Chicken and Leek Lasagne with RicottaFrom osita 7 years ago
- chicken FILLING shopping list
- 1 kilo chicken thigh mince shopping list
- 500 grams bacon shopping list
- 6 medium leeks shopping list
- 2 tsp olive oil shopping list
- 1 cup stock of choice (chicken or vegetable: if using powder or cubes follow directions for 1 cup liquid) shopping list
- cracked black pepper shopping list
- salt to taste shopping list
- 5-7 drops of Tabasco sauce shopping list
- 1 tsp worcestershire sauce shopping list
- 2 tbs vegemite spread (or Marmite) shopping list
- 4 cloves fresh garlic, crushed shopping list
- TOMATO NAPOLI shopping list
- 3 cans crushed tomatoes shopping list
- 2 large brown onions shopping list
- 1 tbsp olive oil shopping list
- 2 bay leaves shopping list
- 2 tsp sugar shopping list
- juice of one lemon shopping list
- white pepper, to taste. shopping list
- 4x 500gram packets lasagne sheets, dried shopping list
- 1 kilo ricotta cheese shopping list
- 250 grams parmesan cheese shopping list
How to make it
- cut leeks into thick coins
- cut bacon into cubes
- chop onions finely
- crush or chop garlic
- make up stock from powder or cubes if needed
- CHICKEN & LEEK FILLING
- heat olive oil in a large deep frying pan, when warm add chopped leek. Cover and sweat these over a low heat for 5-8 minutes. When cooked, put into a large sauce pan over a low heat. Add stock to sauce pan and bring to boil, then simmer on a low heat.
- In the frying pan, add a little bit more oil and begin to fry the chicken mince. it is easiest to fry this in two batches. When mince is turning brown but still pink, add the bacon and garlic and pepper to pan and finish browning the chicken mince. Splash the Worcestershire sauce over the mince, and add the Vegemite. Stir this through the mince. When it is stirred through add to the pan with the leek and stock. also adding a couple of shakes of Tabasco. Heat this through and cook to reduce the liquid volume. this should cook about 10 - 15 mins on a slow simmer.
- NAPOLI SAUCE
- Fry Onion in a pan until translucent. then add 3 cans crushed tomatoes. Also add water - I usually use the empty can to add water using the ratio of 2/3rds a can of water to a can of tomatoes. Add bay leaves, white pepper, lemon juice and sugar. stir through and bring to boil. simmer on a high heat for about 10 - 15 mins, until liquid has reduced a bit and sauce is thickened.
- Spray a large oven roasting pan with canola spray and place a layer of the Napoli Sauce on the bottom. Place a layer of dried lasagne sheets over the napoli. On this add a layer of the chicken and leek filling, then cover with more lasagne sheets. Now add a layer of the Ricotta cheese with a bit of grated parmesan across the top. add lasagne sheets. Repeat with Napoli, Chicken and Leek and Cheese layers until the pan is full. Hopefully you should finish with a generous layer of Napoli sauce that will coat the whole lasagne, and drip down the sides. Cover the pan with tin foil and bake in a moderate oven, about 180 degrees Celsius.It will take about 45 minutes to bake.
- Test by inserting a sharp knife and gauging the texture of the lasagne sheets. when cooked, remove from oven and allow to cool. Cut into equal pieces, depending on how generous you want the servings to be, between 8 - 12 serves can be made.
- When cool, lasagne can be frozen in separate containers for easy lunches or quick dinners on busy nights. When reheating in a microwave from frozen be sure to add a tablespoon of water to the dish. this will stop the lasagne from drying out. Probably safe to freeze for up to 3 months, but I haven't tried to keep it frozen for very long, because it is very very very yummy and eaten quickly.
The Cookosita Melbourne, AU
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