Easy Chicken Lasagne
When I last cooked roast chicken, I didn't have a plan for the leftovers, so I froze the pieces of chicken I could pull from the carcass. Wrap it well (I used foil, then popped it in a freezer bag) if you do this and use it as soon as you can, usually within a couple of months. It's always handy for making pies, or as today, for making an easy chicken lasagne. I haven't made lasagne for ages, so H was pleased when I suggested we had this.
I also had some other leftovers just sitting in the fridge with no plans, that I added to the mix: a cooked chicken breast wrapped in ham, diced and some leftover tomato salsa - well why not? I won't add them to the recipe, but they worked well, so add what you like too!
Easy Chicken Lasagne
Cooked chicken, diced if not pulled from carcass
1 medium onion, chopped
1/2 large carrot, diced
1 garlic clove, chopped
1 pack cubetti di pancetta
1 tin chopped tomatoes + 1/4 tin of water
1 tsp dried herbs
salt & black pepper, to taste.
1 oz butter
1 oz flour
1/2-3/4 pint whole milk
A pinch of grated nutmeg
Sheets of lasagne, dry or fresh
Grated cheese of choice
Prepare the chicken.
Fry the onion, carrot and garlic, covering and sweating for 2 mins on a low heat.
Add the pancetta and fry until the fat is dissolving and the pancetta is beginning to crisp.
Tip in the contents of the tomato tin, then rinse out the tin to about 1/4 of the way up, and pour that in too.
Sprinkle in your herbs and season before letting the mixture simmer away for 20 mins.
After this time, add the chicken to the pan, and allow the chicken to heat through gently in the sauce.
Meanwhile, melt the butter in a pan.
Turn the heat down and add the flour to make a roux - stir continuously until the mix looks like honeycomb.
Remove from the heat and stir in the milk, a little at a time until all incorporated and a smooth white sauce (bechemal) has been achieved. Stir in the nutmeg.
Now to put it all together:
Place half the chicken mixture in an ovenproof dish. Cover this with sheets of lasagne (when using dry sheets, I usually break them into smaller pieces), and then top with half of the white sauce. Repeat this layering again with the remaining sauces and pasta.
Sprinkle grated cheese over the top, grind some black pepper and sprinkle a few dried herbs.
Place in the oven at 200 C for 30-35 mins, or until the top is crsipy and golden, and the layers are bubbling gently (I use a glass dish, so I can see this happening, but you will notice the sauces trying to bubble their way out at the top!).
Serve with a fresh green salad.
Sorry, no photo tonight. Too late when I realised, and it was nearly all gone! It was yummy though ;-)
I also had some other leftovers just sitting in the fridge with no plans, that I added to the mix: a cooked chicken breast wrapped in ham, diced and some leftover tomato salsa - well why not? I won't add them to the recipe, but they worked well, so add what you like too!
Easy Chicken Lasagne
Cooked chicken, diced if not pulled from carcass
1 medium onion, chopped
1/2 large carrot, diced
1 garlic clove, chopped
1 pack cubetti di pancetta
1 tin chopped tomatoes + 1/4 tin of water
1 tsp dried herbs
salt & black pepper, to taste.
1 oz butter
1 oz flour
1/2-3/4 pint whole milk
A pinch of grated nutmeg
Sheets of lasagne, dry or fresh
Grated cheese of choice
Prepare the chicken.
Fry the onion, carrot and garlic, covering and sweating for 2 mins on a low heat.
Add the pancetta and fry until the fat is dissolving and the pancetta is beginning to crisp.
Tip in the contents of the tomato tin, then rinse out the tin to about 1/4 of the way up, and pour that in too.
Sprinkle in your herbs and season before letting the mixture simmer away for 20 mins.
After this time, add the chicken to the pan, and allow the chicken to heat through gently in the sauce.
Meanwhile, melt the butter in a pan.
Turn the heat down and add the flour to make a roux - stir continuously until the mix looks like honeycomb.
Remove from the heat and stir in the milk, a little at a time until all incorporated and a smooth white sauce (bechemal) has been achieved. Stir in the nutmeg.
Now to put it all together:
Place half the chicken mixture in an ovenproof dish. Cover this with sheets of lasagne (when using dry sheets, I usually break them into smaller pieces), and then top with half of the white sauce. Repeat this layering again with the remaining sauces and pasta.
Sprinkle grated cheese over the top, grind some black pepper and sprinkle a few dried herbs.
Place in the oven at 200 C for 30-35 mins, or until the top is crsipy and golden, and the layers are bubbling gently (I use a glass dish, so I can see this happening, but you will notice the sauces trying to bubble their way out at the top!).
Serve with a fresh green salad.
Sorry, no photo tonight. Too late when I realised, and it was nearly all gone! It was yummy though ;-)
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