Tuesday 30 March 2010

chicken lasagne

Here is the recipe. Following is the step-by-step of how I butchered that recipe to better suit our family (except the meat-and-potato-only-on-my-plate-eating-brother)

I took this photo three times, because I realised that I didn't have everything assembled each time.

too much leek makes it difficult for the kids to pick out all the green stuff
(1 leek, sliced)

a medium-low heat is best for cooking the leeks
(50g butter)

(2 tablespoons all purpose/plain flour)

I included this as a reminder to have the temperature on medium-low
I burnt the flour the first couple of times, until I remembered to turn the temp down

now you can turn the temp up high and brown the mince
(1kg chicken mince)

a glug of cream
(whatever the recipe says)

I usually add a bowlful of corn
(2 cups)

I forgot to photograph the final mixture
(I was multi-tasking too many things)

(50g butter, 2 tablespoons plain flour, 2 cups milk)

on a medium heat

stir and cook 1-2 minutes

I don't usually stand and whisk while heating milk, but do keep an eye on it
(warming the milk first makes it thicken quicker)

it doesn't look any different, but is slightly thicker and "coats" the spoon

I found that the pasta stuck if I used meat like the recipe suggests

another series of photos missing
(from the bottom pasta, sauce, cheese, meat, pasta, sauce, cheese, meat)
I end up with three full layers

I like a nice mix of mozzarella, tasty/cheddar cheese and parmesan
bake until golden brown (about 45min in my oven)




  1. Yumm!!! I hope you're gonna do a few more blog entries like this one Cate??!

  2. Ah, so that's how you make it! It would certainly be a lovely change from beef. I must try this :)

  3. Oh my! That looks delicious! I've always wondered what "mince" meant and now that I've seen your photo it looks like "ground" chicken to me. I've already learned something today!

  4. Hi Cate and thanks for entering my comp, the winners shall be announced shortly, have a wonderful day, Tiff :):):)

  5. Oh Cate it would be so nice to be able to make one of these with Cheese sauce and real cheese - drooling.

    I doctor even more than you do lol


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