Lasagne is such an old time classic! Why not trying a chicken lasagne instead of beef?
This I love to make at home for me and my hubby. Because it is only the two of us, we can enjoy it more than one evening (usually the next evening as well).
Overall I just love anything tomato- IE. And actually, I will through chopped whole peeled tomatoes in every possible meal I can. And in this chicken lasagne recipe, there will once again be tomatoes.
For me, the side dish for chicken lasagne is a lovely garden salad. Search your fridge and add anything that can uplift a salad into the bowl. Use feta, olives, sun-dried tomatoes, cucumber, pickled onions or red onions, gherkins, cherry tomatoes, as well as cucumber. Make the honey mustard dressing on the side salad and you are ready to invite friends over!
In Italian dishes, I love to add fresh basil and oregano to the original recipe and I believe that fresh herbs just tastes a million times better than any dried herb! You can use shredded chicken, but I love using chicken breast fillet blocks. Instead of buying the lasagne sheets, you can make my basic pasta dough
And prepare your own lasagne sheets, which will not take you too long. And fresh pasta tastes even better in lasagne!
Serves: 4 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes
Nutrition: Calories 266 Carbs: 19g Protein: 19g Fat: 6g
Ingredients:1 Tablespoon olive oil 4 chicken breast fillets, cubed 1 onion, finely chopped 1 clove garlic, finely chopped 1 clove garlic, finely chopped 1 Teaspoon dried oregano 2 Teaspoons fresh oregano, chopped 2 Tablespoons fresh basil, chopped 2 pinches dried chillie flakes 2 Tablespoons tomato puree 800g (2 cans) Italian whole pealed tomatoes 4-6 sheets, freshly rolled lasagna sheets, cooked 40g butter 40g flour 400ml milk 800g Cheddar cheese
Preheat the oven to 180° Celsius.
Heat the oil and fry the chicken until brown.
Set aside in a bowl..
Add the onion and garlic to the pan and fry for about 5 minutes.
Stir in the oregano and basil, chilli flakes, tomato puree and Italian whole peeled tomatoes.
Add the chicken and bring to a boil.
Reduce heat and simmer until chicken is cooked..
For the SAUCE:
Melt the butter in a pan, add the flour and stir.
Gently pour in the milk and continue to whisk, making sure no lumps form.
Season with salt and pepper to taste and add half of the cheddar cheese..
To ASSEMBLE the lasagna:
Spray a baking dish.
Add a spoonful of sauce.
Add lasagna sheets, then add the chicken mixture.
Add sauce again.
Keep layering until you stop with sauce on top.
Sprinkle the remaining cheddar cheese on top and bake until golden brown.
Enjoy with a side salad on the side and a lovely baguette if desired. .
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