Chicken Lasagna
Like to eat chicken lasagna ? This Chicken Lasagna recipe is simple .This is an extraordinary , hearty and healthy way to wet your appetite ! You won't be left feeling hungry or too full .
This also delicious and comforting dinner any day of the week .
Ingredients
Serves
2 tbsp olive oil
900 g fresh ground chicken
1 garlic clove ,finely chopped
4 carrots, chopped
4 leeks , sliced
500 ml chicken stock
2 tbsp tomato puree
115 g Cheddar cheese ,grated
625 ml hot bechamel sauce
115 g dried no-precook lasagna
salt and pepper
bechamel sauce
625 ml /1 pint milk
1 bay leaf
6 black peppercorns
2 slices of onion
mace blade
4 tbsp butter
6 tbsp plain flour
salt and pepper
Parmesan
shavings , to serve
method
1 . To make the bechamel sauce , pour the milk into a saucepan and add the bay leaf , peppercorns , onion and mace . Heat gently to just below boiling point, then remove from the heat ,cover infuse for 10 minutes , then strain . Melt the butter in a separate saucepan . Sprinkle in the flour and cook over low heat , stirring constantly , for 1 minute . Gradually stir in the milk , then bring to the boil and cook , stirring until thickened and smooth . Season .
2 . Heat the oil in a heavy based saucepan .Add the chicken and cook over medium heat ,breaking it up wit a wooden spoon for 5 minutes or until browned all over . Add the garlic carrots and leeks ,and cook .Stirring occasionally for 5 minutes . Stir in the chicken stock and tomato puree and season with salt and pepper .Bring to the boil ,reduce the heat cover and simmer for 30 minutes .
3 . Whisk half the Cheddar cheese into the hot bechamel sauce . In a large ovenproof dish ,make alternate layers of the chicken mixture , lasagna and cheese sauce , ending with a layer of cheese sauce .Sprinkle with the remaining Cheddar cheese and bake in a preheated oven , 190 degrees C for 1 hour or until golden brown and bubbling .Serve immediately , with Parmesan shavings .
This also delicious and comforting dinner any day of the week .
Ingredients
Serves
2 tbsp olive oil
900 g fresh ground chicken
1 garlic clove ,finely chopped
4 carrots, chopped
4 leeks , sliced
500 ml chicken stock
2 tbsp tomato puree
115 g Cheddar cheese ,grated
625 ml hot bechamel sauce
115 g dried no-precook lasagna
salt and pepper
bechamel sauce
625 ml /1 pint milk
1 bay leaf
6 black peppercorns
2 slices of onion
mace blade
4 tbsp butter
6 tbsp plain flour
salt and pepper
Parmesan
shavings , to serve
method
1 . To make the bechamel sauce , pour the milk into a saucepan and add the bay leaf , peppercorns , onion and mace . Heat gently to just below boiling point, then remove from the heat ,cover infuse for 10 minutes , then strain . Melt the butter in a separate saucepan . Sprinkle in the flour and cook over low heat , stirring constantly , for 1 minute . Gradually stir in the milk , then bring to the boil and cook , stirring until thickened and smooth . Season .
2 . Heat the oil in a heavy based saucepan .Add the chicken and cook over medium heat ,breaking it up wit a wooden spoon for 5 minutes or until browned all over . Add the garlic carrots and leeks ,and cook .Stirring occasionally for 5 minutes . Stir in the chicken stock and tomato puree and season with salt and pepper .Bring to the boil ,reduce the heat cover and simmer for 30 minutes .
3 . Whisk half the Cheddar cheese into the hot bechamel sauce . In a large ovenproof dish ,make alternate layers of the chicken mixture , lasagna and cheese sauce , ending with a layer of cheese sauce .Sprinkle with the remaining Cheddar cheese and bake in a preheated oven , 190 degrees C for 1 hour or until golden brown and bubbling .Serve immediately , with Parmesan shavings .
