‘Stunning’ comfort food one pan chicken lasagne recipe with ‘no waste’
Lasagne is a firm fan favourite when it comes to comfort food, and now the cold weather has set in, winter warmers need to be on the menu. There’s nothing quite like a steamy bowl of comfort to warm the soul.
However, if you’re bored of the traditional lasagne al Forno (beef lasagne), one home cook has shared how you can reuse another popular dish. In one of her most recent TikTok series, cookbook author Amy Sheppard showed how you can create three indulgent dishes from one roast chicken.
For her last recipe, Amy used a succulent roast chicken for an innovative twist on the classic lasagne. She captioned her video: “This one is basically autumn in a pan! Roast chicken, sautéed cabbage and onion in a rich, white mustardy sauce...topped with lots of cheese!”
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In the video, she said: “This series has all been about how you can turn one roast chicken into twelve filling dinners. Not small dinners that you feel a bit cheated by, these are proper hearty, filling dinners.”
Amy’s video has been viewed over a massive 649,000 times, racking up 20,700 likes and 163 comments. Foodie fans praised Amy for her innovative winter warmer, with one person saying: “Now THIS looks stunning.”
Emeraldsky wrote: “You're the absolute goddess of comfort food.”
Craig said: “Looks great nothing goes to waste.” While @molpants said: “Love your autumn in a pan recipes, I’ve been making some banging meals all over the weekend impressing the family.”
Em J praised: “Made this at the weekend! Stunning! Thank you so so much for making these series, so helpful!”
So if you’re looking for the perfect autumn comfort food recipe, this is how you can recreate Amy’s chicken lasagne at home.
One Pan Chicken Lasagne
Ingredients (serves four)
Oil
One onion, finely sliced
Five cavolo nero leaves (tough stem removed), finely sliced
two cloves garlic, finely chopped
50g butter
40g plain flour
400ml chicken stock
500ml milk
One tsp dijon mustard
One tsp dried oregano
220g shredded roast chicken
Four sheets of fresh pasta
200g garlic and herb soft cheese
40g milk
80g grated cheddar cheese
Method
Heat a drizzle of oil in a large non-stick pan that you can use on the hob and under the grill. Add the onion and sliced cabbage to the pan and fry for five minutes until soft.
Add the garlic for the last minute of frying before removing the veg from the pan and setting aside. Melt the butter in the empty pan, before stirring in the flour on the heat for a minute or two.
Slowly add the stock a little at a time, only adding more when it comes to the boil and stirring continuously. When the stock is used up, stir in the milk, mustard, oregano, shredded chicken and return the cabbage and onion to the pan.
Give it a good stir and season with salt and pepper and gently bring it to the boil. Cut the fresh pasta lengthways into roughly 3cm strips.
Place the pasta strips in the sauce, turning it over on the heat until covered. Simmer for around three minutes, until the pasta is soft and the chicken is heated through.
In a bowl, mix the soft cheese and milk together and season with salt and pepper. Take the pasta and sauce off the heat. Push down any pasta that is poking out the top.
Spread the soft cheese sauce evenly over the top and finish with a layer of grated cheese. Grill on a medium heat for five minutes, or until the cheese is golden brown.
Serve and enjoy.
