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Golden Chicken Lasagne

Availability: In stock

Name Price Qty

Was: £25.00

Now: £20.00


Was: £100.00

Now: £80.00

Product Information


  • 1.4kg (3lb) oven-ready chicken (or 450g cooked boneless chicken)
  • 300ml (half a pint) of white wine
  • 1 onion, peeled
  • A handful of leek trimmings
  • 1 celery stick
  • 1 bay leaf
  • 6 peppercorns
  • Salt and freshly ground black pepper
  • 125g (4 oz) butter
  • 1 garlic clove, peeled and crushed
  • 450g (1 lb) trimmed leeks, thickly sliced
  • 75g (3 oz) plain flour
  • 50g (2 oz) Cheddar cheese, grated
  • 125g (4 oz) Gruyere cheese, grated
  • 150ml (quarter of a pint) single cream
  • 60ml (4 tbsp) Parmesan cheese, grated
  • 200g (7 oz) no-need-to-precook lasagne
  • 45ml (3 tbsp) pine nuts


Put the chicken in a saucepan in which it fits snugly. Add half the wine, the onion, leek trimmings, celery, bay leaf, peppercorns and 5ml (1 tsp) salt. Pour on sufficient cold water to cover and bring to the boil on the Boiling Plate. Cover and cook on the grid shelf on the floor of the Roasting Oven for 45 minutes to 1 hour until tender. Leave until cool enough to handle.

Remove the chicken from the stock and cut into bite-sized pieces, discard the skin and bones. Reduce the stock by boiling if necessary to about 1 litre (1.75 pints). Strain the stock and skim off the fat.

Heat 25g (1 oz) butter in a saucepan on the Simmering Plate. Add the garlic and leeks, and then fry for about 10 minutes. Remove with a slotted spoon.

Add the remaining butter to the pan and heat until melted. Stir in the flour and cook, stirring continuously for 1 minute. Off the heat, whisk in the reserved 1 litre (1.75 pints) stock and remaining wine. Bring to the boil and cook, stirring continuously for 4-5 minutes. Off the heat, stir in the Cheddar cheese and two thirds of the Gruyere. Stir in the cream and season liberally with salt and pepper.

Spoon a little of the sauce over the base of a 3 litre (5.25 pints) shallow ovenproof dish. Top with a layer of pasta, followed by the chicken, leeks, a sprinkling of Parmesan and a little sauce. Continue layering in this way, finishing with pasta and sauce. Sprinkle over the remaining Gruyere, and Parmesan and pine nuts.

Stand the dish in the large roasting tin and bake in the middle of the Roasting Oven for 45-50 minutes. Leave to stand at room temperature or in the Simmering Oven for 10 minutes before serving.

Conventional Cooking: Cook the chicken on the top of the cooker and then bake the assembled lasagne at 200C, 400F, Gas Mark 6 for 45-50 minutes.

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Delivery & Returns


For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over. Next day delivery is priced at £7.95.

AGA Hot Taps are delivered free of charge to UK Mainland addresses only.

For information on delivery of AGA and Rayburn Stoves, please click here.

For information on delivery of Rangemaster Cookers, please click here.

For all orders to the Channel Islands and Ireland there will be a charge of £9.95.

We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date. 


You can return any item within 60 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred. 


Expert Tip

Free delivery on orders over £50

You're reviewing: Golden Chicken Lasagne

How do you rate this product? *

1 1 star
2 2 star
3 3 star
4 4 star
5 5 star

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