Must Make Roast Chicken Lasagne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Process the leek, shallot and carrot. In a large saucepan, heat 1 tbsp olive oil and sweat the vegetables down with a pinch of salt.

Step 2

Process the red pepper and mushrooms and add to the pan after 5 minutes.

Step 3

Shred the chicken meat and add to the pan. Mix and allow to sweat for another 5 - 10 minutes.

Step 4

Add passata, garlic and tomato puree, a chicken stock pot, salt, pepper, balsamic vinegar and the rind of a parmesan. Simmer for 15 minutes until thickened.

Step 5

With caution, cut the courgettes into long THIN strips, around 2mm thick. Salt the courgette and leave on a kitchen towel to soak up the water.

Step 6

Heat 2 tbsp olive oil with equal parts plain flour, stirring constantly. After around 4 - 5 minutes whisk in the cold milk a little at a time. Keep adding milk and letting the sauce thicken until you have around 600ml of white sauce. Season with 1 tsp bouillon or half a stock cube, a generous crack of black pepper, a good handful of grated parmesan and another pf cheddar and plenty of fresh chopped parmesan.

Step 7

To assemble, get a nice deep dish. Ensure you leave enough bechamel to cover the top.

Step 8

Start with 1 layer of chicken ragu, then a layer of pasta. Top with another layer of ragu, a drizzle of white sauce, cheese, layer of courgettes then a layer of pasta. Repeat one more time, finishing with a layer of pasta. Cover with the remaining bechamel, a flurry of both cheeses and extra black pepper. Drizzle over a little EVOO.

Step 9

Bake at 180c fan until the top is golden and pasta is cooked through. Leave to rest for 10 mins and serve with a side salad.