Italian Pasta Recipes - Chicken Lasagne (Lasagne con Pollo) Recipe

Ingredients                      

• 30 ml/2 tbsp olive oil

• 2 onions, chopped

• 50 g/1/2 cup plain (all-purpose) flour

• 300 ml/1 1/4 cups chicken stock

• 420 g/1 large can chopped tomatoes

• 450 g/1lb/4 cups cooked chicken, chopped

• 15 ml/1 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 8 strips no-need-to-precook lasagne

• 25 g/2 tbsp margarine

• 300 ml/1 1/4 cups milk

• 100 g/4 oz/1 cup cheese, grated

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Method:

1. Grease a shallow ovenproof dish with a little of the oil and preheat the oven to 190°C/375°F/gas mark 5.

2. Heat the remaining oil in a pan and add the onions. Fry (sauté) until soft and sprinkle over half the flour, stirring.

3. Cook for 1 minute and gradually stir in the stock, tomatoes, chopped chicken and tomato puree. Bring to the boil, lower the heat and simmer for 3 minutes. Season to taste.

4. Melt the margarine in a saucepan, sprinkle in the remaining flour, season with the salt and pepper and cook for 1 minute.

5. Gradually stir in the milk and cook until the sauce thickens. Spread a little of the chicken mixture in the bottom of the greased ovenproof dish.

6. Place some of the lasagne on the top, breaking to fit. Spread half the remaining chicken and tomato mixture over the lasagne.

7. Cover with a second layer of lasagne. Repeat these layers. Cover with the white sauce.

8. Sprinkle over the grated cheese and bake for 40 minutes until cooked through and golden brown.