Chicken and pumpkin lasagna. 500g chicken, minced 1 leek, finely diced Pumpkin the size of my fist, grated 8ish button mushrooms, sliced 1/2cup thin pasta sauce or tomato puree. I used home made pasta sauce that was very liquid and this is where my herbs were. Bechamel sauce, (flour, butter, milk) I made about the equiv. of those large jars of ready made. 1/2cup grated cheese. Simmer the chicken, pumpkin and leek till cooked through and softened. Do not allow to dry out. Spray the sc and place thin layer of chicken mix on the base, then layer of pasta sheets. Then layer chicken mix, mushroom slices, pasta, bechamel, (I made 3 of these layers) finishing with bechamel on top then sprinkle with the cheese. I cooked this for almost 7 hours in my old, slow sc and it was just right. It held together well and had the littlest bit of crunch on the edges of the top, possibly because I was running low on bechamel by the time I got to this layer. There is very little pasta sauce in this to allow for the liquid in the vegetables. No photo sorry, my phone was playing up.
Posted on: Sun, 06 Jul 2014 13:33:04 +0000
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