Photo of Chicken & chestnut mushroom lasagne by WW

Chicken & chestnut mushroom lasagne

Points® value
Total Time
2 hr 15 min
30 min
1 hr 45 min
A delicious twist on a classic lasagne made with layers of chicken, veg and cheese sauce.


Calorie controlled cooking spray

12 spray(s)


4 medium, sliced thinly and rinsed

Chicken breast, skinless, raw

700 g, cut into 1cm (½ inch) cubes

Tarragon, fresh

10 g


450 g, chestnut, sliced


3 clove(s), crushed


400 g, chopped

Lentil lasagne sheets

240 g, 12 sheets

Parmesan Cheese

30 g, grated

Semi Skimmed Milk

800 ml


30 g

Medium fat soft cheese

250 g


1 zest(s) of 1


  1. Mist a nonstick pan with cooking spray. Add the leeks and 2 tablespoons water and cook, uncovered, for 10 minutes. Transfer to a bowl. Mist the pan again and fry the chicken, in batches, for 10 minutes until cooked. Add to the bowl of leeks, stir in the tarragon and season.
  2. Mist the pan again, fry the mushrooms for 5 minutes, then add the garlic and spinach and cook, covered, for 3 minutes. Increase the heat and cook, uncovered, until the liquid evaporates. Season and set aside.
  3. To make the cheese sauce, mix 3 tablespoons of the milk with the cornflour in a jug to form a paste, then stir in the remaining milk. Pour the mixture into a pan, add the soft cheese and cook over a low heat, stirring, until smooth. Bring to a boil and cook for 2 minutes, or until thickened. Season and stir through the lemon zest.
  4. To assemble, divide one-third of the cheese sauce between 2 medium baking dishes (around 25cm x 17cm). Top each with one-quarter of the chicken mixture followed by 3 lasagne sheets. Divide the spinach mixture between the 2 dishes, then repeat with the cheese sauce, chicken mixture and lasagne sheets. Finish with a layer of cheese sauce, then scatter over the Parmesan.
  5. Preheat the oven to 200°C, fan 180°C, gas mark 6 and bake one of the lasagnes for 40-45 minutes until golden and bubbling. Serve with a green salad.


Cover the second uncooked lasagne with clingfilm and then kitchen foil, and freeze for up to 3 months. Defrost in the fridge overnight and bake, uncovered, as per ‘to serve’ instructions.