Recipe Edit

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Title of recipe*
Chicken and Vegetable Lasagna

Name of submitter*
Ben

Ingredients (please enter each one on a separate line)*
2-3 tablespoons olive oil 3 onions, peeled and diced 3 cloves garlic, peeled and diced 3 sticks celery, diced 2 carrots, diced 650g/23ozs. chicken breast, minced (you can also buy chicken mince) 150g/5ozs. mushrooms, thinly sliced 2 long red chillies, sliced (optional) 410g/14.5ozs tin tomatoes, pureed 250g/8.83ozs. cherry tomatoes, halved 1 teaspoon dried oregano 1/2 cup tomato paste 2/3 cup chicken stock 500g/1lb. Japanese eggplant, thinly sliced 500g/1 lb. zucchini, thinly sliced 350g/12.36ozs. sweet potato, peeled and thinly sliced 1 cup grated cheese Salt and pepper 200g/7ozs. packet of instant lasagna sheets For bechamel sauce: 150g/5ozs butter 2/3 cup plain flour 3 1/2 cups milk, heated 1/2 teaspoon freshly grated nutmeg

Method*
Step 1 - Make the chicken base. Heat a large saucepan on medium heat and add the oil. Fry the onion and garlic until fragrant. Then add the celery and carrot and cook until soft. Add the chicken mince and fry until almost cooked. Add the mushrooms, chilli, tinned and fresh tomatoes, oregano, tomato paste and stock. Simmer, uncovered for 25 minutes until thickened. Season with salt and pepper to taste. Step 2 - Heat a kettle full of hot water and pour the boiling water over the eggplant slices to soften them slightly. Drain. Step 3 - Make the bechamel sauce. In a medium sized saucepan, heat the butter until melted and bubbling. Add the flour and using a whisk, remove any lumps. Add the milk half a cup at a time whisking between each addition until it is all added and you get a smooth sauce. Add nutmeg and salt and pepper to taste. Step 4 - Preheat oven to 160C/320F. Place one third of the bechamel sauce on the base and then layer with the vegetables. When you use the pasta sheets, I like to wet them quickly under a running tap just so they don't suck up all of the moisture from the sauce. I used two layers of pasta sheets as I preferred to use vegetables instead. Keep layering reserving a third of the bechamel for the last layer on top of pasta sheets. Step 5 - Sprinkle with grated cheese and bake for 30 minutes. Increase heat to 190C/374F and bake for another 20 minutes until the cheese is golden brown on top. Lasagna is best served after standing it for a couple of hours as it will cut neater that way.

Serves 9 Add image

Comments (any other comments)
Preparation time: 45 minutes Cooking time: 30 minutes plus 15 minutes plus 50 minutes

Source (The link to a website or cookbook or wherever it came from)
http://www.notquitenigella.com/2014/05/28/chicken-lasagna/