Tomato and Basil Chicken Lasagna

This Tomato and Basil Chicken Lasagna is the very first lasagna I made using Chicken. All my other lasagna recipes are beef based (usually ground meat).

The basil is not too strong, but it definitely gives the dish that little extra flavor, which is not really part of a traditional Lasagna. I would also think that by using chicken, instead of beef, makes this a much healthier option.

I do not like ground chicken … made a dish (one to be exact!) where I used ground chicken and I found it awful. Rest of the family did not have the same opinion as I did, but, well, I am the one who is mostly cooking, therefore the choice is mine !

If you do not have a problem with the ground chicken, feel free to use it instead of the cut up chicken fillets I used in this recipe.

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Tomato and Basil Chicken Lasagna

Author: Linda Nortje

Total Time: 1 Hour, 30 Minutes

Servings: Serves: 6

Tomato and Basil Chicken Lasagna is the healthier choice, and loaded with vegetables

INGREDIENTS:

• 1 Onion, chopped roughly
• 2 Carrots, chopped into chunks
• 2 Celery Sticks, chopped
• 4 TB Olive Oil
• 450 g Chicken Fillets, cut into small stir-fry pieces ( 1 pound )
• 1/2 cup Dry Red Wine
• 2 cans (410g each) Chopped Tomatoes
• 2 t Sugar
• 1/2 cup Chicken Stock
• 1 cup Basil Leaves, torn
• Salt and Black Pepper, to taste
• 6 TB Butter, melted
• 6 TB Flour
• 3 cups Milk
• 1/2 cup Mozzarella Cheese, grated
• 8 Spinach Lasagna Sheets

INSTRUCTIONS:

1.) Place the Onion, Carrot and Celery pieces in a food processor – blitz finely (but not into a soup stage) 

2.) Heat the Oil in a large skillet – saute the Onion mixture until soft – add the Chicken and fry 8 – 10 minutes or until golden. 

3.) Add the Red Wine – simmer 5 minutes – add the Tomatoes, Sugar and Chicken Stock – simmer another 10 – 15 minutes until the liquid has reduced. 

4.) Stir in the Basil Leaves and cook another 1 minute. 

5.) Remove from heat and season to taste with Salt and Black Pepper. 

6.) Make a white sauce with the Butter, Flour and Milk (stovetop or microwave) 

7.) Pre-heat the oven to 200 deg C (400 deg F) – spray a 20 x 30cm ( 9 x 13 imch ) oven dish with cooking oil. 

8.) Pour 1/4 of the white sauce on the bottom of the prepared dish – top with a layer of Lasagna sheets, followed by half the Chicken mixture. 

9.) Pour half of the remaining white sauce over the Chicken, followed by another layer of Lasagna sheets – then the remaining Chicken and finish with the remaining white sauce. 

10.) Let stand for 20 minutes. 

11.) Sprinkle the Mozzarella cheese over and bake for 30 minutes. 

Serve with a salad or a side. 

 LINDA