Chicken Lasagne

  1. For the béchamel sauce put the milk, onion and garlic cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hour to infuse.
  2. For the chicken mince sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured. Stir in the chicken mince, breaking it up into small pieces. Stir in all the stock, tomatoes and oregano, bringing it to a simmer. Cover and gently cook for 1 hour, stirring occasionally. Uncover and gently simmer for another 30 mins to 1 hour, until the chicken mince is tender and juicy. Taste and season as required.
  3. To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon mix in the flour and cook for 2 mins. Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. When all the milk is in, bring to a gentle simmer, stirring constantly. Gently bubble for a few mins until thickened. Season with salt and pepper.
  4. Spread a spoonful of the chicken mince sauce over the base of a roughly 3.5 litre baking dish. Cover with a single layer of pasta sheets, then top with a quarter of the béchamel. Spoon over a third of the chicken mince sauce and scatter over a little Parmesan. Repeat the layers, pasta, béchamel, mince and Parmesan two more times to use all the chicken mince sauce.
  5. Add a final layer of pasta, the last of the béchamel and remaining parmesan then top off with mozzarella. Sit the dish on a baking tray to catch spills and bake at 190 degrees Celsius / 170 degrees Celsius Fan Assisted / Gas mark 5 for 30 mins, until bubbling, browned and crisp on top.

Total Recipe Time: One Hour +

Cooking Time: 60 mins

Ingredients:

  • 3 tablespoons of oilve oil.
  • 2 celery stalks, finely chopped.
  • 1 onion & 1 carrot, finely chopped.
  • 3 garlic cloves, crushed.
  • 130 g pancetta.
  • 2 x 400g packs of Manor Farm chicken mince.
  • 2 x 400g tins of chopped tomatoes.
  • 2 teaspoons of dried oregano.
  • 200 ml chicken stock.
  • 400g dried pasta sheets.
  • 50 g parmesan.
  • 200g Mozzarella.

For the béchamel sauce:

  • 600ml milk.
  • 1 onion & 1 carrot, thickly sliced.
  • Spring parsley, thyme & peppercorns.

For the roux:

  • 100g butter.
  • 100g plain flour.

Preparation / Cooking Steps:

  1. For the béchamel sauce put the milk, onion and garlic cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hour to infuse.
  2. For the chicken mince sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured. Stir in the chicken mince, breaking it up into small pieces. Stir in all the stock, tomatoes and oregano, bringing it to a simmer. Cover and gently cook for 1 hour, stirring occasionally. Uncover and gently simmer for another 30 mins to 1 hour, until the chicken mince is tender and juicy. Taste and season as required.
  3. To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon mix in the flour and cook for 2 mins. Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. When all the milk is in, bring to a gentle simmer, stirring constantly. Gently bubble for a few mins until thickened. Season with salt and pepper.
  4. Spread a spoonful of the chicken mince sauce over the base of a roughly 3.5 litre baking dish. Cover with a single layer of pasta sheets, then top with a quarter of the béchamel. Spoon over a third of the chicken mince sauce and scatter over a little Parmesan. Repeat the layers, pasta, béchamel, mince and Parmesan two more times to use all the chicken mince sauce.
  5. Add a final layer of pasta, the last of the béchamel and remaining parmesan then top off with mozzarella. Sit the dish on a baking tray to catch spills and bake at 190 degrees Celsius / 170 degrees Celsius Fan Assisted / Gas mark 5 for 30 mins, until bubbling, browned and crisp on top.

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Manor Farm chicken mince is delicious and healthy!

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