If you’re anything like me, you want a hearty meal that tastes like you’ve made loads of effort… without actually making loads of effort! I LOVE lasagna but hate cooking it so when I saw this one pot recipe I had to try it for myself, and honestly it didn’t disappoint. It worked out to be under £10 too which is an added bonus!
I am someone that always goes rough with measurements so take it all with a pinch of salt (literally)! But this made more than enough for my family of four so I’m calling that a win.
The best bit is, it’s all done in one pan so less washing up, less faff, and more time to actually relax at the end of the day!
Ingredients
- A small pack of chicken breasts
- 1 onion
- 3-4 garlic cloves, or you can use garlic paste or granules.
- 1 leek - I used quite a large one so if they are on the smaller side go for 2
- 1 x 300ml pot of double cream
- 1 whole broccoli
- 250g of fresh egg lasagne sheets
- 70g of parmesan
- Mozzarella (to top)
And hopefully… you’ll have the rest already in the cupboards:
- Salt and black pepper for seasoning
- A generous sprinkling of Italian mixed herbs
- 2 chicken stock cubes or pots
- 3-5tbsp of plain flour
- 30g of unsalted butter
- 600ml water
How to make it (the easy way)
1. Prep (this is the longest bit, I promise!)
- Preheat your grill to high.
- Chop your onion, leek and broccoli nice and small.
- Chop or crush your garlic.
- Cut your lasagne sheets into squares.
- 2. Cook the chicken
- You can fry the chicken in a pan but I popped mine in the air fryer for about 15 minutes. Once cooked, shred it and set aside.
- 3. Start the sauce
- Heat a large pan over medium–high heat and add the butter, onion and garlic. Cook for a couple of minutes until softened.
- Throw in the leek and cook for about 4 minutes until soft.
- Make up your chicken stock with around 600ml boiling water. Pour into the pan and stir.
- Sprinkle in your flour and give it a really good stir until combined and slightly thickened.
- 4. Make it creamy
- Add the double cream, Italian herbs, broccoli, salt and pepper and then bring everything to a gentle simmer.
- 5. Add the pasta
- Reduce the heat to low, add your chopped lasagne sheets and cover with a lid for about 6 minutes.
- **Don’t forget to stir every now and then so it doesn’t stick (I nearly learnt that the hard way!)
- After 6mins, remove the lid and cook for another 6 mins until the pasta looks cooked and the sauce has thickened.
- 6. The final bit
- Stir in the shredded chicken and parmesan and then top generously with mozzarella.
- Pop the whole pan under the grill until the cheese has melted and that’s it!!
This is honestly perfect as I hate cooking but love lasagna so find that this is the best of both worlds and takes half the time! You can see how I made ours, here.
