A yummy home-made lasagne is one of my favourite things ever. There is nothing quite like how Mum cooks it, and I have given up ordering it when out – because while it might be tasty (especially in an Italian restaurant), it just never matches the way Mum makes it. I’m not fussy on the contents of a lasagne, whether it be beef, chicken or vegetarian, all are equally as good. This recipe is great to cook for a family / flat, and its pretty economical too. It’s not actually Mum’s recipe – she tends to opt for the traditional beef lasagne, but this is a recipe that a previous flatmate used to cook for us frequently – and it never got old. I often cook it up and freeze any leftovers – creates an exciting meal down the track!
Collect (for the chicken mixture)
- 1 medium chicken
- 1 onion, chopped
- 2 tin tomatoes, chopped
- 4 cloves garlic, crushed
- 1.5 t oregano
- 2 – 3 T oil
- 1.5 t basil
- 6 T tomato sauce
- 1 – 2 cups of chicken stock
- Lasagne sheets
- salt to taste
Create (for the chicken mixture)
- Cover the chicken with water and boil until tender (1 – 2 hours).
- Chop meat into bite-sized pieces.
- Saute onion and garlic in oil until clear.
- Add chopped chicken, tomato, herbs, sauce and stock.
- Simmer until sauce thickens.
Collect (for the white sauce)
- 50 g butter
- 1/2 c flour
- 2 – 3 c milk
- 1 t salt
Create (for the white sauce)
- Melt butter in a saucepan, add flour and cook lightly.
- Add milk slowly, stirring constantly until thick.
- Pour half the chicken mixture into a large baking dish.
- Top with sheets of lasagne, and then half of the white sauce.
- Repeat. Cover the top layer with 1 – 2 cups of melted cheese.
- Bake at 180°C for 30 minutes.