About this recipe:This recipe gives the traditional lasagne a new twist. It's made with chicken and the pasta sheets have been replaced by ready-made polenta. An interesting and tasty dinner treat.
6 large tomatoes, diced
6 large tomatoes, pureed
6 cloves garlic, finely chopped or crushed
1 (25g) pack fresh basil, chopped or dried basil to taste
1 (25g) pack fresh oregano, chopped or dried oregano to taste
2 tablespoons honey
Salt and pepper to taste
10 crimini or white button mushrooms, sliced
1/4 large onion, peeled, finely chopped
2 tablespoons olive oil
450g skinless, boneless chicken breast fillets, cubed
2 (500g) packs ready-made polenta, cut into 1cm slices
120g mozzarella, grated
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
In a saucepan, combine diced tomatoes, pureed tomatoes, garlic, basil, oregano, honey, salt and pepper. Cook over medium heat for 45 minutes, allowing to thicken. Stir in mushrooms and onions. Cook for 15 minutes more.
Meanwhile, heat the olive oil in a frying pan over medium heat and partially cook the chicken on all sides until no longer pink on the outside. Remove and set aside. In the same frying pan, sear the polenta pieces in the remaining olive oil until the outsides are crispy.
Preheat oven to 190 C / Gas 5.
Cover the bottom of a casserole dish with half of the polenta slices. Thinly spread about half of the pesto over the polenta. Then cover the polenta with chicken, tomatoes and a half of the mozzarella. Repeat the layering of polenta, pesto, chicken and sauce.
Cover, bake in preheated oven for 25 minutes. Remove, uncover and top with the remaining mozzarella. Return to oven, uncovered, until cheese is melted, about 5 minutes.