Roast chicken lasagne with sweet wine,

onion confit and pecorino cheese

90'
low
4

Ingredients

Gallo “oven ready” lasagne sheets

Roast chicken

Sweet wine

Onion

Pecorino cheese

Bechamel

Preparation

Step 1

On a chopping board shred the chicken carefully so that there are no bones.

Step 2

Chop an onion and sauté in a pan with a little butter.

Step 3

Add the chicken to the pan and cook for a few minutes, add a little bit of sweet wine.

Step 4

Add the tomato sauce once the wine is reduced.

Step 5

Paint the bottom of an oven-safe tray with the sauce and add a lasagne “oven ready” sheet on top.

Step 6

Alternate meat layers with pasta sheets until you run out of filling.

Step 7

Preheat oven to 180ºC and cook for 12 minutes.

Step 8

Stick a knife into the lasagne to see if the pasta is cooked.

Step 9

Grill until cheese is golden (about 5 minutes).

Similar

Recipes
See recipe
White lasagne
with cheese and crunchy Parma ham
50' low
See recipe
Meat and ricotta
cannelloni
50' low
See recipe
Grilled cannelloni
20' medium
See recipe
Mushroom cannelloni
with parmesan cheese and truffle creamy sauce
45' low
See recipe
Plumas casserole
with chicken and vegetables
40' medium

You may

be interested in

8 tips to cook pasta

Read
How to reheat noodles

Read
How to keep cooked pasta?

Read
Learn about the glycaemic index

Read
Pasta dishes for a quick, easy and light dinner

Read