In Mary Berry’s Cook and Share cookbook, the iconic chef shared her version of a chicken lasagne that is simple to make.

Only requiring 30 minutes to prepare, and about the same time to cook in the oven, it’s an easy meal to put together.

Serving between six to eight people, the chicken lasagne is ideal for family meals, when friends come over, or even to batch cook for another day.

Having fewer layers than a traditional lasagne, Mary Berry promised it’s still as “creamy and delicious” as can be expected.

Here’s how to make Mary Berry’s chicken lasagne dish that is highly rated among people.

Chicken lasagne recipe

• Serves: six to eight people
• Prep time: less than 30 minutes
• Cooks in: 30 minutes to one hour

For the chicken mixture:

• Two tbsp olive oil
• 500g boneless and skinless chicken thighs, chopped
• Half red chilli, deseeded and finely chopped
• Two 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 black pepper

To assemble:

• Six sheets of fresh lasagne
• 150g cheddar, grated

Method

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

To make the chicken mixture

Put the oil in frying pan over a high heat. Add the chicken 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, 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. Then 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 or green vegetables.