Chicken Lasagne

Total Prep Time: 40 mins  Cook Time: 2 hours, 20 mins

INGREDIENTS

 9-12 lasagna sheets

Chicken Sauce

2 tbsp olive oil
1 large onion
2 carrots, finely chopped
2 celery sticks, finely chopped
2 cloves garlic, minced or finely chopped
500g chicken mince
28 oz (800g) tomato puree
1/4 cup (50g) tomato paste
3 tsp sugar
1 tsp oregano
4-5 fresh basil leaves chopped
3/4 cup (200 ml) white wine
salt and freshly ground black pepper

Bechamel sauce

1/2 stick (60 g) butter
1/3 cup (40 g) flour
2 1/4 cup (560 ml) milk
1/2 tsp nutmeg
salt and freshly ground black pepper

Topping

1 cup (100g), Parmesan, freshly grated

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DIRECTIONS

STEP 1: Prepare chicken sauce. In a large pan heat oil over medium high heat. Cook the onion, garlic, carrot and celery over medium heat until softened, stirring constantly.

STEP 2: Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork.

STEP 3: Add tomato paste, tomato puree, wine, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 1/2 hrs. Set aside. You can also make the sauce a day before, and refrigerate after it cools. Before assembling the lasagna, warm the sauce as it needs to be a bit warm.

STEP 4: Prepare the Bechamel sauce. In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth.

STEP 5: Return to heat and stir constantly until the sauce boils and begin to thicken.  Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time so it doesn't make a skin on the surface.

STEP 6: Preheat oven to 180 degrees Celsius. Grease a 8 X 12 inch (20x30cm) lasagna dish with olive oil or melted butter ( 9x13 inch dish works as well).

STEP 7: Assemble the lasagna. Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup of Bechamel sauce). Place a single layer of lasagne sheeting over top and press gently. Repeat spreading half of the remained chicken sauce over the sheeting. Spread 1/2 cup Bechamel sauce on top. Add a new layer of sheets, pressing gently. Spread the remained chicken sauce, another 1/2 cup Bechamel and add the last layer of sheeting.

STEP 8: Top the last layer of lasagne sheets with the remaining Bechamel sauce and sprinkle the freshly grated Parmesan over the top. Cover with aluminum foil making sure it doesn't touch the surface.

STEP 9: Cook for about 25 minutes covered with foil, and another 25 minutes without.

STEP 10: Set aside for about 15 minutes before serving. Serve alongside some fresh salad, or even some toasted bread.