Stilton, chicken & artichoke lasagne recipe

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  • Yield: 6 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 50 Minutes


  • 9 ounces lasagne sheets
  • 1 tablespoon olive oil, plus extra for greasing
  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 strips smoked bacon, finely chopped
  • 6 ounces Jerusalem artichokes, peeled and cut into small cubes
  • 1¼ pounds coarsely ground chicken
  • 1 cup canned tomato puree
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped thyme leaves
  • 1¼ cups Red Wine Sauce
  • 1 tablespoon chopped parsley leaves
  • ½ crumbled Stilton cheese
  • Generous 1¼ cups Béchamel Sauce
  • ⅓ cup shredded cheddar cheese
  • Sea salt and freshly ground black pepper
  • 1 recipe quantity Green Salad, to serve
  • Garlic bread, to serve
How to Make It
  1. Bring a large pot of lightly salted water to a boil over high heat. Add the lasagne sheets and cook 10 minutes until just tender, then drain and put in a bowl of ice-cold water to stop them cooking any further. Drain well.
  2. Meanwhile, heat the oil and butter in a large pot over high heat. Add the onion and garlic and fry 2 minutes until softened. Add the bacon and Jerusalem artichokes and cook 4 minutes, stirring occasionally, then add the ground chicken and stir together for 6 to 8 minutes, breaking up the chicken, until it is just starting to brown.
  3. Add the tomato puree, tomato paste and thyme, then the red wine sauce and bring to a boil. Turn the heat down to medium and cook about 15 minutes until the sauce thickens slightly. Stir in the parsley and season with salt and pepper to taste, then remove from the heat.
  4. Heat the oven to 350°F and grease an ovenproof lasagne dish. Crumble the Stilton into the béchamel sauce and warm it through to melt slightly.
  5. Cover the bottom of the prepared dish with one-third of the meat sauce, top with a layer of lasagne sheets and cover with another one-third of the meat sauce, another layer of lasagne sheets and the last layer of meat sauce. Pour the béchamel sauce over the top and finish with the shredded cheese.
  6. Bake about 20 minutes until the lasagne is heated through and the cheese has melted and browned slightly on top. Serve with a fresh salad and garlic bread.

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