The Baking Diaries since March 30th, 2011

chicken and ham lasagna

serves 4

Recipe:

4 lasagna sheets pre cooked

40g grated parmesan

2 garlic cloves crushed

1/2 onion chopped

150g sliced brown button mushrooms

150g minced chicken

60g choped bacon

250g canned chopped tomatoes

1tbsp fresh basil leaves

4tbsp ketchup

Bechamel sauce:

300ml milk

3.3 tbsp flour +butter

180C

Heat oil in saucepan, add garlic, onion, mushrooms, stir until cooked 4 min. 

Add minced chicken, bacon, stir until cooked 5 min.

Stir in tomatoes, basil, tomato puree into mixture in saucepan, and ketchup. Season with salt and pepper, cook for 5 min.

Make bechamel sauce:

Melt butter in saucepan, add flour, stir until combined. Remove from heat. Add milk, stir. Return to heat and boil. Remove from heat, gradually whisk in egg. Stir in half of parmesan cheese.

Grease a loaf pan 8x4in.

Put one lasagna sheet on the bottom, add some mixture, then bechamel sauce. Repeat with layer, mixture, sauce. Ending with lasagna sheet then sprinkle remaining parmesan.

Bake for 35min until golden brown and bubbling.

(Source: Flickr / bakingexplosion)