Chicken lasagne

Simply Delicious
6 servings Prep: 30 mins, Cooking: 1 hr
Rate this recipe
The time spent in the kitchen making this gorgeous dish will be worth every minute.

By Food24 August 17 2010
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Ingredients (14)

1 kg chicken — thighs, poached
1 onion — finely chopped
2 carrots — finely chopped
2 celery stalks — finely chopped
2 tsp garlic — cloves, crushed
6 tomatoes — finely chopped
2 bay leaves
1 tsp fresh thyme
2 tsp sugar
BECHAMEL SAUCE:
1 l milk — low-fat
500 ml stock — chicken
3 Tbs cornflour — mixed with water
12 pasta — lasagne sheets, par-cooked
2 cup cheddar cheese — or mozzarella cheese, grated
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Method:

In a large saucepan, fry the onion, carrot and celery together until soft and starting to brown.
Add the garlic and bay leaves and fry for another minute.
Add the chopped tomatoes, thyme and sugar and lower the heat.
Cover and allow to simmer gently for 15-20 minutes.
Season with salt and black pepper.
Finely chop the chicken and add it to the sauce.

For the bechamel sauce, heat the milk and chicken stock in a saucepan and add the cornflour mix.
Allow to thicken gently.

To assemble, spoon some of the bechamel sauce in a greased, oven proof dish and follow with a layer of lasagna.
Spoon over some of the chicken sauce and continue layering the bechamel, lasagna and chicken sauce, finishing with a layer of bechamel.
Sprinkle over the cheese and pop into the oven.

Bake for 30-45 minutes at 180 until a knife can be inserted without any resistance from the lasagna sheets.
Allow to stand for 10 minutes so everything can settle.

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