Chicken and Roast Vegetable Lasagna

Chicken and Roast Vegetable

I make my own lasagna for this dish because quite frankly I enjoy the therapeutic benefits of it. My husband says I am mad so you can decide if you want to do that. If so, see my “hand made pasta” recipe on this blog. If you want to use dry lasagna sheets, thats perfectly fine!

I would recommend that you try this on a weekend as it is quite time consuming. You are looking at about 1 hour 45 mins of prep time and a further 35 minutes of baking and resting time. so it’s not a quick one. But it is well worth the effort. I doubled the recipe and fed 15 people last night. I thought I would have had loads of leftovers, alas…. it was flattened!

I use the rotisserie chicken (that I buy in my supermarket already cooked) because unlike what my husband thinks, I am not THAT mad! And I also find that the chicken is just lovely and moist which really does make a difference!

1 box of Lasagna Sheets

OR if you would like to make your own pasta use the recipe here: https://stickaforkinmeimdunne.wordpress.com/2013/02/11/hand-made-pasta/ 

1 whole cooked rotisserie chicken

4 rounds feta cheese

250g mozzarella cheese

Freshly ground black pepper

Freshly ground sea salt

1 tbsp dried sweet basil

For the white sauce:

100g butter

100g plain flour

1 litre full cream milk

100g grated Parmesan cheese

Salt and pepper to taste

For the Roast Veggies:

Olive oil

Butter for frying

1 large or 2 medium butternuts

Balsamic reduction

1tbsp fresh thyme leaves (no stalks) or dried thyme is also ok

2 large sweet potatoes

1 punnet baby marrows

2 large leeks

For the mushroom sauce:

Butter for frying

300g button mushrooms

½ tsp paprika

1 large garlic clove, finely chopped

1 cup grated cheddar cheese

  • Preheat your oven to 200 C
  • Line 2 baking trays with foil and rub with a little bit of olive oil.
  • Peel and slice the butternut and sweet potatoes into rounds about 1cm thick. Place the butternut on one of the baking sheets with some balsamic reduction drizzled on top. Sprinkle with the thyme leaves, salt and pepper. On the other baking sheet place the sweet potatoes with a little drizzle of olive oil, salt and pepper. Put the trays in the oven and roast until nicely golden. Turn the veggies over once about halfway through cooking so you get some good colour. They will take about 20 – 25 minutes to cook.
  • When they are done, remove from the oven and set aside to cool and then turn your oven down to 180C
  • Meanwhile you can start the sauce. on a low heat, melt 100g butter in a medium saucepan, add in the flour and mix into a paste. Warm the milk up in the microwave for about 2 minutes and then add to the butter and flour paste a little bit at a time until incorporated. Turn the heat up to medium and stir continuously for a few minutes until the sauce thickens and coats the back of a spoon. Add 50g of the Parmesan cheese, and season to taste with some salt and pepper. Remove from the heat and set aside, stirring it every now and then to prevent a skin from forming.
  • Slice the mushrooms up in a food processor and tip them into a frying pan with about 30g butter, the garlic, paprika and some salt and pepper and stir until the mushrooms are cooked. Then add about 1 cup of the white sauce to the mushroom mixture and the cheddar cheese and mix until combined. Set the mushroom sauce aside.
  • Slice the baby marrows and leaks up and put them into a frying pan with a little butter and some salt and pepper to taste and fry until soft and cooked through.
  • While the marrows are cooking, break the chicken up into bite size pieces and set aside.
  • In a large pot of water, precook the lasagna sheets (if using dry sheets) until soft and put them one side (don’t put them on top of each other as they will stick together)

To assemble the lasagna:

  • Get a large casserole dish and place a little bit of the white sauce on the bottom and then a layer of the lasagna sheets
  • Next, place the butternut rounds on the lasagna sheets in a layer. Using your fingers, break up the feta over the butternut evenly.
  • Drizzle with a little bit of white sauce, just in blobs. Don’t cover with too much sauce.
  • Another layer of lasagna sheets. Then do a layer of the chicken bits and then pour the mushroom sauce over the chicken, covering the chicken completely.
  • Another layer of lasagna sheets, then do a layer of the sweet potatoes and then top the sweet potatoes with the baby marrow and leek mixture. And drizzle with some white sauce.
  • Another layer of lasagna sheets and then top with mozzarella and the dried sweet basil.
  • Place the lid on your casserole (or cover with tin foil) and bake for 25 minutes. Take the lid / foil off after that and grill until the cheese turns golden brown and bubbles.
  • Rest for about 5 – 10 minutes in a warm place before serving.

Serves 6 – 8.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s