Recipe

Chicken Vegetable Lasagne Recipe


Chicken Vegetable Lasagne Recipe Am / All my dishes
1 year, 2 months ago
This recipe is soooo delish, I was very impressed with it. It makes a change from the usual mince lasagne and it is not as boring as a plain veg or plain chicken - the office raved about it and I am sure you will too!
Prep:40m Cook:45m Servings:6

Am

 Does this look good? Yeah! / Nope
Fans
Ingredients
  • 500g shredded left over chicken - or chicken fillet breasts cooked & shredded
  • 500g roasted vegetables
  • cheese sauce-80g butter
  • 150ml cake flour
  • 1 litre milk
  • salt & black pepper to taste
  • 250ml grated cheddar cheese
  • 100ml pecorino cheese grated
  • 250g lasagne sheets
  • sprigs of fresh oregano to garnish
  • 30ml olive oil
  • 1 onion, chopped
  • 1 garlic clove chopped
  • 30ml tomato paste
  • 20ml fresh parsley
  • 20 ml fresh basil
  • 30ml chutney
  • 80ml chicken stock

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

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