- 400 g tinned chopped tomatoes
- 2 onions
- 1 sundried tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 garlic cloves
- 2 olive oil
- 150 ml milk
- 1 bay leaf
- 4 cloves
- 7 basil leaves
- 1 chicken breast
- 15 g butter
- 15 g flour
- dried lasagne pasta
First you will make your tomato sauce. Start by finely chopping 1 onion. Add the onions to a pan with the olive oil and cook on a very low heat for about 10 minutes to soften.
Finely chop the garlic and sprinkle over a little salt. Then use the flat edge of your knife to press the garlic into a paste.
To infuse your milk for the white sauce, put it in a sauce pan with the bay leaf, the cloves, and half an onion sliced up. Bring the milk to the boil, then remove it to cool down for about half an hour.
Once the onions are soft, add the garlic, the sundried tomato paste, the bay leaf, the dried herbs, the tinned tomatoes and a little pepper and salt. Cook on a very low heat for about an hour.
Half way through the tomato sauce's cooking time add the chopped basil leaves and chopped chicken breast. Put it back on the heat until the chicken is cooked and doesn't have any pink juices coming out of it.
To make the béchamel sauce, start by straining the milk you have been infusing.
Then add the butter and flour to a pan, and cook on a medium heat, stirring until the butter is melted and the roux is a slightly grainy texture.
Take the roux off the heat and add a little bit of milk. Combine well, then add the rest of the milk, a little at a time, stirring well between each addition. Return the béchamel to the heat and bring up to the boil stirring it all the time, and cook for about 1 minute.
Layer the lasagne in an oven proof dish starting with a third of your tomato sauce, followed by a third of your white sauce, then lay on 2 sheets of lasagne pasta. Repeat the above layers, then finish with a layer of tomato and béchamel. Top with grated parmesan cheese and bake for about 40 minutes by which time the pasta should be soft.