Skip to main content
Coles

  • Nut free
  • Peanut free
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This hearty, comforting chicken mince lasagne recipe will become a new family favourite for any occasion, any time of the year.

  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time15 minutes
chicken lasagne

Ingredients

  • 60g butter
  • 1/3 cup (50g) plain flour
  • 600ml milk
  • 1 1/2 cups (180g) shredded tasty cheddar
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 4 garlic cloves, crushed
  • 500g Coles RSPCA Approved Chicken Breast Mince
  • 500g jar Coles Mum’s Sause Garden Veg
  • 1/2 cup coarsely chopped basil
  • 6 fresh lasagne sheets
  • Basil leaves, to serve
  • Mixed salad leaves, to serve

Nutritional information

Per serve: Energy: 2699kJ/646 Cals (31%), Protein: 36g (72%), Fat: 25g (36%), Sat Fat: 18g (75%), Sodium: 594mg (30%), Carb: 46g (15%), Sugar: 14g (16%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Whisk the butter, flour and milk in a medium saucepan over medium heat until combined. Bring to a simmer, whisking constantly, for 4-5 mins or until sauce boils and thickens. Remove from heat. Add 1 cup of cheddar and whisk for 2 mins or until the cheddar melts and the sauce is well combined. Season.

  2. Step 2

    Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the carrot, zucchini and garlic and cook, stirring, for 5 mins or until vegetables soften. Transfer to a heatproof bowl.

  3. Step 3

    Add the remaining oil to the pan. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the onion mixture and the sauce and stir to combine. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 mins or until the mixture thickens slightly. Add the basil and stir to combine.

  4. Step 4

    Spread one-third of the mince mixture over the base of an 8-cup (2L) baking dish. Top with 2 lasagne sheets, overlapping slightly. Spoon over one-third of the cheddar mixture. Continue layering with the remaining mince mixture, lasagne sheets and cheddar mixture. Cover with lightly greased foil.

  5. Step 5

    Bake for 30 mins or until heated through. Uncover and sprinkle with remaining cheddar. Bake for 10 mins or until cheddar melts and is golden brown. Set aside for 5 mins to cool slightly. Sprinkle with basil leaves and serve with mixed salad leaves.

Recipe tip

COOK. STORE. SAVE.
Clever storage: Assemble the chicken and vegetable lasagne in advance, wrap tightly with foil and freeze unbaked for up to 3 months.

Chicken lasagne recipe

When you think of a traditional Italian lasagne, chicken may not be the first protein that comes to mind. However, this chicken mince version features a hearty vegetable and tomato sauce and homemade bechamel for a comforting dinner that’s perfect for the whole family.

Chicken mince lasagne: A budget-friendly option

Using chicken mince instead of other cuts of meat in this homemade lasagne is a great wallet-friendly option if you’re sticking to a budget. Not only will your pocket thank you for it, chicken adds a unique flavour that sets it apart from other classic lasagnes. Instead of beef or pork mince, chicken lasagne recipes bring a lighter taste that marries well with sauces for a flavour-packed dish. 

How to make the best chicken lasagne recipe

This chicken and vegetable lasagne consists of three distinct layers: the tomato-based chicken and vegetable sauce, a cheesy bechamel sauce and fresh lasagne sheets. Once the sauce components are ready, it’s as simple as assembling the lasagne and baking it in the oven.

Begin by spreading one-third of the chicken mince mixture in an ovenproof dish. Add two lasagne sheets over the top and spoon over one-third of the cheese sauce. Don’t worry if the lasagne sheets are slightly overlapping. Repeat this process two more times until you’ve run out of ingredients.

When it’s time to bake, cover the dish with a lightly greased piece of foil to prevent it from sticking to the top layer of cheese sauce. After 30 minutes, discard the foil, add a sprinkling of shredded tasty cheddar and return it to the oven for 10 minutes. Removing the foil will help the top turn a lovely golden-brown colour.

What to serve with chicken lasagne

This lasagne is the perfect centrepiece for your next dinner party or home-cooked meal. Pair it with a simple side salad, this homemade garlic baguette with brie or Curtis Stone’s tomato salad with corn, avocado and quinoa

Loved this recipe?

If you want to step up your lasagne game, try these other recipes for a cheat’s beef mince lasagne, Courtney Roulston’s easy zucchini lasagne or this rainbow veggie and beef lasagne.

FAQs

Chicken lasagne

Chicken lasagne
  • Serves6
  • Cook time1 hour 15 minutes
  • Prep time15 minutes
Ingredients
  • 60g butter
  • 1/3 cup (50g) plain flour
  • 600ml milk
  • 1 1/2 cups (180g) shredded tasty cheddar
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 4 garlic cloves, crushed
  • 500g Coles RSPCA Approved Chicken Breast Mince
  • 500g jar Coles Mum’s Sause Garden Veg
  • 1/2 cup coarsely chopped basil
  • 6 fresh lasagne sheets
  • Basil leaves, to serve
  • Mixed salad leaves, to serve
    Description

    This hearty, comforting chicken mince lasagne recipe will become a new family favourite for any occasion, any time of the year.

    Method
    1. Step 1

      Preheat oven to 180°C. Whisk the butter, flour and milk in a medium saucepan over medium heat until combined. Bring to a simmer, whisking constantly, for 4-5 mins or until sauce boils and thickens. Remove from heat. Add 1 cup of cheddar and whisk for 2 mins or until the cheddar melts and the sauce is well combined. Season.

    2. Step 2

      Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the carrot, zucchini and garlic and cook, stirring, for 5 mins or until vegetables soften. Transfer to a heatproof bowl.

    3. Step 3

      Add the remaining oil to the pan. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the onion mixture and the sauce and stir to combine. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 mins or until the mixture thickens slightly. Add the basil and stir to combine.

    4. Step 4

      Spread one-third of the mince mixture over the base of an 8-cup (2L) baking dish. Top with 2 lasagne sheets, overlapping slightly. Spoon over one-third of the cheddar mixture. Continue layering with the remaining mince mixture, lasagne sheets and cheddar mixture. Cover with lightly greased foil.

    5. Step 5

      Bake for 30 mins or until heated through. Uncover and sprinkle with remaining cheddar. Bake for 10 mins or until cheddar melts and is golden brown. Set aside for 5 mins to cool slightly. Sprinkle with basil leaves and serve with mixed salad leaves.