Wednesday- Chicken lasagne, World Kitchen by Nici Wikes

20130828_175156Another not very pretty dinner and not the best photo, sorry but this lady was hungry.

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

50g butter
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.

Chicken and Broccoli Lasagne with Coleslaw and Roast Vegetables

This recipe came fromthe August 2010 edition.
It is basically a lasagne made with chicken mince which has broccoli as a layer too. The consensus in this house was that spinach tastes far better as a layer and us girls would rather have the trees on the side of the plate, the boy only eats trees in stir fries. We did like the chicken mince for a change.
As a side we had coleslaw and roast vegetables. The veg were pretty simple average roast veg with a sprinkle of olive oil (OK a glug or 5) and some Masterfood Tuscan seasoning. I like that seasoning as it adds a garlic and herb taste, I do not generally use the mixes but that one and the all Purpose mix which adds a nice taste to chips or roast spuds.
With it I served coleslaw. Coleslaw is one of those things that is easy but tend to be done differently by everyone. I learnt my basic one from my lovely mummy and it is done more by site and amount needed for a portion than a recipe. 
The basic ingredients are-
Cabbage (red or green)
Heinz Salad cream
Grate carrot and slice onion and carrot to roughly the same size.
Add salad cream and mayo, I use a 1:2 ratio
Mix and refrigerate
I would be more specific but there isn’t much to it and your taste buds are different to mine.
So my general opinion is that I would make a chicken mince lasagne but not to this recipe.
How do you make your Coleslaw?

Chicken Mince Mexican lasagne


This is one of those tasty dinners and any left overs make a great left over lunch.

Chicken Mince Mexican lasagne.


Oven 180

Loose bottomed cake tin- size of your tortillas

Dash of canola oil

500g chicken mince (sure other would work fine)

Onion sliced

Clove garlic, chopped

1 tsp chili powder (less if you must)

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cocoa powder

1 tin of tomatoes

1 tin (or 1 cup soaked and cooked) black beans drained

4 tortillas

1 c grated mozarella chees

Heat olive oil and add mince and onion, gently brown

Add garlic, spices and cocoa powder

Give a good mix and cook until onion and mince are cooked

Add tomatoes and drained black beans

Simmer with lid off for roughly 15- 20 minutes, stir occasionally

Remove from heat and allow to cool a little

place on of the tortillas in the cake tin

top with 1/2 of chicken mix

add another tortilla and top with the rest of the chicken mix

pop the last tortilla on the top

Sprinkle with cheese

Bake for 20-25 minutes, until golden and filling is bubbling

Leave to cool for 5 minutes before serving




add some chilli,garlic and onions, cook until transparent. I also add some chilli powder, paprika, cumin and a bit of cocoa powder. 
Then just a tin of toms and a tin of black beans . 
It really does take a lot of the spice to flavour it. 
Layer the mince between tortillas. 
Top with salsa or chicken mix and some cheese.
Bake at 180 for about 20 mins.
I make it in a spring cake tin so it is easy to get out.