Chicken and Chorizo Lasagne
Hello there!
I really like Italian food but this lasagne has a different and exciting flavour compared to a traditional lasagne. The chorizo gives it a lovely smoky flavour with the creamy white sauce complementing any heat. This is an excellent dish to share with family or friends as it can be made in advance, then heat all the way through in the oven before serving and top with a sprig of basil. Enjoy!
The Recipe: Chicken and Chorizo Lasagne
Serves 4
In a large saucepan, cook the chicken breast pieces with a little oil and then shred and cut them up into smaller pieces. Set the chicken aside. In the saucepan fry the onion and garlic until soft, then add the carrot and celery. Cook them until soft, add the shredded chicken and chorizo. Add the tomato puree, chopped tomatoes and chicken stock. Bring to a gentle simmer for 10-15 minutes until it has reduced down a little then add the basil leaves and season with salt, pepper and a little sugar to remove any sharpness from the tomatoes.
Preheat the oven to 180C/ Gas mark 4 and make the white sauce. To do this, melt the butter in a sauce pan, then add the flour and stir to form a thick paste. Add the milk a little at a time and heat until it thickens (keep stirring with a whisk to remove lumps).
Assemble the lasagne by having a chicken and chorizo layer, followed by lasagne sheets and repeat twice more before topping it with the white sauce and grated cheese. Bake in the preheated oven for 30-40 minutes until golden on top.
I really like Italian food but this lasagne has a different and exciting flavour compared to a traditional lasagne. The chorizo gives it a lovely smoky flavour with the creamy white sauce complementing any heat. This is an excellent dish to share with family or friends as it can be made in advance, then heat all the way through in the oven before serving and top with a sprig of basil. Enjoy!
The Recipe: Chicken and Chorizo Lasagne
Serves 4
For the chicken and chorizo lasagne:
- 4 chicken breasts, cut into small pieces
- 100g chorizo, cut into small pieces
- 1 onion
- 2 cloves garlic
- 2 tins (400g) of chopped tomatoes
- 150ml vegetable stock
- 1 tsp sugar
- 2 tbsp tomato puree
- 1 carrot, diced
- 1 celery sticks, diced
- Handful basil leaves
For the white sauce:
- 50g unsalted butter
- 50g plain flour
- 500ml milk
- Grated mature cheddar
- Lasagne sheets
In a large saucepan, cook the chicken breast pieces with a little oil and then shred and cut them up into smaller pieces. Set the chicken aside. In the saucepan fry the onion and garlic until soft, then add the carrot and celery. Cook them until soft, add the shredded chicken and chorizo. Add the tomato puree, chopped tomatoes and chicken stock. Bring to a gentle simmer for 10-15 minutes until it has reduced down a little then add the basil leaves and season with salt, pepper and a little sugar to remove any sharpness from the tomatoes.
Preheat the oven to 180C/ Gas mark 4 and make the white sauce. To do this, melt the butter in a sauce pan, then add the flour and stir to form a thick paste. Add the milk a little at a time and heat until it thickens (keep stirring with a whisk to remove lumps). 
Assemble the lasagne by having a chicken and chorizo layer, followed by lasagne sheets and repeat twice more before topping it with the white sauce and grated cheese. Bake in the preheated oven for 30-40 minutes until golden on top.  |
| Chicken and Chorizo Lasagne...Ta dah! |
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