Chicken Lasagne with Fresh Basil
Ingredients
CHICKEN FILLING
1 tablespoon olive oil
450g chicken mince
1 clove garlic, crushed
a handful of fresh basil, chopped
400g can crushed tomatoes
salt and pepper
WHITE SAUCE
50g butter
1 heaped tablespoon flour
1 bay leaf
1/4 cup white wine
1 cup milk
3 large sheets fresh lasagne
1/2 cup grated Parmesan
Description
Fresh basil is like a mouthful of summer and it adds a real freshness to this rich dish.
Method
Preheat oven to 190C.
To prepare the chicken filling, heat the oil in a frying pan. Add the chicken mince and garlic and cook for 4-5 minutes over medium - high heat. Mash with a fork to break up the mince as it cooks. Add the basil and tomatoes. Simmer for 5-10 minutes until slightly thickened. Season to taste.
To make the white sauce, melt the butter in a small saucepan. Stir in the flour and cook over medium heat, stirring, until blended. Add the bay leaf and wine and simmer for 3 minutes, stirring constantly. Gradually add the milk, stirring constantly. Continue stirring over medium heat until the sauce boils and thickens.
To assemble the lasagne, lightly grease a 20 x 15 cm (or thereabouts) ovenproof dish. Add a spoonful of the chicken mince sauce and spread in a thin layer to just cover the bottom of the dish. Add a sheet of lasagne and top with one-third of the mince followed by another sheet of lasagne, Add another layer of mince, then another layer of lasagne and a final layer of mince. Top with white sauce and scatter with Parmesan.
Bake for 35-40 minutes until the lasagne is golden brown and bubbling.
Allow to rest for 5 minutes before serving.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
