Gluten Free Lasagne with Chicken Recipe

Gluten Free Lasagne with Chicken Recipe

Gluten Free Lasagne with Chicken Recipe

Prep Time
15 Minutes
Cook Time
50 Minutes
A rich and tasty chicken lasagne with garlic, sage and oregano in a delicious creamy cheese sauce.
  • 1 oil

  • 450 grams boneless, skinless chicken breasts, sliced

  • 1 onion, finely diced

  • 1 leek, sliced

  • 1 sachet Gluten Free Chicken Casserole

  • 150 millilitres (1/4 pint) water

  • 150 millilitres (1/4 pint) single cream

  • 8 gluten free lasagne sheets, pre-cooked to instructions

  • 1 sachet Gluten Free Cheese Sauce

  • 300 millilitres (1/2 pint) semi-skimmed milk

  • 100 grams (4 ounces) Cheddar cheese, grated

Key Products
Gluten Free Chicken Casserole

Product Information

£ 1.30/unit,36g
Gluten Free Cheese Sauce

Product Information

£ 1.30/unit,40g
Cooking tip
  1. Cooking Tip …
    For best results, rest the lasagne for 10 minutes before cutting and serving.

    Freezer Guidelines
    This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.

    Re-heating Guidelines
    Defrost thoroughly overnight in a refrigerator. Transfer to a microwavable dish, cover loosely with cling film and re-heat in microwave (800W) on full power for 5 minutes, or until piping hot throughout.


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Heat the oil in a frying pan and fry the chicken, onion and leek for 5 minutes. Mix the Chicken Casserole sachet contents with the water, pour over the chicken and bring to the boil, stirring. Add the cream and simmer for 5 minutes.
  • 3 Place alternate layers of chicken and pasta starting with chicken into an ovenproof dish, finishing with a layer of pasta.
  • 4 Make up the Cheese Sauce according to the sachet instructions.
  • 5 Pour the cheese sauce over the layered lasagne and sprinkle over the cheese. Cook in the oven for 25-30 minutes until golden brown and bubbling.