Best Chicken Lasagna (foodloversrecipes) This recipe is my special present to you! A super moist gourmet lasagna, jut like mama used to make, but mercifully without so many pots and pans to wash up! The big trick is to soak the sheets of pasta in warm water for 10 minutes to soften them. To calculate exactly how many sheets of lasagna you need - fit the sheets in the dish, multiply by three for the three layers and you know how many to soak. 1 whole chicken, cubed 1 cup (250 ml) hot water - use an extra 125 ml water if the chicken is very dry 1 T (15 ml) Ina Paarmans Chicken Stock Powder 1 t (5 ml) Ina Paarmans Lemon and Black Pepper Seasoning ½ cup (125 ml) fresh milk 200 g flat lasagna sheets 1 x 400 g Ina Paarmans Creamy Cheese Pasta Sauce ½ cup (125 ml) parsley, chopped 1 X 250 g smooth creamed cottage cheese 1 egg TOPPING ½ cup (125 ml) grated pecorino or parmesan cheese 1 T (15 ml) olive oil or melted butter ½ cup (125 ml) soft white breadcrumbs Preheat oven to 180°C. In a large bowl, moisten the cubed chicken with the water. Add the stock powder, seasoning and parsley and mix well. Set aside. Soak the lasagna sheets for 10-15 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time of the lasagna to only 35 minutes. Spread sheets out on clean dishcloth. Pour the cheese pasta sauce into a medium bowl. Pour the milk into the empty pasta jar and shake well to get every bit out. Pour into the bowl, adding creamed cottage cheese and egg to thin the sauce down. Using a 30 cm x 24 cm ovenproof dish, spread ¼ of the cheese sauce mixture into the dish. Layer with a 1/3 of the pasta sheets, then 1/3 of the chicken mixture and another¼ of the cheese sauce. Repeat layering twice more and end with a layer of cheese sauce mixture. Mix the grated cheese, olive oil or butter and fresh breadcrumbs and sprinkle over the top. Bake for 35 minutes until nicely browned. Serve with a well-dressed Italian salad with Ina Paarmans Balsamic Vinaigrette or Caeser Salad Dressing and country style bread. BRON- Ina Paarman CHEFS TIP: A grilled supermarket chicken works well if you are in a hurry. Otherwise poach your own fresh chicken in 3 cups of water mixed with 1 T (15 ml) of Ina Paarmans Chicken Stock Powder for 45 minutes. After poaching, use 1 cup (250 ml) of the leftover stock instead of the 1 cup water and 1 T Chicken Stock Powder to moisten the chicken
Posted on: Tue, 07 Oct 2014 10:20:37 +0000
Trending Topics
Recently Viewed Topics
© 2015