Mary Berry Chicken and Spinach Lasagne Recipe

This comforting chicken and spinach lasagne is a lighter, creamier take on the classic, layered with tender chicken, wilted spinach, and a smooth white sauce. The texture is soft and luscious with just enough golden topping to add contrast, and the flavour is gentle, savoury, and deeply satisfying. It is straightforward to make, even for beginners, and perfect for a relaxed family supper. From start to finish, allow around 1 hour 20 minutes.

Ingredients

For the Chicken and Spinach Filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g skinless chicken breast, cut into small pieces
• 150g fresh spinach
• 200g chestnut mushrooms, finely sliced
• Salt and freshly ground black pepper

For the White Sauce

• 50g butter
• 50g plain flour
• 600ml full-fat milk
• 100ml double cream
• 75g mature Cheddar cheese, grated
• Freshly grated nutmeg, to taste

To Assemble

• 9 to 12 lasagne sheets, dried or fresh
• 40g Parmesan cheese, finely grated

How to Make Mary Berry Chicken and Spinach Lasagne

• Prepare the Oven: Preheat the oven to 190°C (170°C fan). Lightly butter a deep ovenproof lasagne dish and set aside.
• Make the Filling: Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook gently for 5 minutes until soft but not coloured. Stir in the garlic and cook for 30 seconds. Add the chicken pieces and cook for 6 to 8 minutes, stirring regularly, until sealed and cooked through. Add the mushrooms and cook for a further 3 minutes until softened. Stir in the spinach and cook briefly until just wilted. Season well, then remove from the heat.
• Make the White Sauce: Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth, then bring to a gentle simmer, stirring until thickened. Add the cream, Cheddar cheese, and a pinch of nutmeg. Stir until the cheese has melted. Season with salt and pepper.
• Assemble the Lasagne: Spoon a thin layer of white sauce into the base of the dish. Add a layer of lasagne sheets, followed by a layer of chicken and spinach filling. Spoon over more sauce. Repeat the layers, finishing with a final layer of sauce. Sprinkle the Parmesan evenly over the top.
• Bake and Rest: Bake for 35 to 40 minutes until bubbling and golden. Remove from the oven and leave to stand for 10 minutes before serving to allow the layers to settle.

Tips for Best Results

How do I stop my lasagne from being watery?

Make sure the mushrooms cook off fully and the spinach is only lightly wilted so excess moisture can evaporate before layering.

Can I use leftover roast chicken?

Yes, simply shred or chop it and add it to the pan once the mushrooms are cooked. Heat gently to avoid drying it out.

How do I get a smooth white sauce?

Add the milk gradually and whisk constantly. If small lumps form, whisk briskly or use a hand blender briefly.

Serving Suggestions

• Serve with a crisp green salad and lemon dressing
• Add garlic bread or focaccia on the side
• Pair with steamed green beans or broccoli

Storage

Room Temperature

Do not leave out for more than 2 hours once cooked.

Refrigerator

Cover well and store in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze fully cooled portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition (per serving)

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 38 g
• Fat: 28 g
• Saturated Fat: 15 g
• Sodium: 680 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken and Spinach Lasagne Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy and comforting chicken and spinach lasagne layered with tender chicken, wilted spinach, smooth white sauce, and a golden cheese topping.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 500g skinless chicken breast, diced

• 150g fresh spinach

• 200g mushrooms, sliced

• 50g butter

• 50g plain flour

• 600ml full-fat milk

• 100ml double cream

• 75g Cheddar cheese, grated

• Fresh nutmeg

• 9–12 lasagne sheets

• 40g Parmesan cheese, grated

Directions

• Preheat the oven to 190°C (170°C fan) and grease a lasagne dish.
• Cook the onion and garlic in olive oil until soft.
• Add chicken and cook until sealed, then add mushrooms and spinach.
• Make a white sauce with butter, flour, milk, cream, and cheese.
• Layer sauce, lasagne sheets, and filling, finishing with sauce.
• Top with Parmesan and bake for 35–40 minutes until golden.

Notes

• Allow the lasagne to rest before serving for clean slices.
• Use full-fat milk for the creamiest sauce.