Chicken Lasagna
A mouthwatering recipe for chicken lasagna made with poached chicken, mushrooms and peppers – smothered in a bechamel sauce and layers of lasagna sheets.
Chicken Lasagna A mouthwatering recipe for chicken lasagna made with poached chicken, mushrooms and peppers – smothered in a bechamel sauce and layers of lasagna sheets. |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 40min |
|
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Ingredients
- 2 chicken breastsbone and skin on
- 15ml olive oil
- 2cups mushroomschopped
- 1 red pepperchopped fine
- 1 yellow pepperchopped fine
- 1teaspoon dried mixed herbs
- salt and black pepperto season
- 5tablespoons butter
- 4tablespoons flour
- 4cups milk
- salt and black pepper
- 6 lasagna pasta sheets
- 1/2cup grated parmesan
- fresh basilto serve
Instructions
- Cover the chicken breasts in water and boil until done.
- Remove skin and bone, cut into small chunks.
- In a wok heat the olive oil and saute the mushrooms and peppers.
- Season with dried herbs and salt & pepper.
- In a saucepan, heat the butter until melted.
- Remove from heat, add the flour and whisk through.
- Add half the milk, whisk until combined.
- Return the pot to the stove, whisking until the white sauce thickens.
- Add the rest of the milk, whisk until the sauce thickens and boils. Remove from heat and season.
- Combine all the elements of the dish together, the cooked chicken breasts, sauteed mushrooms and bechamel sauce. Mix well in a mixing bowl.
- Layer your oven safe dish with pasta sheets, chicken filling, pasta sheets, chicken filling and lastly, top with grated Parmesan.
- Bake for 30 – 40 minutes at 180 degrees Celsius.