Easy Recipes
Chicken Lasagne with Antipasto
Serves 6
Prep time : 10 minutes
Cooking time : 50 minutes
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Ingredients
1 roasted chicken, meat removed and finely chopped.
300 grams of mixed antipasto – sundried tomatoes, marinated mushrooms, chargrilled eggplant and chargrilled capsicums.
250 grams of dried lasagne sheets.
250 mL of pasta sauce. Try our Italian tomato pasta sauce.
125 grams of thinly sliced mozarella cheese.
100 grams bacon, dinely sliced.
1 large brown onion, diced.
1 tablespoon olive oil.
1 clove of garlic, crushed.
Bechamel
60 grams of butter.
1/3 cup plain flour.
4 cups of milk.
1/4 teaspoon white pepper.
100 grams grated parmesan.
Method
Preheat the oven to 180C.
Make the bechamel
Heat the butter over low heat unitl melted.
Stir in the flour and cook for 2-3 minutes.
Remove from heat, whisk in the milk and continue to whisk until lump free.
Return to heat and cook for 5 minutes, until thickened.
Add parmesan and stir until melted.
Add pepper, stir then remove from heat and set aside.
Make the lasagne
Heat half the oil in a non stick frypan.
Add the onion, bacon and garlic and cook until onions are softened, about 3-4 minutes.
Remove to a large bowl, add the chicken and antipasto mix, mixing well to combine.
Pour in about half the bechamel, mixing thoroughly.
Grease an 18×25 cm baking tray.
Spread a very thin layer of bechamel into the dish, top with lasagne sheets, breaking to fit as needed.
Spread half the pasta sauce over the sheet.
Top with half the chicken mix.
Place another layer of lasagne sheets, repeat layerings of pasta sauce and chicken mix.
Top off with remaining lasagne sheets.
Top with remaining bechamel, place mozarella on top and place in oven.
Bake for 45-50 minutes or until top is golden brown.
Serving
Stand for 10 minutes before cutting and serving.
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