by Burgermeister | August 1, 2006 9:29 am
Here’s my chicken lasagne recipe. It was originally based on Terence Conran’s Lasagne al Forno, but with chicken instead of minced beef, but I just looked at the recipe and it seems quite different now. So this is what I do. Sorry about lack of weights and measures, I usually just make up the recipe as I go along. I usually cheat and buy lasagne white sauce rather than make bechemal sauce, so this is just the recipe for the meat sauce.
For a large lasagne (use big rectangular glass dish if you have one) use about 4 chicken breasts. Slice them up into rectangular pieces, keep them thinish (5mm ish).
Chop up a large onion and some garlic (2 or 3 small cloves will do, add more if you like lots of garlic). Start frying the onion in a large saucepan in olive oil. Use plenty of olive oil to ensure nothing sticks down there. Once the onion starts to cook, after a few minutes, add the garlic and chicken. Sprinkle over salt and black pepper, and leave to cook on a lowish heat.
Start preparing the remaining ingredients. Chop some carrots (4 maybe) and a couple of stalks of celery. If you like sweetcorn and need to fill it out, open a tin. By now the chicken should be nicely cooked on the outside (you should have been stirring it a bit while chopping). Open a couple of tins of chopped tomatoes, chuck them in the pan, throw in the carrots and celery. Add a generous amount of mixed herbs (most supermarkets do mixed Italian herbs, which is perfect). If you have fresh basil etc. great, use that instead.
Give it al la good stir. Add some cumin, and a tiny little bit chili powder. Add a generous splosh of red wine. Stir it well, turn the heat right down and put a lid on the pan. Leave it simmering for about half an hour. Taste for salt, pepper, etc.
After half an hour switch the oven on to 200 degrees Celsius. Take the big glass dish, and cover the bottom with some of the sauce. Then place a layer of lasagne sheets (I like the green ones, as they seem healthier for some reason). Overlap each sheet slightly. Pour on some white lasagne sauce, spread it about. Add another layer of chicken sauce. Keep doing this until you either run out of sauce or run out of space in the dish. Make sure the last layer is the chicken sauce. If using a jar of lasagne sauce it is good to place a small amount of water in it (once the sauce has run out) and swish it about, then pour around the edges of the dish wherever some lasagne is showing. If the pasta is dry it will burn in the oven.
Grate some cheese over the top, then place in the oven for about 30 minutes.
The great thing about this meal is that you do not actually need to prepare anything with it, maybe just some salad. You can also prepare the dish early, leave in the oven, and then just cook in the oven when ready. So if you are having friends for dinner, or need to leave your husband, wife, children etc something to cook for themselves, you can just leave it in the oven with instructions to cook for 30 minutes. Easy.
If you are lucky it should all hold together well even after cut and served. Oh, best to let it cool for about 5-10 minutes after taking out of the oven before serving.
I think that is it.
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