Poultry and Pasta Bake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 55 min.
Preparation
Ingredients
for
4
- For the Bolognese sauce
- 1 Tbsp butter
- olive oil
- 1 onion (peeled and finely chopped)
- 2 Celery (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 carrots (finely chopped)
- ¾ cup Pancetta (cubed)
- 3.333 cups Chicken breasts (chopped)
- ½ cup dry white wine
- 4 cups canned Tomatoes
- salt
- peppers
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 2 ½ cups milk
- 1 bay leaf
- Nutmeg
- In addition
- ⅔ cup Beef stock
- 12 Lasagne noodle
- 2 Tbsps Parmesan (grated)
Preparation steps
1.
Make the Bolognese sauce: heat the butter with a little oil in a pan and add the finely chopped vegetables and pancetta and cook for about 10 minutes.
2.
Add the chicken and cook until golden. Season. Add the wine and stir for about 5 minutes until it has evaporated.
3.
Add the tomatoes and lower the heat. Partially cover the pan and leave to simmer for about 45 minutes. Don’t let it get too thick, adding more water if necessary.
4.
Meanwhile make the béchamel sauce: heat the butter in a pan until foaming, then stir in the flour to make a paste.
5.
Whisk in the milk a little at a time, whisking constantly until all the milk has been added. Add the bay leaf and simmer for 10 minutes, whisking frequently until thick and smooth. Season and add a little freshly grated nutmeg.
6.
Preheat the oven to 190°C | 375F | gas 5. Spread a third of the Bolognese sauce in the bottom of a baking dish, then a quarter of the béchamel, then 4 sheets of lasagne.
7.
Repeat twice more, then cover the top layer of lasagne with béchamel and sprinkle over the parmesan.
8.
Bake in the oven for about 40 minutes until the pasta is tender.
9.
Leave to rest for 10 minutes before serving.
