Chicken and asparagus lasagne

Chicken and asparagus lasagne


Hints of thyme and lemon lighten the creaminess of this lasagne.

The ingredient of Chicken and asparagus lasagne

  1. 2 tablespoons vegetable oil
  2. 2 brown onions, finely chopped
  3. 2 garlic cloves, finely chopped
  4. 500g chicken mince
  5. 250ml (1 cup) water
  6. 125ml (1/2 cup) white wine
  7. 1 tablespoon fresh thyme leaves
  8. 1 tablespoon Massel chicken style stock powder
  9. 1 teaspoon finely grated lemon rind
  10. 100g butter
  11. 40g (1/4 cup) plain flour
  12. 1L (4 cups) milk
  13. 20g (1/4 cup) finely grated parmesan
  14. Pinch of freshly grated nutmeg
  15. 250g pkt dried lasagne sheets
  16. 100g fresh mozzarella, coarsely grated
  17. 1 bunch mini green asparagus (see note)
  18. 2 tablespoons pine nuts

The instruction how to make Chicken and asparagus lasagne

  1. Heat the oil in a large frying pan over medium heat. Add onion and garlic and stir for 4 minutes or until soft. Add the chicken and stir for 5 minutes or until browned. Add the water, wine, thyme and stock powder. Simmer for 5 minutes or until reduced slightly. Stir in lemon rind and season.
  2. Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 2 minutes or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring, until smooth. Cook over medium-high heat, stirring, for 3 minutes or until the sauce thickens. Cook, whisking, for 1 minute. Remove from heat. Stir in parmesan and nutmeg. Season. Set aside for 5 minutes or until the sauce thickens slightly.
  3. Preheat oven to 180C. Place half the chicken mixture in the base of a 3L (12-cup) baking dish. Top with one-third of the lasagne sheets and one-third of the white sauce. Continue layering with remaining lasagne sheets and chicken mixture, finishing with lasagne sheets. Top with remaining white sauce, mozzarella and asparagus. Place on a large baking tray and cover loosely with foil. Bake for 30 minutes. Remove the foil and sprinkle with the pine nuts. Bake for a further 15 minutes or until golden brown and cooked through. Set aside for 5 minutes to cool slightly.

Nutritions of Chicken and asparagus lasagne

calories: 736.12 calories
calories: 43 grams fat
calories: 20 grams saturated fat
calories: 49 grams carbohydrates
calories: 35 grams protein
calories: NutritionInformation

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