Chicken Lasagne

Method

Cover chicken with stock made from Swiss bouillon powder and half the wine and flavourings. Boil and cover, simmer for 45 mins- 1 hour.
Boil down juices to 1 litre and cook lasagne.
Thickly slice the leeks and fry in 20g butter with the garlic for 10 mins. Remove
Add remaining butter and melt. Stir in flour. Cook, stirring for 1 minute.
Off the heat whisk in the 1ltr of strained stock and rest of wine.
Bring to boil, cook for 4-5 mins. Off the heat stir in 125g of gruyere cheese and the red Leicester. Season and add cream.
Layer a buttered dish with the lasagne, leeks and sauce. Put the remaining cheese grated on top along with the pine nuts.
Cook in oven 200C for 45-50 minutes.

Ingredients

Baby Leaf
Lasagne Sheets 250 G
Leeks 450 G
Butter 150 G
Garlic Clove
Plain Flour 90 G
Grated Gruyere Cheese 175 G
Grated Parmesan 60 Ml
Pine Nuts 45 Ml
White Wine 10 FL
Chicken 1 Medium
Peppercons 6
Stick Of Celery
Trimmings From Leeks

Hints 'n' Tips

Comments

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Bit confused here - I take it you shred the chicken when cooked and add it to the sauce???? Is that correct?
Bit confused here - I take it you shred the chicken when cooked and add it to the sauce???? Is that correct?
Bit confused here - I take it you shred the chicken when cooked and add it to the sauce???? Is that correct?
This is not clear. No mention of what to do with chicken and where did the cream come from.
looks amazing!! When actually constructing the lasagna I will first add a layer of sauce to my dish to help prevent the pasta sheets from sticking during baking. Not sure how much cream to add. i will also sprinkle a bit of parmesan on each layer and as for the chicken, I will be cutting it into cubes and then adding it to each layer with the sauce!
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