Butternut & Chicken Lasagne

With layers of savoury goodness, there isn’t a single bite of this dish that will be left behind.


  • 100 ml butter

  • 100 ml flour

  • 1l milk

  • 1 tsp dried mixed herbs

  • 1 recipe homemade lasagne OR 12 sheets of store bought lasagne

  • 500 g cooked butternut, cubed

  • 4 chicken breasts, cubed and cooked

  • Salt and freshly ground pepper

  • 250 ml grated cheddar cheese




  1. Preheat oven at 180ºC.

  2. Melt butter in a small saucepan and stir in the flour over low heat. This mixture is called a roux.

  3. Stir in the milk or cream slowly.

  4. Allow mixture to boil, lower heat and continue stirring for 3 minutes.

  5. Add ½ of the cup of cheddar cheese, mixed herbs, salt and pepper then continue stirring for a further 2 minutes until thick. Set aside.

  6. In a large oven proof dish, spread a layer of white sauce and arrange a layer of lasagne sheets followed by some butternut and chicken.

  7. Repeat step 6 with the remaining ingredients, ending with the layer of white sauce. You will get approximately 3 layers.

  8. Sprinkle the remaining cheese on top of the white sauce and bake for 12-15 minutes if using fresh pasta OR 30-35 minutes if using store-bought lasagne sheets.