Мэри Берри представила рецепт куриной лазаньи, готовой за 30 минут

Mary Berry's 30-minute chicken lasagne recipe uses a 'delicious' shortcut Mary Berry's easy chicken lasagne recipe is perfect for busy families – ready in under 30 minutes and simple enough to make ahead and freeze for another day. Ideal for feeding the entire household, or for storing in the freezer for a future occasion, a chicken lasagne is straightforward to prepare, cook and serve. Mary Berry confessed: "I've cheated with the white sauce and made a quick creamy sauce instead." Within her Mary Berry Cook and Share book, the chef said: "There are fewer layers than in a traditional lasagne but it's still creamy and delicious." She also offered a helpful tip: "Soaking the lasagne sheets in water first ensures they will cook quickly." Here's the method for creating Mary Berry's simple chicken lasagne recipe that can be assembled in under 30 minutes, reports the Express. Chicken lasagne - Prep: less than 30 minutes - Cooks in: 30 to 60 minutes - Serves: six to eight people Ingredients For the chicken mixture: - Two tbsp olive or sunflower oil - 500g boneless and skinless chicken thighs, chopped - Half red chilli, deseeded and finely chopped - Two large garlic cloves, crushed - 200g button mushrooms, sliced - 200g baby spinach - Two tsp cornflour - 200g crème fraîche - One tbsp freshly chopped flatleaf parsley For the sauce: - 400g tin chopped tomatoes - Two tbsp sun-dried tomato paste - One tbsp chopped thyme leaves - Salt and freshly ground black pepper To put together: - Six sheets fresh lasagne - 150g cheddar, grated Equipment: - 1.8 litre ovenproof dish Method Preheat the oven to 200C (180C fan/gas six). To make the chicken mixture: - Place the oil in a frying pan over a high heat. Add the chicken pieces and fry rapidly until golden but not cooked. - Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted. - Measure the cornflour into a small bowl and stir in two tablespoons of water until smooth. - Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. - Set aside. To make the sauce: - Combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season with salt and pepper, and mix well. - Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Place a third of the chicken mixture into the baking dish. - Spread a third of the tomato sauce over the chicken. - Layer three lasagne sheets on top. Repeat these layers once more. - Complete with a final layer of chicken mixture and sauce. - Scatter the grated cheddar over the top and bake for 35 to 40 minutes, until golden-brown and thoroughly cooked. Serve alongside salad.