|
Posted on 04.06.05 by Administrator @ 3:52 pm Edit This
I just adore lasagne, but I don’t eat red meat, so here’s a really tasty chicken version that I often cook for me and my husband. It takes about an hour to prepare and an hour to bake, but it’s really worth it… Chicken Lasagne - serves 4 9 dried no pre-cook lasagne 2 tbsp olive oil 4 cloves Grease a 1.8 litre (3 pint) ovenproof dish. Heat oil in large pan and fry onions until soft. Add garlic and fry for 1 minute, stir in herbs, tomato puree and chicken. Fry for 5 minutes while stirring. Add canned tomatoes (including juice) and season to taste. Stir well, cover and simmer for 45 minutes. Stick the cloves in the onion halves and place in small pan. Add milk and yogurt and heat to just below boiling point. Set aside to infuse for 15 minutes, then remove onions and cloves from pan. Melt butter in a saucepan, stir in flour and cook for 1 minute. Add infused milk little by little, beating sauce over medium heat until thickened. Stir in Cheddar cheese, stir and season. Spoon one third of the meat mixture over the base of the greased ovenproof dish. Spread a quarter of the cheese sauce over that and cover with 3 sheets of lasagne. Repeat layers twice more, finishing with a laye rof pasta. Pour over remaining cheese sauce and sprinkle with parmesan. Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for one hour. Serve with a green salad and crusty bread. Filed under: Chicken & Poultry and Pasta Comments:
|