How to make it

  • Heat oil in pan over medium heat and saute the onion and garlic
  • Add the herbs, chutney, stock, tomato paste, salt & pepper and simmer for about 5 minutes
  • Add the cooked shredded chicken and vegetables and heat through
  • Preheat oven to 180degrees celsius
  • Grease a rectangular ovenproof dish
  • Prepare your cheese sauce:
  • Heat the butter in a saucepan over a medium heat
  • Add the flour and stir-fry for 1 minute
  • Gradually add the milk while stirring continuously
  • Simmer for 2 minutes until the sauce thickens
  • Remove from heat
  • Season with salt&pepper and stir in the cheddar cheese
  • Layering:
  • Pour a thin layer of cheese sauce in the bottom of the prepared dish
  • Arrange a layer of lasagne sheets on the sauce
  • Spoon half the chicken mixture on top
  • Repeat layers of cheese sauce, lasagne sheets and chicken mixture once more
  • Finish with a layer of lasagne sheets and spoon the remaining cheese sauce on top
  • Scatter the Pecorino cheese on top and bake for 30-34 minutes or until golden brown
  • Leave to stand for 10-15 minutes before cutting into portions
  • Garnish with fresh oregano and serve with a delicious garden salad!

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