MenuMenu

Chicken lasagne with garlic dough balls

Chicken lasagne with garlic dough balls

Paul Ainsworth’s Chicken Lasagne with Garlic Dough Balls is comfort food at its best – tender chicken layered with creamy cheese sauce, rich tomato fondue, and finished with golden, buttery garlic dough balls. It’s an indulgent weekend showstopper that will have everyone coming back for seconds.

Prep: over 2 hours
Cook: 1 to 2 hours
Serves: Serves 4
Dietary: Nut-free
Paul Ainsworth photoBy Paul Ainsworth
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score D This recipe earns a Nutri-Score D – rich, cheesy, and buttery, but packed with flavour and heartiness. Best enjoyed as an occasional treat, this lasagne is pure comfort food that delivers indulgence in every bite.

Equipment

Ingredients

For the garlic dough balls

  • 585g strong bread flour
  • 20g sea salt
  • 6g dried active yeast
  • 400ml warm water
  • 1 tsp olive oil
  • 150g salted butter, softened
  • 4 garlic cloves, finely chopped
  • Black pepper, freshly ground

For the tomato fondue

  • 3 tbsp olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 4 sprigs thyme
  • 30g dark soft brown sugar
  • 30ml white wine vinegar
  • 1½ x 400g tins chopped tomatoes
  • Sea salt and black pepper

For the cheese sauce

  • 650ml whole milk
  • 10g tarragon stalks
  • 120g unsalted butter
  • 50g plain flour
  • 100g cheddar cheese, grated
  • 50g Red Leicester, grated
  • 2 tbsp Dijon mustard
  • Salt and black pepper

For the chicken filling

  • 3 tbsp olive oil
  • 3 large chicken breasts, cut into pieces
  • 350g chestnut mushrooms, halved
  • 1 large red onion, sliced
  • 2 garlic cloves, finely chopped
  • 4 sprigs thyme, leaves picked
  • 9 lasagne sheets
  • Salt and black pepper

For the topping

  • 30g cheddar cheese, grated
  • 30g Red Leicester, grated
  • 40g Parmesan cheese, grated

Customise

  • Add spinach to the chicken layer for a lighter touch.
  • Swap cheddar for mozzarella for more stretch.
  • Make it spicy with a pinch of chilli flakes in the sauce.

Method

Prepare the Garlic Dough Balls

  1. Combine flour and salt in a stand mixer with the dough hook. Dissolve yeast in warm water separately, then slowly pour into the mixer bowl.
  2. Knead at medium speed for 8 minutes, then rest for 2 minutes. Divide into 30g pieces and roll into balls.
  3. Place in a greased ovenproof dish, leaving gaps. Cover with a tea towel and prove in a warm place for 2 hours or until doubled in size.

Make the Tomato Fondue

  1. In a pan, heat olive oil and add onion, garlic, bay leaf, and thyme. Cook for 3–4 minutes.
  2. Stir in brown sugar until it melts, then add vinegar. Reduce, then add tomatoes.
  3. Simmer until thickened, season, and balance with a dash more vinegar.

Make the Cheese Sauce

  1. Boil milk with tarragon stalks, then set aside.
  2. Melt butter in a saucepan, add flour, and stir into a sandy texture. Gradually whisk in the milk.
  3. Add cheeses, mustard, and season to taste.

Make the Chicken Filling

  1. Heat oil and brown the chicken briefly. Remove and set aside.
  2. Fry mushrooms and onions until brown, then add garlic and herbs. Combine with chicken and season.

Assemble and Bake

  1. Preheat oven to 200°C (180°C Fan). Layer a third of chicken mix, fondue, and cheese sauce, then lasagne sheets. Repeat twice, finishing with cheese sauce.
  2. Sprinkle cheeses on top and bake for 35 minutes. Rest for 5 minutes before serving.

Bake the Garlic Dough Balls

  1. Preheat oven to 220°C (200°C Fan). Mix butter, garlic, and pepper together.
  2. Bake dough balls for 15 minutes, remove, brush generously with garlic butter, and bake another 3 minutes. Cool briefly before serving with lasagne.

Suggested Wine Pairing

  • Majestic: The Guv’nor Blanco (£9.50) – Fruity and savoury, the perfect balance for creamy cheesy layers.
  • Tesco Finest Montepulciano d’Abruzzo (£8.75) – Bold but smooth, complementing the chicken and tomato base.
  • Sainsbury’s Taste the Difference Viognier (£9.25) – Floral and buttery, pairing nicely with garlic and cheese richness.

What can you serve with this

  1. Simple green salad – Refreshes the palate.
  2. Roasted cherry tomatoes – Boosts the sauce’s tanginess.
  3. Garlic butter corn – Optional extra indulgence.
  4. Steamed broccoli – Adds balance and colour.
  5. Glass of Chianti – Completes the Italian experience.

FAQs for Chicken Lasagne with Garlic Dough Balls

  • Can I make it ahead?
    Yes, assemble and chill up to a day before baking.
  • Can it be frozen?
    Freeze portions for up to 3 months. Reheat from frozen until piping hot.
  • Can I use shop-bought dough balls?
    Yes, brush with garlic butter after baking.
  • Do I need fresh lasagne sheets?
    Dried sheets work fine – just ensure enough sauce to soften them.
  • How long will leftovers keep?
    Keep covered in the fridge for 3 days; reheat gently.

Nutri-score Health Check

This comforting recipe rates a D due to high cheese and butter content, but it’s high in calcium and protein. Enjoy occasionally for ultimate comfort food satisfaction.

Positive Factors

  • Chicken offers lean protein.
  • Tomatoes contribute antioxidants and rich flavour.
  • Milk and cheese supply calcium and protein.

Negative Factors

  • Butter and cheese add saturated fats.
  • Portion size can be heavy on calories – best for sharing.

This Nutri-Score is calculated from the ingredients and provided as a guide only.

You may also like...

scroll to top