Nici Wikes is a very Kiwi woman who pops off on jaunts around the world and gets to eat. Lucky lady!
1 tablespoon olive oil
450g chicken mince
1 clove garlic, crushed
a handful of fresh basil, chopped
400g can crushed tomatoes
salt and pepper
1 heaped tablespoon flour
1 bay leaf
¼ cup white wine
1 cup milk
3 large sheets fresh lasagne
½ cup grated Parmesan
Preheat oven to 190˚C.
To prepare the chicken filling, heat the oil in a frying pan. Add the chicken mince and garlic and cook for 4– minutes over medium–high heat. Mash with a fork to break up the mince as it cooks.
Add the basil and tomatoes. Simmer for 5–10 minutes until the sauce is slightly thickened. Season to taste.
To make the white sauce, melt the butter in a small saucepan. Stir in the flour and cook over medium heat, stirring, until blended. Add the bay leaf and wine and simmer for 3 minutes, stirring constantly. Gradually add the milk, stirring constantly. Continue stirring over medium heat until the sauce boils and thickens.
To assemble the lasagne, lightly grease a 20 x 15 cm (or thereabouts) rectangular ovenproof dish. Add a spoonful of the chicken mince sauce and spread in a thin layer to just cover the bottom of the dish. Add a sheet of lasagne and top this with one-third of the mince followed by one-third of the white sauce. Repeat twice, ending with a layer of white sauce. Top with Parmesan.
Bake for 35–40 minutes until the lasagne is golden brown and bubbling. Allow to rest for 5 minutes before serving.
I added more garlic because I love garlic and chicken mince can be bland. I didn’t add the wine to the white sauce.
I would add more vegetables, maybe some roast pumpkin or whatever we had the day before. It was a good tasty alternative to beef.