Smoked Chicken Lasagne

“Lasagne – Lasagne, my kingdom for a good Lasagne” is what Richard III would have said it he was less obsessed by finding that damn horse.  And I’m sure a great many people have said this since.   However, while I love Lasagne – proper ‘like your mama used to make it’ Lasagne, occasionally, I play with the recipe.

Yes, small amount of sacrilege for a great amount of gain.   Thus last weekend I made, Smoked chicken Lasagne which was ‘if I say so myself’ pretty excellent.

First, brown two chopped onions with two cloves of finely chopped garlic in a little oil.   Add about 200g of lean mince and about 100g of diced smoked chicken.   We don’t get a huge amount of smoked chicken in the UK but you can normally find it in your local Polish shop.

Once this has browned a little, add a good glug of wine (red or white depending on your preference) and 5 finely chopped tomatoes.   I then added paprika (love a little spice), 5 finely sliced sundried tomatoes and some oregano as well as pepper and salt before letting the sauce cook down.  Don’t be scared if at first it looks a little like a meaty mess as the tomato can take a while to cook down.   Also, add more wine, tomato juice or a little water if you think the sauce looks dry.

Then make a basic cheese sauce.   About 200g butter melted down in a pan and then add the plain flour until it forms a roux.   Add about 200ml of milk a little at a time until it forms a sauce and add grated cheddar cheese.    I put in about 100g as well as a few shavings of parmesan but this is really to taste.   I then also add just a pinch of paprika for kick. 

Now assemble your lasagne in a glass A4 sized baking dish (or to be honest what every type of oven proof dish you have that is not metal).  Meat, pasta and cheese sauce.  Rinse and repeat until you have filled your dish – finishing with cheese sauce on top.  I always puff a little paprika on top to create a pattern but that is a trick taught to me by my mum so lord only knows if this is authentic.

With regards to the pasta, I used long macaroni tubes but you can use the flat lasagne sheets or indeed just some penne.  While I know this isn’t authentic, I do prescribe to the ‘what do I have in the cupboard’ school of cooking.

Cook for about 30 minutes on 180 degrees or until a knife slides through the pasta and the top is nice an bubbly. 

Enjoy

L xx

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