Butternut and Chicken Lasagna
1-2 tablespoons olive oil
1 onion, diced
3 garlic cloves, crushed
2 chicken breasts, cooked and diced
1 butternut squash, peeled, de-seeded and diced
2 cans tomatoes
2 tablespoons balsamic vinegar
1 teasoon dried oregano
1 tablespoon cornflour
1 cube/teaspoon chicken stock
Salt and pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk
100 grams grated cheese (any kind you like, I would generally use cheddar of some kind)
Salt and pepper
Dried instant lasagna sheets
Heat the oil in a large pan and add the onion and garlic. Stir until they are soft and translucent, then add the butternut, tomatoes and 400 mL water. In a small bowl or measuring jug mix the chicken stock, cornflour and oregano with the balsamic vinegar to make a paste (add a bit of water if you need to) and then pour this over the chicken and vegetables. Give it a stir and turn the heat down so that the sauce can simmer away while you make the white sauce.
For the white sauce, take a heavy-bottomed, medium sized saucepan and melt the butter over medium heat. Add the flour and stir it to make a dry-ish paste, then keep stirring it over medium heat for just one or two minutes. Begin to add the milk very slowly, about a half-cup at a time, stirring vigorously, or whisking, until the sauce is smooth and thick. As you add more milk you will have to wait longer after each addition for it to thicken, but just keep it on medium heat and keep stirring. When all the milk is in add about half of the grated cheese and stir until it is melted.
Taste both of the sauces and season them with salt and pepper as needed. Stir the chicken into the butternut-tomato sauce.
Begin to layer everything into a very large lasagna dish. Lay down a single layer, then spoon the meat sauce over top to cover it. Spoon the white sauce on top of this and then repeat. You should make three layers, ending with white sauce, over which you sprinkle the rest of the cheese. If your dish is not big enough use two.
Bake at 180 degrees celsius for about 40 minutes.
1-2 tablespoons olive oil
1 onion, diced
3 garlic cloves, crushed
2 chicken breasts, cooked and diced
1 butternut squash, peeled, de-seeded and diced
2 cans tomatoes
2 tablespoons balsamic vinegar
1 teasoon dried oregano
1 tablespoon cornflour
1 cube/teaspoon chicken stock
Salt and pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk
100 grams grated cheese (any kind you like, I would generally use cheddar of some kind)
Salt and pepper
Dried instant lasagna sheets
Heat the oil in a large pan and add the onion and garlic. Stir until they are soft and translucent, then add the butternut, tomatoes and 400 mL water. In a small bowl or measuring jug mix the chicken stock, cornflour and oregano with the balsamic vinegar to make a paste (add a bit of water if you need to) and then pour this over the chicken and vegetables. Give it a stir and turn the heat down so that the sauce can simmer away while you make the white sauce.
For the white sauce, take a heavy-bottomed, medium sized saucepan and melt the butter over medium heat. Add the flour and stir it to make a dry-ish paste, then keep stirring it over medium heat for just one or two minutes. Begin to add the milk very slowly, about a half-cup at a time, stirring vigorously, or whisking, until the sauce is smooth and thick. As you add more milk you will have to wait longer after each addition for it to thicken, but just keep it on medium heat and keep stirring. When all the milk is in add about half of the grated cheese and stir until it is melted.
Taste both of the sauces and season them with salt and pepper as needed. Stir the chicken into the butternut-tomato sauce.
Begin to layer everything into a very large lasagna dish. Lay down a single layer, then spoon the meat sauce over top to cover it. Spoon the white sauce on top of this and then repeat. You should make three layers, ending with white sauce, over which you sprinkle the rest of the cheese. If your dish is not big enough use two.
Bake at 180 degrees celsius for about 40 minutes.
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