Lasagne (Not as You Know It)
Ingredients
3 x Chicken breasts, thinly sliced
Tomato purée (or passata)
Extra-virgin olive oil
1 cup frozen peas
2 zucchini, thinly sliced
200g shredded ham
Sliced ham
2 rashers of bacon
Pinch dried oregano
½ bunch fresh basil
White sauce (béchamel)
100 gm butter
2 cloves garlic, chopped
100gm flour
600ml milk
100g parmesan cheese
Salt to taste
Garnish
300g mozzarella cheese, grated
Method
Start by preparing the chicken. Remove the tenderloin if attached and set it aside for another use. With a sharp knife, slice the chicken breasts very thinly to create wafer-like sheets that will layer in place of pasta.
Lightly coat the base of a baking dish with tomato purée, spreading it evenly. Drizzle a little extra-virgin olive oil over the tomato to help lubricate the base.
Lay the sliced chicken pieces across the bottom of the dish, overlapping slightly so there are no gaps. Season with salt.
Spoon a generous layer of white sauce over the chicken and spread it evenly. Scatter a handful of peas over the sauce, followed by thin slices of zucchini to form a vegetable layer.
Add shredded ham and slices of ham across the top to build flavour and texture. Sprinkle a pinch of dried oregano and a few torn basil leaves to add aroma.
Add a layer of mozzarella cheese, then repeat the layering process—chicken, salt, sauce, vegetables, ham, herbs, cheese—until all components are used or the dish is full. Finish with a final generous layer of mozzarella.
Place the lasagne into an oven preheated to 180°C. Bake until the top is golden, bubbling, and the chicken is cooked through, usually about 35–40 minutes depending on thickness.
Allow the lasagne to rest for a few minutes before slicing and serving, letting the layers settle and the cheese firm slightly.
