering the chicken mixture, bechamel and pasta alternatively, finishing with the bechamel, sprinkle over the grated cheese and cook in an oven set at 190c / gas mark 5 for 40 minutes. Leave to stand for five minutes before serving with a side salad.

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