Delicious Chicken Lasagne

  • Serves: 8
  • Prep: 25 minutes
  • Cook: 2 hours
Delicious Chicken Lasagne

Ingredients

  • 350g / 12oz Fresh Lasagne Sheets
  • 150g / 1 1/2 cups Mozzarella, shredded

Ragu

  • 200g / 7oz diced Pancetta
  • 1kg / 2lb boneless skinless Chicken Thighs
  • 1/2 tsp EACH: Salt & Pepper, plus more as needed
  • 2 medium Carrots, finely diced
  • 2 ribs of Celery, finely diced
  • 1 large White Onion, finely diced
  • 4 cloves of Garlic, finely diced
  • 75g / 1/4 cup Tomato Puree (Tomato Paste in US)
  • 160ml / 2/3 cup Dry Red Wine
  • 1x 690g/1.5lb jar of Tomato Passata (Pureed Tomatoes in US)
  • 240ml / 1 cup Chicken Stock
  • 2 Bay Leaves
  • 1/2 tbsp Fresh Thyme Leaves (roughly 8-10 sprigs)

Bechamel

  • 60g / 2oz Unsalted Butter
  • 60g / 2oz Plain Flour
  • 1 litre / 4 cups Milk (I use semi-skimmed)
  • 200g / 2 cups Cheddar, grated (Gruyere also works nicely)
  • 1/4 tsp EACH: Ground Nutmeg, White Pepper (sub black), Salt, or to taste

Method

  1. Add the pancetta to a large deep heavy-based pot over medium heat (no oil needed). Fry until the pancetta is crisp with the fat rendered down. Remove and place in a large baking dish (mine is 12x9" / 30x22cm), leaving the fat behind.
  2. Season the chicken thighs with 1/2 tsp salt and pepper. Increase the heat to high and fry the thighs for around 1 minute 30 seconds each side, or until light golden. Don't try and cook the chicken through at this point, this is just to add some colour and develop flavour. Work in batches if you need to.
  3. Remove the thighs and place in the baking dish with the pancetta, leaving all of the excess fat behind. Lower the heat slightly to medium-high and add the carrot, celery and onion. Fry until it all softens and begins to colour, then add the garlic and fry for another minute. Stir in the tomato puree and fry for a minute, then stir in the wine. Simmer for 2 minutes to reduce and re-thicken into a paste.
  4. Pour in the passata and swill out the jar with 1/4 cup of water. Stir in the chicken stock, bay leaves and thyme, then stir in the chicken thighs pancetta alongside all of the resting juices. Bring to a simmer, then place the lid on, reduce heat to low and allow to gently bubble away for 30 minutes. Remove the lid and gently simmer for a further 20 minutes to thicken the sauce.
  5. Use tongs to remove the chicken and place it back in the baking dish. Shred the chicken with two forks, then stir it back through the sauce. Adjust seasoning if desired then leave to one side as you proceed with the bechamel sauce.
  6. Melt the butter in a medium-sized pot over medium heat. Stir in the flour to create a roux, then gradually add in the milk, whisking as you go to avoid lumps. Bring to a simmer and allow it to cook, stirring regularly, for around 8-10 minutes until the sauce thickens.
  7. Turn off the heat and stir through the cheese until it melts, then season with nutmeg, salt and pepper. Remove the pot from heat. The sauce should be fairly thick and comfortably coat the back of a spoon. It will thicken more as it rests.
  8. Preheat the oven to 180C/350F.
  9. Spread a few spoonfuls of the ragu sauce in the baking dish (this is just to prevent the pasta sticking). Add a layer of lasagne sheets, cutting them into shape as needed. Spread over 1/3 of the ragu, then top with a drizzle of bechamel, then top with more lasagne sheets. Repeat 2 more times, finishing with a layer of bechamel and mozzarella on top. That's 3 layers of ragu, 4 layers of pasta and 4 layers of bechamel.
  10. Place the lasagne on a large baking dish, just to catch any spillage. Place in the oven for 35-40 minutes, or until deep golden/lightly charred on top and bubbly around the sides.
  11. Rest for 10-15 minutes to help it retain its shape, then slice and serve up!

Source: Don't Go Bacon My Heart