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
Salt & pepper
Preheat the oven to 220°C.
Prepare the white sauce by melting the butter in a saucepan, stir in the flour and cook 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 to stand 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, bay 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 to stand for 10 minutes before serving.
This is delicious. I am a chicken lover but baby marrows has always been a … “maybe” food for me. This recipe makes me eat baby marrow with a smile! 🙂
Prepared, tried and tested by: Beverley Riley