Rita's chicken lasagne

    (6)
    1 hour 30 min

    This is my hubby's favourite lasagne as it makes a lovely change from using beef mince. You can add spinach alongside the tinned tomatoes if you need to sneak in some greens!


    10 people made this

    Ingredients
    Serves: 8 

    • Filling
    • 2 skinless, boneless chicken breasts
    • 1 bay leaf
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • White sauce
    • 5 tablespoons butter
    • 4 tablespoons plain flour
    • 1L warm milk
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon freshly grated nutmeg
    • To assemble
    • 500g lasagne sheets
    • 500g coarsely grated mozzarella cheese
    • 30g grated Parmesan cheese

    Method
    Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

      Filling:

    1. Poach the chicken breasts with bay leaf in lightly salted boiling water over medium heat for 5 to 7 minutes, or until tender. Drain and shred the chicken breasts with a fork; set aside.
    2. Heat olive oil in a frying pan over medium heat. Add onion and cook until softened; stir in chopped garlic. Add tomatoes; season with salt and pepper and simmer over medium heat for 5 minutes.
    3. White sauce:

    4. Melt butter in a pan over low heat; stir in flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in milk, a little at a time, until smooth and thickened. Season with salt, pepper and nutmeg.
    5. Preheat oven to 180 C / Gas 4.
    6. Spread a layer of chicken filling over the base of a large, deep baking dish; add a layer of lasagne sheets and top with white sauce. Sprinkle grated mozzarella on top. Repeat layers, finishing with a layer of white sauce; top with grated Parmesan cheese.
    7. Cover the baking dish loosely with foil, making sure the foil doesn't touch the top of the lasagne; cook in preheated oven for 40 minutes.
    8. Remove foil and continue to cook for another 10 minutes or until cheese has melted and top is golden brown. Allow to cool for 10 minutes before cutting and serving.
    9. Cool lasagne for 10 minutes before slicing and serving.

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