Chicken Lasagna

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Lasagna is such an old time classic! Why not trying a chicken lasagna 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 lasagna recipe, there will once again be tomatoes. For me, the side dish for chicken lasagna 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 lasagna sheets, you can make my basic pasta dough. And prepare your own lasagna sheets, which will not take you too long. And fresh pasta tastes even better in lasagna!

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Serves: 4 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes

Nutrition: Calories 266 Carbs: 19g Protein: 19g Fat: 6g

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Ingredients:

CHICKEN FILLING
1 Tablespoon olive oil

4 chicken breast fillets, cubed

1 onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon dried oregano

2 teaspoons fresh oregano, chopped

2 Tablespoons fresh basil, chopped

2 pinches dried chilli flakes

2 Tablespoons tomato puree

800g (2 cans) Italian whole pealed tomatoes

PASTA
8-12 sheets, freshly rolled lasagna sheets, cooked

WHITE SAUCE
40 g butter

40 g flour

400 ml milk

800 g Cheddar cheese

Instructions:

CHICKEN FILLING:
Pre-heat 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.

PASTA:
Heat water in saucepan.

Bring to boiling point and and add a pinch of salt.

Cook the sheets of freshly rolled pasta until al dante WHITE SAUCE:
Melt the butter in a sauce pan on medium heat.

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.

ASSEMBLING:
Spray a baking dish suitable for the oven.

Start by adding a spoonful of sauce in the baking dish.

Add a layer of lasagna sheets, followed by a layer of chicken mixture.

Keep layering until you stop with sauce on top - 2 to 3 layers.

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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