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Old 05-09-2013, 01:29 PM   #1
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Help with creating a Chicken Lasagna

Hi Folks....nice to be here.

A complete cooking novice here, for years i've fancied creating a lasagne type dish for my family but seeing as my daughter hates minced meat i was thinking of something with chicken strips.....

My thoughts are Lasagne sheets interspersed with chicken strips and diced peppers ( any thoughts on best colour?) .

Also i was thinking of putting red leicester on each of the uppers of the pasta sheets, so it can melt in.....

For the top i am quite good at a cheese sauce, which i'd use red leicester again.....any ideas, hints, tips all gratefully received.


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Old 05-09-2013, 01:41 PM   #2
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I think strips of chicken and smoked ham covered in a cheese sauce would make a fine dish.

I would also try a mixture of crab, shrimp and thin fillets of mild fish covered in a Newberg sauce.

Leave the meat out and make a walnut cheese version with dabs of Stilton melted in a cream sauce and maybe a few dried cranberries or cherries scattered about.

It may not be classic lasagna but, I'm sure it will be tasty!
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Old 05-09-2013, 02:00 PM   #3
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Not quite lasagna, but Google chicken tetrazzini.
Good stuff. And using spaghetti lends itself well to chunky ingredients.
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Old 05-09-2013, 02:12 PM   #4
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Still thinking of using pasta sheets, maybe bechamel sauce also....

Please continue to offer tips etc

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Old 05-09-2013, 02:58 PM   #5
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The pasta sheets will get dry and brittle if they aren't well coated in thick sauce of some sort.
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Old 05-09-2013, 03:41 PM   #6
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I buy a "stoplight" package of bell peppers (one each of red, yellow and orange) and a green pepper every week. Since there's only two of us, I can usually get two meals out of them; I like to use all four colors in my dishes.

Bechamel is good, but kind of bland. Do you want this to have an Italian flavor? You could dice the chicken and cook it, as well as the peppers, in a seasoned tomato sauce, then layer the pasta sheets, ricotta-parsley cheese mixture, tomato sauce, etc.

I'm not familiar with the flavor of Leicester cheese, but a cheese sauce instead of tomato sauce would work. It would have to be layered along with the other layers, as jenny said, or the dish will be dry. hth.
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Old 05-09-2013, 05:20 PM   #7
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I like to use thin slices of eggplant instead of noodles.
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Old 05-09-2013, 08:21 PM   #8
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There's no reason not to use chicken and make the lasagna with a red sauce just like you would with ground beef or sausage. The others are right about needing a large amount of liquid with the lasagna noodles
On the other hand, I make a great Italian chicken casserole you may want to try.
Italian Flag Casserole
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Old 05-10-2013, 12:54 AM   #9
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+1, k-l.

just replace the mince with partially pre-cooked chicken strips.

the question is if you intend to mske a white or red lasagna, and then if you're using already boiled lasaga noodles, or the no-boil type.
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Old 05-10-2013, 06:21 AM   #10
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If you are using the no cook lasagna sheets, make sure you soak them in hot water first. You don't have to boil or cook them Just a ten minute soak. It will aid in the noodle to absorb any of the sauce.
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Help with creating a Chicken Lasagna Hi Folks....nice to be here. A complete cooking novice here, for years i've fancied creating a lasagne type dish for my family but seeing as my daughter hates minced meat i was thinking of something with chicken strips..... My thoughts are Lasagne sheets interspersed with chicken strips and diced peppers ( any thoughts on best colour?) . Also i was thinking of putting red leicester on each of the uppers of the pasta sheets, so it can melt in..... For the top i am quite good at a cheese sauce, which i'd use red leicester again.....any ideas, hints, tips all gratefully received. :chef: 3 stars 1 reviews
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