CACIO E PEPE ROAST CHICKEN LASAGNEI Recipe in bio#healthyrecipes #lasagne#easyrecipes

CACIO E PEPE ROAST CHICKEN LASAGNE

I have to say, one of my favourite recipes I ever created was my original chicken lasagne from my first cookbook. This is a spin on it and oh my, it is good. I buy the pre-roasted chicken for ease, but it’s also brilliant for using up leftover Sunday meat.

Serves 4

555 kcal & 42g protein per portion

You’ll need:

1 large red onion

2 sticks celery

1 large carrot

1 large red pepper

2 garlic cloves

400g tin good quality chopped tomatoes

400ml passata

1 tbsp tomato purée

1 chicken stock cube

1 tbsp chopped fresh sage

~350g cooked, shredded roast chicken

Lasagne sheets

Extra Grana Padano or parmsean

For the béchamel:

2 tbsp olive oil

2 tbsp plain flour

800ml semi-skimmed milk

60g Grana Padano or parmsean, finely grated

1 tsp freshly ground black pepper (more to taste)

Preheat oven to 190°C fan. Finely dice the veg and garlic. Sauté in olive oil with a pinch of salt for 5 mins until soft. Stir in tomato purée and sage, cook 5 mins more. Add tomatoes, passata, and stock cube. Simmer 20 mins until thickened. Stir in chicken, cook 5 mins, then season.

For béchamel: heat oil, stir in flour and cook 4-5 mins. Slowly whisk in cold milk, simmer 5-10 mins. Off heat, stir in cheese and pepper. It should be creamy, cheesy, and properly peppery.

To assemble: layer ragu + béchamel + cheese + pepper + lasagne sheets. Repeat 2 more times. Finish with a thin layer of ragu, rest of the béchamel. Top with more cheese and pepper.

Cover with foil and bake 30 mins. Remove foil, increase heat to 200°C fan, and bake 15 mins until golden and bubbling. Rest 10 mins before slicing.

I have to say that one of my favorite recipes I’ve ever created was my original chicken lasagna featured in my first cookbook. So, so good. And this is my kati pepe version of it with the most gorgeous peppery parmesani bashameal sauce. This is just a match made in heaven. The thing I love about the chicken lasagna is that you can buy the pre-roasted chicken. That’s what I tend to do for ease. But if you do have some leftover roast chicken after a Sunday, this is just a brilliant meal to make the next day. Make sure you make enough of that gorgeous creamy bashimal sauce. There is nothing worse than a dry lasagna. Layer it all together. That gorgeous roast chicken sauce, that creamy bashimal topped with extra parmesan, a crack of black pepper, and bake covered for about 30 minutes. Then uncover, turn the oven up to get that gorgeous golden top. Serve with a really lovely side salad. And I always say the only thing better than lasagna is lasagna the next day. Just so good.