Chicken and asparagus lasagne

Recipes / Meat

Hints of thyme and lemon lighten the creaminess of this lasagne.

Recipe «Chicken and asparagus lasagne» presented in category Recipes / Meat, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp vegetable oil, 2 brown onions, finely chopped, 2 garlic cloves, finely chopped, 500g chicken mince, 250ml water , 125ml white wine, 1 tbsp fresh thyme leaves, 1 tbsp Massel chicken style stock powder , 1 tsp finely grated lemon rind, 100g butter, 40g plain flour, 1L milk, 20g finely grated parmesan, Pinch of freshly grated nutmeg, 250g pkt dried lasagne sheets, 100g fresh mozzarella, coarsely grated.

Ingredients:

  • 2 tbsp vegetable oil 
  • 2 brown onions, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 500g chicken mince 
  • 250ml water 
  • 125ml white wine 
  • 1 tbsp fresh thyme leaves 
  • 1 tbsp Massel chicken style stock powder 
  • 1 tsp finely grated lemon rind 
  • 100g butter 
  • 40g plain flour 
  • 1L milk 
  • 20g finely grated parmesan 
  • Pinch of freshly grated nutmeg 
  • 250g pkt dried lasagne sheets 
  • 100g fresh mozzarella, coarsely grated 
  • 1 bunch mini green asparagus 
  • 2 tbsp pine nuts 

Instructions

  1. Heat the oil in a large frying pan over medium heat. Add onion and garlic and stir for 4 minutes or until soft. Add the chicken and stir for 5 minutes or until browned. Add the water, wine, thyme and stock powder. Simmer for 5 minutes or until reduced slightly. Stir in lemon rind and season.
  2. Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring, until smooth. Cook over medium-high heat, stirring, for 3 minutes or until the sauce thickens. Cook, whisking, for 1 minute. Remove from heat. Stir in parmesan and nutmeg. Season. Set aside for 5 minutes or until the sauce thickens slightly.
  3. Preheat oven to 180C. Place half the chicken mixture in the base of a 3L (12-cup) baking dish. Top with one-third of the lasagne sheets and one-third of the white sauce. Continue layering with remaining lasagne sheets and chicken mixture, finishing with lasagne sheets. Top with remaining white sauce, mozzarella and asparagus. Place on a large baking tray and cover loosely with foil. Bake for 30 minutes. Remove the foil and sprinkle with the pine nuts. Bake for a further 15 minutes or until golden brown and cooked through. Set aside for 5 minutes to cool slightly.