450gramsChicken Filletscut into small stir-fry pieces ( 1 pound )
½cupDry Red Wine
2cans410grams each Chopped Tomatoes, (14 oz each)
2teaspoonsSugar
½cupChicken Stock
1cupBasil Leavestorn
Salt and Black Pepperto taste
6tablespoonsButtermelted
6tablespoonsFlour
3cupsMilk
½cupMozzarella Cheesegrated
8Spinach Lasagna Sheets
Instructions
Place the Onion, Carrot and Celery pieces in a food processor – blitz finely (but not into a soup stage)
Heat the Oil in a large skillet – saute the Onion mixture until soft – add the Chicken and fry 8 – 10 minutes or until golden
Add the Red Wine – simmer 5 minutes – add the Tomatoes, Sugar and Chicken Stock – simmer another 10 – 15 minutes until the liquid has reduced
Stir in the Basil Leaves and cook another 1 minute
Remove from heat and season to taste with Salt and Black Pepper
Make a white sauce with the Butter, Flour and Milk (stovetop or microwave)
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
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
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
Let stand for 20 minutes
Sprinkle the Mozzarella cheese over and bake for 30 minutes
Nutrition Facts
Caprese Chicken Lasagna
Serving Size
1 Servings
Amount per Serving
Calories
1076
% Daily Value*
Fat
57
g
88
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
27
g
Cholesterol
220
mg
73
%
Sodium
1576
mg
69
%
Carbohydrates
71
g
24
%
Fiber
6
g
25
%
Sugar
17
g
19
%
Protein
65
g
130
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.