Chicken lasagna - a quick and easy midweek meal as someone who hates cooking

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!

If you try it let me know what you think - and please share your favourite easy midweek meals in the comments!