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Chicken and Pesto Lasagne June 11, 2012

Filed under: Chicken,Pasta — delishuss @ 9:31 pm
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I was looking for a healthyish lasagne and came across this one on the goodfoodchannel.co.uk. It turns out that it’s not actually that healthy, there’s lots of  various cheeses in it. I did try and reduce the calories and fat by using low fat mozzerella and creme fraiche. I really liked the recipe but if I was going to make it again, I would just use beef mince. I’m afraid I don’t think that chicken/turkey mince cuts the mustard. The pesto in this recipe, is a nice change from the norm. Hope you enjoy.

Prep time: 40 min

Cook time: 30 min

Serves 6

 

Ingredients

500 g minced turkey or minced chicken

1 onion, finely diced

1 clove garlic, crushed

6 tomatoes, roughly chopped

4 tbsp tomato purée

1 red pepper, deseeded and cut into strips

½ tsp dried oregano

250 g egg lasagne sheets

225 g spinach

250 g ricotta cheese

4 tbsp basil pesto

150 ml creme fraiche

125 g mozzarella, grated

25 g parmesan, grated

 

Method

1. Dry-fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften.

2. Add the garlic, tomatoes, tomato purée, red pepper and oregano. Cook for 2-3 minutes then pour over 150ml of water and bring to the boil. Cover and simmer for 15 minutes. Taste and season with salt and pepper.

3. Meanwhile, soak the lasagne sheets in boiling water or as directed on the packet.

4. Put the spinach in a colander or sieve over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then put the spinach in a bowl with the ricotta and pesto. Mix well.

5. Set the oven to 180C/160C fan/gas 4. Put 2 sheets of lasagne in the base of a 2.5-litre ovenproof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.

6. Add the remaining ricotta mixture and top with the last two lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraîche and sprinkle with the grated Mozzarella and Parmesan.

7. Bake for 25-30 minutes, or until piping hot in the centre and golden brown.

 

 

 

Seafood Lasagne August 2, 2010

Filed under: Fish,Pasta — delishuss @ 9:45 pm
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I got this recipe from my mum, who got it from one of her work colleagues who has tried it and says its delish. It looks really good, but I am going to leave this one up to you guys to try as I’m not a big fan of fish. Would love to hear from one of you if you try it.

Serves 6

Ingredients

50g (2oz) flour

50g (20z) butter

568ml (1 pint) fresh milk

225g (8 oz) smoked haddock, skinned and cubed

100g (4 oz) peeled prawns

10g (4 oz) peas

Grated rind of ½ lemon

100g (4 oz) ready to cook lasagne Verdi

1 egg, beaten

150g (5 oz) natural yoghurt

100g (4 oz) grated cheddar cheese

Method

  1. Place flour, butter and milk in a pan, heat whisking until sauce thickens, boils and is smooth. Cook for 1 minute.
  2. Add fish, prawns, peas and lemon rind.
  3. Place half the mixture in a 25.5 x 20.5 cm ovenproof dish. Use a deep one to prevent bubbling over.
  4. Cover with half the lasagne and repeat the layers.
  5. Whisk together egg and yoghurt, stir in half the cheese and pour over the lasagne.
  6. Sprinkle over the remaining cheese and bake at 200 degrees Celsius, (400 degrees Fahrenheit), gas mark 6 for 35 minutes until golden brown.