Creamy Shredded Chicken Lasagna
A hearty, crowd-pleasing lasagna packed with tender shredded chicken and a silky tomato-cream sauce. Made with simple pantry staples, it layers beautifully with ham and melted mozzarella for a comforting dinner the whole family will ask for again.
🛒 Ingredients
6 servings
- 1 chicken breast (approx. 300 g / 10 oz)
- 3/4 cup heavy cream
- 5 oz tomato paste
- 1/2 red bell pepper
- 1 large onion
- 1 large ripe tomato
- Salt and ground cumin, to taste
- 1 1/2 cups shredded mozzarella
- 3 slices cooked ham
- Lasagna sheets (dry or fresh)
- Grated cheese for topping
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Directions
- 1
Place the chicken breast in a pressure cooker with the diced onion, bell pepper and tomato. Season with salt, cumin and add one tablespoon of tomato paste. Add enough water to just cover.
- 2
Seal the pressure cooker and cook for 5 minutes after it reaches full pressure.
- 3
Remove the chicken and shred it using two forks. Pour the cooking liquid into a blender with the heavy cream and remaining tomato paste. Blend until smooth and creamy.
- 4
Cook the lasagna sheets according to package directions. Drain and set aside.
- 5
In a greased baking dish, layer: lasagna sheets, creamy tomato sauce, shredded chicken, sliced ham and mozzarella. Repeat the layers and finish with a generous sprinkle of grated cheese.
- 6
Bake at 350 °F (180 °C) for 20–25 minutes, or until the top is golden and bubbling.
💡 Chef's Tip
Short on time? Use a store-bought rotisserie chicken — just shred the meat and skip the pressure cooker step, using a good-quality tomato passata instead.
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