Chicken and vegetable lasagne

6 servings Prep: 30 mins, Cooking: 40 mins
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Poultry

By Food24 November 03 2009
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Ingredients (19)

Chicken and vegetable layer
30.00 ml fresh chillies — 573
1.00 onion — chopped
1.00 garlic — cloves, chopped
30.00 ml tomato paste
15.00 ml fresh parsley — chopped
20.00 ml fresh basil — chopped
30.00 ml chutney
80.00 ml stock — chicken
0.00 salt and freshly ground black pepper — to taste
400.00 g chicken — cooked, shredded
400.00 g mixed vegetables — roasted, leftover
Cheese sauce
80.00 g butter
150.00 ml flour — cake
1.00 Litres milk
0.00 salt and freshly ground black pepper — to taste
250.00 ml cheddar cheese — grated
To complete
250.00 g pasta — lasagne sheets
100.00 ml parmesan cheese — or pecorino cheese, grated
0.00 oregano — fresh, to garnish
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Method:

Chicken and vegetable layer
Heat the oil in a saucepan over medium heat and sauté the onion and garlic until
soft. Add the tomato paste, herbs, chutney, stock, salt and pepper and simmer until the mixture is fragrant. Add the chicken and vegetables and heat through. Adjust the seasoning and set
aside. Preheat the oven to 180 °C. Grease a rectangular ovenproof dish.
Cheese Sauce
Heat the butter in a saucepan over medium
heat. Add the flour and stir-fry for 1 minute. Gradually add the milk while stirring continuously. Simmer gently for 2 minutes until the sauce thickens. Remove
from heat, season with salt and pepper and stir in Cheddar cheese.
To Complete
Pour a thin layer of cheese sauce (about 180 ml) in the bottom of the prepared
dish. Arrange a layer of lasagne sheets on the sauce and spoon half the chicken mixture on top. Repeat the 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 Parmesan
or pecorino cheese on top and bake for 30 to 34 minutes or until golden brown. Leave tostand for 10 to 15 minutes before
cutting into portions. Garnish with fresh oregano and serve with a fresh salad if
desired.



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