Chicken Lasagne

February 4th was the date for the latest monthly Irish Foodies cookalong, and this months theme was Food for Romance. The evening of the cookalong child #1 was taking part in the local Credit Union Quiz* with a team from her class at school and with me being taxi driver, it was a case of cook the meal, eat it and jump into the car. Not very romantic!

The meal I cooked had to be something easy so I twisted the rules a little and decided I’d cook “food we love” instead. It was originally going to be a chicken casserole but with time not being on our side, it kind of evolved into a lasagne instead which I have to say we enjoyed even more.

With me rushing about, there are no photos of the cooking process and didn’t have time to take a photo of the finished dish until the following morning. Lucky there was some left…

Ingredients:

4 chicken fillets

2 medium onions, chopped

2-3 garlic cloves, chopped

1 tin tomatoes

For the marinade:

1/2 bottle red/white wine

2 garlic cloves

2tsp dried rosemary

For the white sauce:

25g plain flour

25g butter

250ml (approx) milk

dried lasagne sheets

grated cheese

Method:

Slice the chicken fillets into strips and place in a large dish and cover with chopped garlic, dried rosemary and all of the wine. Leave to marinade for at least a couple of hours (overnight preferably) in the fridge.

Heat a little oil in a large saucepan, fry the onion and garlic together. When they are starting to turn brown add the chicken and pour over the marinade. Add the tin of tomatoes and tomato puree bring to the boil then allow to simmer for 25-30 minutes.

In a separate saucepan, melt the butter over a moderate heat. Stir in the flour until smooth and cook for a couple of minutes then gradually add the milk, stirring continuously, and bring to the boil.

Layer the sauces and pasta in an oven proof dish – I layered it chicken sauce, pasta, white sauce then repeated until it was all used up.

Sprinkle grated cheese over the top and bake in a preheated oven for 25-30 mins at 180ºc – cover with foil for the first 10-15 minutes to prevent the cheese from burning.

* by the way, her team came third earning her and her teammates a prize of a massive €10.00 each 🙂

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