This is a pretty simple lasagne to make and it’s made even simpler by the fact you can use any type of chicken you want in this recipe, cooked in any way: roasted, steamed, poached, fried, breast, tenderloin, thigh. Whatever you have available, just use up your leftovers, or steam some chicken (as I did, 30 minutes with a sprig of thyme) specifically for this dish. A great way to use that leftover chicken from the barbecue the other day!
500g chicken, shredded
2 tbsp Olive Oil
1 onion, finely diced
3 cloves garlic, minced
1/4 cup vermouth
1 cup chicken stock
1/2 cup ricotta
Salt & pepper to taste
1 cup ricotta
1. Preheat oven to 180C and lightly grease a small lasagne tray.
2. Cut the woody ends off the asparagus and dispose. Cut the heads off and set aside, and finely dice the remaining stalks.
3. In a large frypan or saucepan, heat the oil over a low heat before adding the diced asparagus, garlic, onion and vermouth. Cook this for 10 minutes or until the onion has started to soften and the vermouth has reduced.
4. Next, add the chicken, stock, cream, ricotta, salt and pepper (to taste) and bring to the boil for 2 minutes or until the sauce is creamy. Remove from heat and set aside.
5. Using the lasagne sheets, create a layer of pasta on the bottom of the lasagne tray. Top with half of the chicken filling and sprinkle with 1/3 cup mozzarella. Create another layer of pasta, filling, 1/3 cup of mozzarella and then a final layer of pasta.
6. Spread the ricotta over the final layer of pasta and sprinkle with the remaining mozzarella. Arrange the asparagus heads over the mozzarella.
7. Bake in the hot oven to 30 minutes or until the cheese is golden brown.