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.
Finely chop the red onion, celery, carrot, red pepper, and garlic.
Heat the olive oil in a pan. Add the chopped vegetables and a pinch of salt. Sauté for 5 minutes until softened.
Stir in the tomato puree and fresh sage. Cook for another 5 minutes.
Add the chopped tomatoes, passata, and chicken stock cube. Simmer for 20 minutes until thickened.
Stir in the cooked chicken and cook for 5 minutes, then season.
Heat the olive oil, stir in the plain flour, and cook for 5 minutes.
Slowly whisk in the cold milk, and simmer for 10 minutes.
Remove from heat, stir in the Grana Padano and black pepper.
Layer the ragu, béchamel, cheese and pepper, and lasagne sheets in a baking dish. Repeat twice.
Finish with a thin layer of ragu and the rest of the béchamel. Top with more cheese and pepper.
Cover with foil and bake for 30 minutes. Remove the foil, increase the heat, and bake for 15 minutes until golden and bubbling. Rest for 10 minutes before slicing.
For a richer flavour, use a good quality Grana Padano and freshly ground black pepper.