Description
As the name suggest, this chicken lasagne is definitely luxurious and super quick.
Ingredients
1 free-range ready-roasted chicken
Tomato Sauce
2 Tbsp (30 ml) olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 cans (410 g each) whole tomatoes
2 Tbsp (30 ml) sugar
a handful of basil (about 30 g), shredded
salt and pepper, to taste
Cheese Sauce
1 C (250 ml) reduced-fat cream or smooth cottage cheese
1 C (250 ml) sour cream or crème fraîche
50 g Parmesan cheese, finely grated
1 Tbsp (15 ml) olive oil
salt and pepper, to taste
To Finish
12 basil leaves
2 C (500 ml) grated mozzarella
about 8 lasagne sheets
olive oil, for drizzling
Instructions
Chicken
Remove the flesh from the chicken carcass (discarding the skin and bones) and shred into bite-sized pieces. Keep to one side.
Tomato Sauce
In a medium saucepan, sauté the onion and garlic in the olive oil until soft and fragrant. Add the tomatoes and sugar and simmer, uncovered, for about 20 minutes, breaking up the tomatoes from time to time. Add theshredded chicken and basil and stir until well combined. Simmer for 5 minutes and season to taste.
Cheese Sauce
Combine all the sauce ingredients and season to taste.
To Finish
Preheat the oven to 180 °C. Grease a 30 x 25 cm baking dish.
Start with a thin layer of the cheese sauce, followed by a layer of the chicken and tomato mixture, sprinkle with some mozzarella and a few basil leaves and top with a layer of lasagne sheets. Repeat once more and end with a thick layer of cheese sauce. Top with more mozzarella and drizzle with olive oil. Bake for 25–30 minutes or until the pasta is cooked through and the topping is golden brown. Garnish with leftover basil leaves.
Notes
Use the chicken carcass and skin to make a delicious stock for soups and sauces.
