Sunday, 7 September 2008

Chicken Lasagne

My sister Springhead made this for us yesterday, when we went to see her new house. I've never had Chicken Lasagne before, but will definitely be making this in the future.

You need:

250g Ricotta
145g Green Pesto
1 Chicken - cooked, then all the meat removed from the carcass and sliced/shredded
300g Fresh Lasagne sheets
500g Napoletana Sauce - from the chiller in most supermarkets
200g Mozzarella Cheese - grated
25g Parmesan Cheese - grated
245g Spinach for Cooking

Preheat the oven to 200ÂșC. Place the Spinach in a colander over the sink, then pour over a kettle of boiling water to wilt it. Leave to cool then squeeze out all the moisture with your hands. Chop roughly and set aside.

In a large bowl, mix the Ricotta with the Pesto until combined then add the chopped Ppinach and mix again.

Scatter the base of a baking tin or lasagne dish with half of the Chicken, top with half the Ricotta, Spinach and Pesto mixture, and layer it with 4 lasagne sheets.

Pour over a third of the Napolitana sauce, sprinkle with a third of the Mozzarella, then add the remaining Chicken and the Ricotta mixture. Top with 4 more lasagne sheets. Repeat with more Napolitana, Lasagne and Mozzarella. Top with the rest of the Napolitana, and sprinkle with the last of the Mozzarella and Parmesan.

Place in the oven for 30-35 minutes until bubbling and golden.

Feeds 4

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