An unusual recipe ot seems and still one of my all time favourite dishes. Apart from chopping the chicken it's not too labour intensive with great results!
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Amount Per Serving
Calories from Fat 90
% Daily Value *
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Total Carbohydrates 26g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4x Good sized carrots
- Chicken Bouillon
- 1x Chicken Oxo
- 4x Large chicken breast per person (1 per person)
- Vegetable oil
- Plain flour
- Lasagne sheets (Lasagne Verdi, or wholemeal are best)
- 1 Jar of White Sauce (I really don't see the point of making this!)
- Some grated Cheddar cheese for topping
- Optional (for serving with)
- A small mixed leaf salad
- Some garlic chiabatta bread.
- Pre heat the oven to 200°
- Peel and chop the carrots in to small pieces.
- Make about 300ml of stock from the Chicken Oxo and a generous splash of chicken Bouillon
- Mince the chicken breasts in to very small, pieces - this is the worst bit!
- Gently fry the chicken in a little of the vegetable oil until white
- Add the carrots and the stock
- Bring to the boil and then simmer to reduce the liquid until there is just a little covering the bottom of the pan to the depth of about 0.5cm
- Slowly add plain flour and mix well until the mixture becomes the consistency of thick toothpaste
- Add the mixture to the bottom of your lasagne dish until covered
- Add a layer of lasagne
- Repeat steps 9 & 10 until the mixture is all in (go for about 3 layers of the meat mixture)
- Add the jar of White Sauce and top with the grated cheese.
- Place in the oven for about 30 mins or until the cheese is golden brown
- Serve with the mixed leaf salad and the garlic bread.
Simon Rochester http://www.simonrochester.co.uk/