Mary Berry's easy chicken lasagne is 'delicious' and can be made in under 30 minutes

Perfect for serving the whole family, or for freezing for another day, a chicken lasagne is easy to prepare, cook and eat.

Mary Berry admitted: "I've cheated with the white sauce and made a quick creamy sauce instead."

In her Mary Berry Cook and Share recipe book, the iconic cook said: "There are fewer layers than in a traditional lasagne but it's still creamy and delicious."

Sharing a professional cooking tip, she revealed: "Soaking the lasagne sheets in water first ensures they will cook quickly."

Here's how to make Mary Berry's easy chicken lasagne recipe that can be prepared in less than 30 minutes.

Chicken lasagne

• Prep: less than 30 minutes
• Cooks in: 30 to 60 minutes
• Serves: six to eight people

Ingredients

For the chicken mixture

• Two tbsp olive or sunflower oil
• 500g boneless and skinless chicken thighs, chopped
• Half red chilli, deseeded and finely chopped
• Two large garlic cloves, crushed
• 200g button mushrooms, sliced
• 200g baby spinach
• Two tsp cornflour
• 200g crème fraîche
• One tbsp freshly chopped flatleaf parsley

For the sauce

• 400g tin chopped tomatoes
• Two tbsp sun-dried tomato paste
• One tbsp chopped thyme leaves
• Salt and freshly ground black pepper

To put together

• Six sheets fresh lasagne
• 150g cheddar, grated

Equipment

• 1.8 litre ovenproof dish

Method

Preheat the oven to 200C (180C fan/gas six).

To make the chicken mixture

Put the oil in a frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked.

Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted.

Measure the cornflour into a small bowl and stir in two tablespoons of water until smooth.

Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside.

To make the sauce

Combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season with salt and pepper, and mix well.

Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.

Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken.

Arrange three lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce.

Sprinkle the top with grated cheddar and bake for 35 to 40 minutes, until golden-brown and cooked through. Serve with salad.