CHICKEN LASAGNE
2 chicken breasts, bone and skin on
15 ml olive oil
150 g button mushrooms, chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 teaspoon dried herbs
salt and black pepper
5 tablespoons butter
4 tablespoons cake flour
4 cups milk
5 lasagna pasta sheets
½ cup grated Parmesan
fresh basil to servePreheat the oven to 180°C.
Cover the chicken breasts in water and boil until done.
Remove skin and bone, cut into small chunks.
In a pan heat the olive oil and saute the mushrooms and peppers. Season with dried herbs and salt and 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.
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.
Photo: Melissa Ann Vermeulen
Very nice and easy. Definitely a make again.