Best Chicken Lasagne
This recipe is my special present to you! A super moist gourmet lasagne, but mercifully without so many pots and pans to wash up! The big trick is to wet the sheets of pasta in warm water to soften them a little. To calculate exactly how many sheets of lasagne you need - fit one layer of the sheets in the dish, multiply by three for the three layers. Now you will know how many sheets you need.
- Serves: 6 - 8
- Recipe Category: Pasta, Poultry: Chicken
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Products in this recipe:
Chicken Flavour Stock Powder, Lemon & Black Pepper Seasoning, Four Cheese Pasta Sauce
You Will Need:
Ina’s Tip
A grilled supermarket chicken works well if you are in a hurry. Otherwise poach your own fresh chicken in 3 cups (750 ml) of water mixed with 1 T (15 ml) of Ina Paarman's Chicken Flavour Stock Powder for 45 minutes. After poaching, use 1 ½ cups (375 ml) of the leftover stock instead of the 1 cup water and 1 T Chicken Flavour Stock Powder to moisten the chicken.
Method:
To measure how many lasagne sheets you will need. Place one layer of dry pasta sheets in intended dish, multiply by 3. Set aside. Dampen a clean kitchen towel. Dip the lasagne sheets in boiling hot water and leave on damp towel to soften. This reduces the baking time of the lasagne.
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
In a large bowl, toss the chicken with the Chicken Stock Powder, the boiling water, Lemon & Black Pepper Seasoning and parsley.
Mix well.
Pour the Four Cheese Pasta Sauce into a seperate medium mixing bowl.
Pour some of the milk into the empty pasta jar and shake well to get every bit of sauce out.
Add to the bowl, together with the remaining milk, creamed cottage cheese and egg. Mix well
Using a 30 cm x 24 cm ovenproof dish, spread ¾ cup (180 ml) of the cheese sauce mixture into the dish.
Layer with a 1⁄3 of the pasta sheets, then ½ of the chicken mixture and another ¾ cup (180 ml) of the cheese sauce.
Repeat layering once more and end with a final layer of pasta and the remaining cheese sauce mixture.
Topping
Mix the grated cheese, olive oil or butter and chunks of bread in a food processor to a fine crumb. Sprinkle over the top of the lasagne.
Bake for 35 - 40 minutes until nicely browned.
Serve with a salad dressed with Ina Paarman's Classic Balsamic Vinaigrette or Creamy Caesar Salad Dressing.
Best Chicken Lasagne
This recipe is my special present to you! A super moist gourmet lasagne, but mercifully without so many pots and pans to wash up! The big trick is to wet the sheets of pasta in warm water to soften them a little. To calculate exactly how many sheets of lasagne you need - fit one layer of the sheets in the dish, multiply by three for the three layers. Now you will know how many sheets you need.
- Serves: 6 - 8
- Recipe Category: Pasta, poultry chicken
-
Products in this recipe:
Chicken Flavour Stock Powder, Lemon & Black Pepper Seasoning, Four Cheese Pasta Sauce
You Will Need:
Method:
To measure how many lasagne sheets you will need. Place one layer of dry pasta sheets in intended dish, multiply by 3. Set aside. Dampen a clean kitchen towel. Dip the lasagne sheets in boiling hot water and leave on damp towel to soften. This reduces the baking time of the lasagne.
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
In a large bowl, toss the chicken with the Chicken Stock Powder, the boiling water, Lemon & Black Pepper Seasoning and parsley.
Mix well.
Pour the Four Cheese Pasta Sauce into a seperate medium mixing bowl.
Pour some of the milk into the empty pasta jar and shake well to get every bit of sauce out.
Add to the bowl, together with the remaining milk, creamed cottage cheese and egg. Mix well
Using a 30 cm x 24 cm ovenproof dish, spread ¾ cup (180 ml) of the cheese sauce mixture into the dish.
Layer with a 1⁄3 of the pasta sheets, then ½ of the chicken mixture and another ¾ cup (180 ml) of the cheese sauce.
Repeat layering once more and end with a final layer of pasta and the remaining cheese sauce mixture.
Topping
Mix the grated cheese, olive oil or butter and chunks of bread in a food processor to a fine crumb. Sprinkle over the top of the lasagne.
Bake for 35 - 40 minutes until nicely browned.
Serve with a salad dressed with Ina Paarman's Classic Balsamic Vinaigrette or Creamy Caesar Salad Dressing.