This Baby Marrow Chicken and Basil Lasagna are delicious. I am a chicken lover but baby marrows have always been a “maybe” food for me.
- 1 onion
- ½ green pepper
- 3 garlic cloves
- ± 20 basil leaves
- 800 g tomato sauce
- Salt & pepper
- 600 g chicken breasts
- 900 g zucchini
- 100 g hard cheese like Parmesan or Emmental
- 200 g dry lasagne sheets
Baby Marrow Chicken and Basil Lasagna
Salt & pepper
Preheat the oven to 220°C.
Prepare the white sauce by melting the butter in a saucepan, stirring in the flour and cooking for 1 – 2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper. Put aside.
Peel the onion and garlic and chop them with the basil. Combine the tomato sauce, and the salt and pepper.
Cover and microwave for 8 minutes at 600 watts, stirring halfway through. Allow standing for 2 minutes.
Cut the chicken into small pieces.
Thinly slice the baby marrow and grate the cheese.
Alternate layers of tomato sauce, lasagne sheets, white sauce, baby marrow slices minced chicken.
Finish with a layer of tomato sauce and sprinkle with the grated cheese and a pinch of paprika.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 to 20 minutes until the cheese is golden brown and crispy. Allow standing for 10 minutes before serving.
Prepared, tried, and tested by: Beverley Riley