Chicken Lasagne

Chicken Lasagne

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!

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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)

  1. Cover the chicken with water and boil until tender (1 – 2 hours).
  2. Chop meat into bite-sized pieces.
  3. Saute onion and garlic in oil until clear.
  4. Add chopped chicken, tomato, herbs, sauce and stock.
  5. Simmer until sauce thickens.

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Collect (for the white sauce)

  • 50 g butter
  • 1/2 c flour
  • 2 – 3 c milk
  • 1 t salt

Create (for the white sauce)

  1. Melt butter in a saucepan, add flour and cook lightly.
  2. Add milk slowly, stirring constantly until thick.
  3. Pour half the chicken mixture into a large baking dish.
  4. Top with sheets of lasagne, and then half of the white sauce.
  5. Repeat. Cover the top layer with 1 – 2 cups of melted cheese.
  6. Bake at 180°C for 30 minutes.

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