Easy Chicken Lasagne

easy-chicken-lasagna

Lasagna and pasta is something I like to make for a quick dinner. If there is some marinated meat in the freezer even better. I happened to see the new products from Puck the last time I went grocery shopping – Tomato sauce with cream and Bechamel sauce. The list of ingredients at the back sounded interesting. I got a pack of each.

This lasagna recipe turned out to be quick and tasty. The sauces are a life saver except that I like my sauces a bit more spicy, something that can be rectified by adding some heat element to it (not complaining)!

So here goes…

Ingredients

Chicken (boneless) – 500 gm

Marinade

Olive oil – 2 tbsp.

Lemon juice – juice of half a lemon

Salt – 2 tsp

Pepper – ½ tsp

Paprika – 1 tsp

Dried Oregano – ¼ tsp

Dried Basil – ¼ tsp

Olive oil – 2 tbsp. (for cooking)

Onion – 1

Capsicum -2

Puck Tomato Sauce with cream – 1

Puck Béchamel sauce – 1

Chicken stock cube – 1

Mozzarella cheese – 500 gm

Parmesan cheese – 1 cup

Parsley leaves – a handful, cut finely

Lasagna sheets – 12

 

Method

 

Cube the chicken breasts to bite size pieces. Place all the marinating ingredients (mentioned above) in a zip lock bag. Put the chicken into the bag and let it absorb the flavours for ½ and hour.

 

pasta-sauce

Cut the onions and capsicum into thin strips.

Heat a pan or skillet to a high heat and add the olive oil to it.

Spread the chicken pieces in the pan in a single layer and cook on high heat for about 2 min (let the chicken caramelize a bit). Do this in batches until all the chicken is cooked.

To the same skillet add onion strips and let it soften. Remove it and set aside.

Now add the capsicum strips and cook it for about a min.

Add the cooked chicken and onions to this. (you can add a little bit more oil, if you feel the pan has gone dry).

Put in the entire pack of Puck Tomato sauce with cream to it. Cook for a couple of minutes, so that the mixture bubbles up.

*To make this spicier you can add a tsp of pepper powder or chilli flakes at this point.

bechamel-sauce

Take a saucepan, empty the carton of Puck Béchamel sauce and heat it up. Keep stirring while heating. For me the sauce was a bit too thick, so I added a splash of milk to it. Add a chicken stock cube to this.

Boil about a litre of water, add salt and a tbsp. of oil this. Add the lasagna sheets to this, don’t overcrowd the sheets. Let it boil for 3 min. Set a clean tea towel on the counter top. Take the sheets individually and place it on the towel without overlapping.

Once all the sheets are cooked, take a bake safe casserole and put a layer of the lasagna sheets at the bottom.

Cover this with a layer of the chicken mixture. Put a sprinkling of mozzarella cheese on top of this.

Put another layer of lasagna sheet to cover the chicken mixture

Spread the Béchamel sauce on this layer and sprinkle mozzarella, parmesan and parsley leaves

Cover with another layer of lasagna sheet. Continue with chicken and so on to your liking.

For the last layer, Spread the béchamel sauce, mozzarella and parmesan over the lasagna sheets. Cook in a 200°C preheated oven for 15 – 20 min, until the top of the lasagna is golden brown.

Watch a small video of this on my instagram

#dinnertime #lasagna #newptoducttryout @puckarabia #thumbsup

A post shared by Zerin (@tummychronicles) on

 

 

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