CHICKEN LASAGNE (GLUTEN FREE LASAGNE SHEETS)

This recipe is by no means a traditional lasagne as its made with small pieces of chicken instead of minced beef. I would say it is much lighter not only due to the choice of meat but also because of the gluten free pasta.

Serves approx 4
Takes approx 1 hour to make.

Ingredients
1 chicken breast (cut into small pieces)
1 large onion (chopped)
1 carrot (finely chopped)
9 sheets of gluten free lasagne
1 tin of chopped tomatoes
3 cloves of garlic (finely chopped or crushed)
few sprigs of tyme
salt
pepper
1 tsp of dried herbs
dash of Worcester sauce
4 tbs of sunflower oil
1/2 tsp cumin powder
1 tsp dried chilli flakes
1/2 tsp corriander powder
1 tbs of tomato puree
200g of cheddar cheese (grated)
4 cups of milk
3 heaped tbs of cornflour

Method
Chop up all ingredients to begin with then heat up a large pan with 2 tbs of sunflower oil, to this add the chopped carrots and onion and saute until the onions are translucent. Add the garlic and chicken and keep stirring on a high heat until the meat is no longer pink, now add some salt, pepper and all the spices & herbs listed above. Add the chopped tomatoes, tomato puree, Worcester sauce and stir well. At this point add approx 1/4 cup of water and bring to the boil, then reduce the heat to low and cover for 15 min.

Whilst the chicken is cooking you can get started with the bechamel sauce. Add 2 tbs of sunflower oil to a pan and to this add the cornflour, cook this on high heat for 1 min and you should notice it forming a paste. At this stage add 1 cup of milk and whisk vigorously until the paste melts away. Quickly add the rest of the milk and whisk until it is the consistency of double cream. Take this off the heat and add some salt, pepper and 50g of the cheese.

Pre Heat the oven to 180oc

Take the chicken off the heat and take a oven proof dish that can fit 3 sheets of lasagne at a time. In a large bowl add some boiling water and place 3 sheets of lasagne and soak for 2 min. Once the sheets have soaked in the water add this to the oven proof dish and spoon over some of the chicken mixture and some bechamel sauce. Continue this until you have 3 layers with the final layer having  both sauces on the top. Now add the grated cheese all over and place into the oven at 180oc for approx 30 min and the dish should be golden brown and bubbling.

Enjoy with some salad or any accompaniment of your choice.