Chicken Lasagne
This Cacio e Pepe Chicken Lasagne is a delightful twist on a classic, offering a comforting and flavourful experience. Packed with protein and easy to make, it's a perfect meal for any occasion. The combination of creamy béchamel, cheesy goodness, and a hint of black pepper makes this lasagne irresistible.
Ingredients
red onion1 whole
celery2 stick
carrot1 whole
red pepper1 whole
extra virgin olive oil3 tbsp
passata400 g
tomato puree3 tsp
chicken stock cube1 whole
fresh sage3 gchopped
grana padano60 gor similar Italian hard cheese
lasagne sheets6 sheet
plain flour40 g
semi-skimmed milk800 ml
black pepper1 pinch
chopped tomatoes1 tin
garlic cloves2 clove
chicken breasts350 g
Instructions
Chef's Tips
For a richer flavour, use a good quality Grana Padano and freshly ground black pepper.
Feel free to use pre-cooked roast chicken instead of raw chicken breast to speed up the cooking time.
Prepare the Vegetables and Chicken
Finely chop the red onion, celery, carrot, red pepper, and garlic clove. Dice the chicken breast into bite-sized pieces. Roughly chop the fresh sage.
Sauté the Vegetables
In a large pan, heat 2 tbsp of extra-virgin olive oil over a medium heat. Add the chopped red onion, celery, carrot, red pepper, and garlic. Season with a pinch of salt and sauté gently for about 5 minutes until the vegetables have softened.
Develop the Ragu Base
Stir in the tomato puree and chopped sage leaves. Continue to cook for another 5 minutes, stirring occasionally.
Simmer the Ragu
Pour in the passata and the chopped tomatoes. Crumble in the chicken stock cube. Bring the mixture to a gentle simmer and allow it to cook for 20 minutes, stirring occasionally, until the sauce has thickened nicely.
Finish the Ragu with Chicken
Add the diced chicken breast to the simmering sauce and cook for a further 5 minutes until the chicken is cooked through. Season the ragu generously with black pepper to taste.
Make the Béchamel Sauce
In a separate saucepan, heat 1 tbsp of extra-virgin olive oil. Whisk in the plain flour and cook this roux gently for 5 minutes. Gradually whisk in the cold semi-skimmed milk, ensuring no lumps form, and simmer for 10 minutes until the sauce thickens. Remove from the heat and stir in most of the grated Grana Padano and a good grind of black pepper.
Assemble the Lasagne
Preheat your oven to 180 C (160 C fan/Gas Mark 4). In a baking dish, create a base layer of the chicken ragu, followed by a layer of the béchamel sauce, a sprinkling of the remaining Grana Padano and black pepper, and then a layer of lasagne sheets. Repeat this layering process twice more.
Top and Bake
Finish the assembly with a thin layer of the remaining ragu and the rest of the béchamel sauce on top. Sprinkle with the final portion of Grana Padano and black pepper. Cover the dish with foil and bake for 30 minutes. Remove the foil, increase the oven temperature to 200 C(180 C fan/Gas Mark 6), and bake for another 15 minutes until the top is golden brown and bubbling. Allow the lasagne to rest for 10 minutes before slicing and serving.
