Home Cook of the Year - Winners Recipe
Chicken and Ham Lasagne
A lasagne with a twist! Made with chicken, smoked ham and a
light white wine sauce, this Lasagne tastes creamy (but with
no added cream) and makes a nice change from using beef.
Ingredients (serves four)
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3 Corn fed chicken supremes – approximately 700g
1 small onion, sliced
2 bay leaves
250ml dry white wine
200ml water
100g butter
100g plain flour
500ml semi skimmed milk
140g sliced smoked Blackie Ham
150g spinach leaves
1 packet of fresh lasagne sheets
200g Mozzarella, roughly cut into small pieces
25g Parmesan, finely grated
Salt and ground pepper
4 medium tomatoes, halved for garnish
Serve with a crisp green salad
Home Cook of the Year - Winners Recipe
Chicken and Ham Lasagne
Method
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Place the chicken breasts in a medium saucepan with the onion, bay leaves, wine and
twist of ground black pepper. Pour over 200ml of cold water. Bring the pan to a gentle
simmer and cook for 12/15 minutes; the chicken needs to be just cooked.
Immediately transfer the cooked chicken onto a board and strain the cooking liquid
into a jug. Keep the liquid, as it will be used later for the sauce.
Heat the oven to 220C/180C fan/gas 6.
Melt the butter in a large pan over a medium heat. Once the butter has melted remove
from the heat and gradually stir in the flour using a wooden spoon to make a smooth
paste.
Stir in the milk gradually making sure no lumps appear. Now return the pan to the heat
and stir continuously until the sauce thickens and has a smooth luscious consistency.
Continue cooking for a further 2 minutes to ensure the flour is thoroughly cooked. Add
the reserved cooking liquid and seasoning and cook for a further 3 minutes.
Once the sauce is cooked through remove from heat and reserve 3 tbsp of the sauce in
a cup – this will be used to top off the lasagne later.
Cut the chicken into small chunks then stir into the saucepan of sauce. Add the ham,
spinach and return the pan to the heat until the spinach has wilted – about 2 minutes.
Taste the sauce and season to your liking.
On a clear surface get ready to assemble your lasagne. Spoon a third of the chicken
mixture into the base of a large lasagne dish. Top with a layer of lasagne sheets; repeat
the layers twice more and finish with the lasagne sheets.
Take the reserved sauce, loosen with ½ tbsp of milk and spread on top of the final layer
of lasagne. Next evenly sprinkle the Mozzarella and Parmesan on top.
Place the halved tomatoes around the edge of the dish then place the lasagne into the
hot oven on a baking tray for 35 minutes. Cook until the lasagna until the pasta is tender and the top is golden brown and bubbling
*Freeze before cooking without the fresh tomato garnish.
*If you use oven ready dried lasagne add more liquid to the sauce.
*The ham can be replaced with lightly cooked chopped bacon