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Chicken and Parmesan Lasagne
The bechamel comes together in the microwave, garlic-infused and thickened with parmesan, so there's no pot to watch on the stove. Layered with cooked chicken, mozzarella and dried lasagne sheets, the dish only needs a final uncovered bake to melt and colour the top.
- Total time
- 52 min
- Prep
- 15 min
- Cook
- 32 min
- Rest
- 5 min
Ingredients
Method
Heat the oven to 180 °C (355 °F) with the fan on.
Cook the lasagne sheets al dente in plenty of boiling water, following the timing on the packet.
Warm the butter and the peeled, degermed garlic in the Tupperware MicroCook Casserole for about 30 seconds at 600 W. Stir and heat for another 30 seconds at 600 W to infuse the butter.
Add the flour, salt and pepper and stir. Gradually whisk in the milk and cook for about 5 minutes at 600 W, stirring halfway through.
Stir and let stand for 5 minutes. If the bechamel isn't thick enough, heat it in further 1-minute bursts.
Set aside 110 g of the Parmesan and stir the rest into the bechamel. Stir until melted, then let cool.
Spread a layer of bechamel in the rectangular Tupperware Voilà dish. Lay 4 lasagne sheets lengthwise over the sauce. Add a layer of the Parmesan sauce, then half the chicken and half the mozzarella. Repeat with another layer of sheets, sauce, chicken and mozzarella.
Top the lasagne with the reserved Parmesan.
Bake uncovered for about 20 minutes in the preheated oven, or until the cheese is melted, gratinated and lightly golden.
