Chicken Lasagne with Fresh Basil


Chicken Lasagne with Fresh Basil
Servings: 4


1 tablespoon olive oil
450g chicken mince
1 clove garlic, crushed
a handful of fresh basil, chopped
400g can crushed tomatoes
salt and pepper

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

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100024


Fresh basil is like a mouthful of summer and it adds a real freshness to this rich dish.


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.




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