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The Meal I Love: Chicken Lasagne

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February 15, 2015 / Italian / By
Nicola

With Valentine’s Day lying right in the middle of it, February is the month of love. That means that this month, I’ll be focusing on all the different foodie wonders that have my heart or those that can help work your way into somebody elses heart!

First up is my favourite meal to make at home. It offers a twist on a classic which is rich, hearty and utterly delicious. Although this is a firm favourite in my household, it isn’t a dish which I make very often: it’s saved for special occasions or treats only.

What is this amazing meal that I’m raving over? The food I love is chicken lasagne!

Essentially, it’s made in virtually exactly the same way as a traditional lasagne, except that the minced beef is replaced with chicken chunks. This isn’t a dish that you can find in supermarkets and buy it straight off the shelf in ready meal form this is something that youll have to make yourself. If you have a regular lasagne recipe that youre used to using, then feel free to use that, but if not then Ill share mine with you!

Ingredients (to serve four):

2 skinless, boneless chicken breasts cut into small chunks

Olive oil

1 onion

1 garlic clove

1 tbsp tomato purée

200 ml chicken stock

400g can chopped tomatoes

Salt and pepper for seasoning

200 ml semi-skimmed milk

10g butter

10g plain flour

Three fresh lasagne sheets steer well clear from dried pasta sheets!

A handful of grated cheese

Preheat the oven to 180ºC (350ºF or Gas Mark 4).

To prepare the sauce, it’s pretty much just a standard Bolognese recipe. Finely chop the onion and the garlic clove, then fry it in the olive oil until it has softened but not yet turned brown. Add in the tomato purée and fry for a further minute, to cook off any acidity.

Next, add the chicken pieces and cook until they have cooked all the way through. There should be no pink colouring remaining whatsoever.

Add both the stock and the can of chopped tomatoes (as well as salt and pepper seasoning if you like it), and bring the mixture to the boil. Lower the heat and leave it to simmer for around half an hour, until the sauce has reduced down and thickened slightly.

Meanwhile, make your plain white béchamel sauce. Melt the butter over a low heat, then add the flour. Cook the flour for two to three minutes, making sure that it has soaked up all the melted butter.

Remove the pan from the heat, and stir in the milk very gradually. It is important to add it in small amounts, and stir it constantly if you dont, lumps will form very quickly. Theyre easy to create, but difficult to get rid of once its too late!

Once you’ve added all the milk, return the pan to a low heat and let it simmer for a few minutes until the sauce has thickened nicely.

Assemble the lasagne in an oven-proof dish by making three layers. Start by using a third of the tomato-chicken mixture to create the bottom layer, then place a fresh lasagne sheet on top. Cover the lasagne sheet with a layer of béchamel sauce. Continue twice more, finishing with a layer of white sauce. Take your handful of cheese and sprinkle this over the top, then place the lasagne in the oven.

'Lasagne Recipe' by Mathew Packer via Flickr

Leave it to cook for around 25 minutes, or until the cheese just starts to turn a lovely golden colour. Slice it into four equal sized portions, and serve it alongside some warm garlic bread for one of the most delicious meals you’ll ever try. This is the dish that I love, and I’m pretty sure that as it’s such a tasty twist on a much-loved classic, you’ll love it too!


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Country: United Kingdom

Province/State: Wiltshire

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Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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