Roast chicken lasagne with sweet wine,
onion confit and pecorino cheese
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).
