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Ingredients
3 chicken marylands
1 finely chopped brown onion
1 clove of garlic
1 leek, sliced fine
100g sliced button mushroom
½ tsp dried basil
½ tsp dried oregano
1 litre of full cream milk
2 tbsp corn flour
200g grated cheddar
Salt and pepper
500g lasagne sheets
Method
In a large fry pan seal the chicken marylands all over (do not brown) when sealed add the onion, garlic, leek, basil, oregano and mushrooms and sauté for a further 2 minutes.
Then pour in the milk, place on a lid and simmer for about 1 hour.
Once the chicken is tender remove from the pot, allow to cool then remove the bones and slightly break up the meat.
Place back into the fry pan and bring to a boil, season with salt and pepper then thicken with the corn flour.
In a large baking dish spoon in a layer on chicken and sauce mix then a layer of lasagne sheets, sprinkle with a small amount of cheese then continue to layer until the tray is full, sprinkle the top with the remaining cheese and bake @ 185oC for 40 minutes or until the top is golden brown.
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