Batch Cook Chicken Lasagne Recipe

This Chicken Lasagne Recipe is one of my kid’s favourite meals. Honestly my picky eaters eagerly clean their plates every time I serve this Chicken Lasagne. I make a big batch and enjoy stress and hassle free meal times for weeks.

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Ingredients

• 2kg Chicken £10.98
• 24 Lasagne Sheets 75p (1 Pack)
• 750g Mushrooms £1.79
• 1 Bulb Garlic 24p
• 3 Pints Milk £1.07
• 4 Cubes Chicken Stock 22p
• 3/4 Cup Plain Flour 20p
• Approximately 250g Butter 50p
• 500g Cheese £2.50

Total = £18.25

Makes 18 servings = £1.01 per serving

Food purchased from Aldi. Prices correct at time of publishing.

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How to Make Batch Cook Chicken Lasagne

You’re going to need two big pans. One for the chicken and one for the sauce.

Start by chopping up all the mushrooms and mining the garlic. Pop them into the larger pan pan and fry them in loads of butter. Once they are cooked put them to one side, we’ll add them back in later.

While the mushrooms are frying put the chicken thighs into the other pan. Add about 3 pints of milk and four chicken stock cubes. Bring the pan to the boil and let it gently simmer away until the chicken is cooked to perfection.

Chicken thighs are usually cheaper and juicier than chicken breasts.

While the chicken is cooking make the sauce. Into the same pan you’ve just fried the mushrooms in melt 4 table spoons of butter.

Add 3/4 of a cup of plain flour and mix it into the melted butter.

The flour and butter will form a smooth paste.

Add some of the milk in which the chicken is cooking. Keep adding more milk until it’s all been used.

Once the chicken is cooked remove it from the pan and shred it with a pair of forks.

Add the chicken and fried mushrooms to the empty pan. Pour in about half of the sauce.

Now it’s time to assemble the lasagnes. Start each layer with the sauce.

Then add some of the chicken and mushroom mixture.

Then add a sheet of lasagne and more sauce.

Keep layering sauce, chicken then lasagne, ending with a final layer of sauce. Top the lasagnes with slices of cheese.

Cover the lasagnes with cling film and let them cool completely before freezing.

To cook defrost the lasagne in the fridge overnight then oven cook on gas mark 4-5 (180 – 200 degrees centigrade) for about 40 minutes. The cheese should be melted with lovely bubbly brown bits and the lasagne fully cooked.

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I do hope that my Batch Cook Chicken Lasagne Recipe has inspired you to have a go at making your own batch cook meals.

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