A delicious pasta dish is a staple for every home cook and while lasagne is a good choice, it can take a while to make from scratch.

Luckily, Mary Berry has a quick alternative for those seeking the same delicious flavours without the hassle.

Sharing a recipe from her cookbook Mary Berry - Cook and Share, the British baking icon revealed how she "cheats" by swapping two ingredients.

Instead of rich beef mince, Mary uses shredded chicken and crème fraîche for the meaty base and swaps traditional bechamel sauce for a delicious blend of herbs and chopped tomatoes.

Describing the dish as "creamy and delicious", the chef noted that soaking the lasagne sheets in water first will speed up the process even further.

Mary Berry's lasagne recipe

Ingredients

Two tablespoons of olive oil

500g boneless and skinless chicken thighs, chopped

Half a red chilli deseeded and finely chopped

Two garlic cloves, crushed

200g button mushrooms, sliced

200g baby spinach

Two tablespoons of cornflour

200g crème fraîche

One tablespoon of freshly chopped flatleaf parsley

Six sheets of fresh lasagne

150g cheddar, grated

For the sauce

One 400g tin of chopped tomatoes

Two tablespoons sundried tomato paste

One tablespoon of chopped thyme leaves

Season the sauce base generously with some salt and pepper and a sprinkle of dried mixed herbs if you wish.

Next, soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Take your lasagne dish and begin assembling it by first spooning a third of the chicken mixture onto the base.

Spread it out evenly before layering with one-third of the tomato sauce. Next, arrange three lasagne sheets on top then repeat the layers, making sure to finish with a final layer of chicken mixture and sauce, topped with two layers of lasagne sheets.

Finally, sprinkle the top with the grated cheese and bake for 35 to 45 minutes in the preheated oven. When the lasagne is cooked, it should be golden brown and bubbling on top.