Chicken Lasagna

Name: Chicken Lasagna
Ingredients: 2 tbsp oil; 1 1/4 lb chicken breast, cut into wide strips; 4 tbsp butter; 1/2 cup all-purpose flour + 2 tbsp; 2 cups vegetable stock; 2 cups 2% or whole milk; 1 lb carrots, peeled and diced; 8 None spring onions, sliced; 2/3 lb dried apricots, diced; 2 - 13.5 oz cans whole tomatoes; 6 sprigs fresh marjoram, a little reserved for garnish, remaining leaves stripped from stems; 9 sheets lasagna, blanched; 1 cup Cheddar cheese, grated; 1/3 cup Parmesan cheese, grated

14 ingredients

4 steps

Ingredients

2 tbsp oil
1 1/4 lb chicken breast, cut into wide strips
4 tbsp butter
1/2 cup all-purpose flour + 2 tbsp
2 cups vegetable stock
2 cups 2% or whole milk
1 lb carrots, peeled and diced
8 None spring onions, sliced
2/3 lb dried apricots, diced
2 - 13.5 oz cans whole tomatoes
6 sprigs fresh marjoram, a little reserved for garnish, remaining leaves stripped from stems
9 sheets lasagna, blanched
1 cup Cheddar cheese, grated
1/3 cup Parmesan cheese, grated

Directions

1

Preheat oven to 325°F. Grease an 8 x 11 inch baking dish. Heat 1 tbsp oil and saute chicken for 3 mins on each side. Set aside.
2

For the bechamel sauce, melt butter. Add 1/2 cup flour and cook, stirring, for 2 mins. Add stock and milk, stirring constantly, bring to a boil then simmer for 5 mins. Season.
3

For tomato sauce, heat 1 tbsp oil and saute carrots for 3 mins. Add spring onions and apricots and saute for 2 mins. Add remaining flour then add tomatoes, breaking up with a wooden spoon. Add marjoram, season and add a pinch of sugar.
4

To build the lasagna, spread 4 tbsp bechamel sauce in the baking dish. Arrange 3 lasagna sheets on top and brush with 4 tbsp bechamel sauce. Top with 1/2 the chicken, 1/2 the tomato sauce, 3 lasagna sheets then remaining bechamel sauce, tomato sauce, chicken and lasagna sheets. Sprinkle with cheese. Bake for 30-40 mins, until golden and bubbling. Garnish with marjoram.