March 25, 2026

Creamy Wild Garlic Chicken Lasagne

A creamy, comforting lasagne layered with tender chicken, soft leeks, sweet shallots and seasonal greens, lifted with wild garlic and finished with a light ricotta and cream sauce. Balanced, nourishing and quietly indulgent — the kind of dish that feels both generous and considered.

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Main Course

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

Chicken layer

2 tbsp olive oil
650 g chicken cut into bite-sized pieces
Salt and black pepper

Greens layer

1 tbsp olive oil
2 leeks sliced
3 shallots sliced
200 g spinach
200 g button mushrooms sliced
50 g wild garlic 3-cornered leek, chopped (tough stems removed)
3 cloves garlic finely chopped
Salt and black pepper

Ricotta sauce

250 g ricotta
200 ml double cream
150 ml warm chicken stock
30 g cornflour
50 g Parmesan finely grated
Salt and black pepper

To assemble

Fresh lasagne sheets approx. 6
150 g mozzarella torn
2-3 tbsp pine nuts
Extra Parmesan to finish

Instructions

Preheat the oven to 160°C (fan).
Heat the olive oil in a wide pan over a medium heat. Add the chicken, season well, and cook until lightly golden and just cooked through. Remove from the pan and set aside.
In a large pan, heat the olive oil and add the leeks and shallots. Cook gently for 5–6 minutes until soft and sweet. Cover with a round of parchment paper to allow them to soften further without colouring. Add the mushrooms and cook for a few minutes, then stir through the garlic, spinach and wild garlic. Cook until just wilted, season well, and remove from the heat.
In a bowl, whisk together the ricotta and cream until smooth. Gradually add the warm chicken stock, whisking as you go, then stir through the Parmesan and cornflour. Season well. The sauce should be smooth and pourable.
Lightly grease the oven dish. Spoon a thin layer of sauce over the base, then layer with lasagne sheets. Add a layer of the greens mixture, followed by chicken, then a generous spooning of sauce. Repeat the layers, finishing with lasagne sheets and a final layer of sauce.
Scatter over the torn mozzarella, pine nuts and a little extra Parmesan.
Cover with foil and bake for 45–55 minutes. Remove the foil for the final 10–15 minutes, allowing the top to turn golden and bubbling.
Leave to rest for 10–15 minutes before slicing — this allows the layers to settle and gives you a cleaner cut.

Notes

Wild garlic brings a gentle, seasonal lift to this dish — softer and more rounded than bulb garlic, it weaves through the creaminess without overpowering. If unavailable, substitute with a mix of fresh herbs and a little extra garlic.

A simple green salad with a sharp vinaigrette works perfectly alongside, cutting through the richness and bringing balance to the plate.