Cheesy Chicken Lasagna
A flavorful Fusion of Comfort and Delight

Cheesy Chicken Lasagna is on the menu today!!

Welcome to a celebration of timeless flavors and classic comfort with our traditional lasagna.

Prepare to embark on a culinary journey that pays homage to the beloved combination of layers upon layers of tender chicken, hearty tomato sauce, and velvety cheese.

Nestled between sheets of perfectly cooked lasagna, this dish is a true testament to the enduring appeal of Italian cuisine.

With every bite you will be transported to a world where tradition meets innovation and where simplicity meets sophistication.

Whether you are a seasoned cook looking to recreate a beloved family recipe, or a culinary enthusiast eager to expand your repertoire, this traditional lasagna will be a cherished addition to your kitchen.

So, grab your apron, gather your ingredients, and let the aroma of this comforting masterpiece fill your home as we embark on a gastronomic adventure together.

• 6- 8 sheets Lasagna sheets.
• 5 ml or1 tsp of Olive oil.
• Boiling water.
• 800g chicken shredded.
• 1 large onion chopped.
• 750ml bought cheese sauce (see recipe below on how to make your own cheese sauce).
• 50 gr crumbled blue cheese.
• 125 ml (½ cup) mature grated cheddar cheese. 
• Syrup of a jar preserved figs.

• METHOD FOR HOMEMADE CHEESE SAUCE.
  
  
• Bring 500 ml (2 cups) of milk to the boil over low heat.
•  Mix 50ml cornflower with a little milk until corn flower has dissolved.
•  Stir cornflower into milk and bring to boil again, stirring continuously.
•  Take care not to burn milk.
•  Taste, and once you can't taste the cornflower anymore remove from heat.
• Add 70g. grated cheddar cheese to the milk stir until cheese has dissolved.
•  Season with salt and pepper.  P.S.. I always like adding a pinch of Paprika.
  

• Pre heat oven to 180°c and grease a 30 x15 cm oven proof dish.
• Put the lasagna sheets in a separate dish taking care they do not overlap and cover with boiling water (do not cook) leave in the hot water till pliable.
• Using a frying pan add the oil and fry onions until translucent.
• Add the shredded chicken and stir fry for 4-5 mins. 
• Set aside to cool.
• In your oven proof dish spread a layer of the cheese sauce, followed by sheet of pasta, chicken, crumbled blue cheese and drizzle with about 5 ml (1tsp) fig syrup.
• Repeat ending with cheese sauce.
• Sprinkle the cheddar cheese on top.
• Place dish in the oven and bake for 30-40 minutes.
• Garnish with the preserved figs.
  

Plating

Below are a few ideas how to serve this Chicken Lasagne,

• Loaf of garlic bread.
• Any green salad i.e. French, Portuguese or Italian.
• Fresh garden peas.
• Fresh green beans.
• Just on it's own accompanied by a glass of Dry wine either a White or Red the choice is yours.
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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