Best Sun Dried Tomato And Chicken Lasagne Recipes

MARY BERRY'S CHICKEN, SPINACH AND TOMATO LASAGNE

Steps:

• Preheat the oven to 200°C/180°C Fan/Gas 6. To make the chicken, mushroom and spinach mixture, place the oil in a frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted. Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth. Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside. To make the tomato and herb sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season well with salt and freshly ground black pepper and mix well. Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange three lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and tomato sauce, making three layers of chicken mixture, three layers of tomato sauce and two layers of lasagne sheets. Sprinkle the top with the grated Cheddar and bake in the preheated oven for 35-40 minutes, until golden brown and cooked through. Serve with salad or green vegetables and brown bread and butter. Mary's tips: Can be made and assembled up to 6 hours ahead. Freezes well uncooked.

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA

Steps:

• For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
• Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
• Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
• For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
• To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
• End with a layer of noodles topped off with remaining sauce and grated cheese.
• Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
• This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.