Chicken Parm Lasagne

Time 50 min
Difficulty Easy
Serves 4


Tegel Take Outs Louisiana Style Tenders 500g SHOP WITH MENUAID
  • 1 pack Tegel Take Outs Louisiana Tenders (2 packs feeds 6-8, for the chicken lovers you can double this recipe)
  • 500g tomato pasta sauce
  • 6 lasagna sheets
  • 1 cup grated mozzarella
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 ½ cups milk


  1. Cook the Louisiana Tenders in the oven or air fryer as per packet instructions.
  2. While the chicken is cooking, make the cheese sauce. Melt the butter in a small saucepan over medium-high heat. Add the flour and continue cooking for a few minutes until it’s foaming. Slowly add the milk while continuously mixing. Season with salt & pepper and mix in ½ cup grated mozzarella.
  3. To assemble, pour half the pasta sauce into the bottom of a medium greased baking dish. Layer on the pasta sheets. Top with the chicken tenders and pour over the remaining pasta sauce, half the bechamel and ¼ cup grated mozzarella. Add another layer of pasta sheets, pour over the remaining cheese sauce and sprinkle over the remaining mozzarella.
  4. Bake in the oven for 30 minutes at 180°C. Leave to rest before serving.

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