Chicken and Chorizo Lasagne

By lpsatchell

An old family recipe with a new twist

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Chicken and Mediterranean bake

Red Velvet Cupcakes

Ingredients

-Filling-
3 large chicken breasts
1/2 ring of chorizo
1 diced onion
1 diced pepper
1/2 punnet of mushrooms
2 chopped cloves garlic
1 tin chopped tomatoes
1 tube of tomato puree
250ml red wine
tablespoon balsamic vinegar
tablespoon honey
small handful mixed herbs
teaspoon paprika
dash of worcestershire sauce
lasagne sheets
-White Sauce-
50g Butter
around 150g Flour
300g Cheddar Cheese
Milk
1 teaspoon English Mustard
Sprinkle Nutmeg
Sprinkle Parmesan

Details

servings 6
Level of difficulty Average
Preparation time 50mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

-Filling-
Fry chicken and chorizo in olive oil. Chop and add vegetables to pan.
Add wine and vinegar.
Simmer for 5 minutes.
Add all other filling ingredients
Add salt and pepper to taste
Leave to simmer whilst preparing White Sauce.

Step 2

-White Sauce-
Melt butter in a saucepan. Whisk in flour until breadcrumb-like.
Slowly add milk. Whisk constantly until desired thickness.
Add grated cheddar cheese and mustard.
Pepper to taste

Step 3

Alternate layers of filling and pasta sheets into a oven proof dish. Form as many layers as required to fill dish. Cover with white sauce. Sprinkle over with parmesan and nutmeg.
Cook for 25 minutes at 180 degrees/gas mark 6 or until brown