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Chicken and Ham Lasagne

When I first tried this recipe I thought the texture was a little dry, so I have adjusted the amount of sauce which is made from eggs, fresh ricotta and cream. As well as that I have used a little extra stock and wine sprinkled on the pasta. It is more than acceptable to use Mornay sauce in this recipe or a combination of both sauces on separate layers. Mixing the meats together is OK or you can use them on separate layers.
Print Recipe
Servings: 12 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • cooking spray
  • 600 g fresh ricotta
  • 340 ml carnation milk
  • 100 ml light cream
  • 3 eggs
  • 200 ml chicken stock
  • 50 ml white wine
  • salt and pepper
  • 250 g leg ham 8mm dice
  • 3 spring onions shallotsrinsed, 1cm chop
  • 750 g barbeque chicken meat skinless, boneless, 8mm dice
  • 120 g baby English spinach
  • 240 g grated cheddar
  • 150 g grated mozzarella
  • 375 g lasagne sheets
  • parsley - picked washed and chopped (optional)

Equipment

  • I am using the same 3 litre Pyrex dish I used for the beef lasagne.

Method
 

  1. Assemble the ingredients
  2. Pre-heat your oven to 175c
  3. Spray the inside surface of your lasagne baker with cooking spray
  4. In a bowl combine the ricotta, carnation milk, light cream, 100ml chicken stock and salt and pepper. Mix well
  5. In a small bowl mix the white wine and 100ml chicken stock together.
  6. In a separate bowl combine the cheddar and mozzarella
  7. In a separate bowl mix the diced chicken with 20% of the ricotta sauce
  8. In a fifth bowl mix the ham and shallots with another 20% of the ricotta sauce
  9. You are now ready to assemble the lasagne
  10. In the base of the lasagne baker pour 20% of the ricotta sauce and sprinkle with a handful of cheese
  11. Cover this sauce with sheets of pasta. Sprinkle this pasta with a little of the wine and stock mix
  12. Cover this pasta with half the chicken mix, half the spinach and a handful of cheese
  13. Cover the chicken mix with pasta and again a sprinkle of the wine and stock mix
  14. The next layer is half of the ham and shallot with a little cheese
  15. The final two meat layers are a repeat of the chicken and ham
  16. Finish with a final layer of pasta covered with the remaining sauce and cheese
  17. Sprinkle with parsley if desired
  18. Bake in the oven for 50 - 60 minutes until golden brown
  19. After cooking let the lasagne stand for 15 minutes before cutting and serving
  20. Serve with tossed salad and Napoli sauce

Notes

The total weight of these ingredients is approximately 3kg
Because of the spinach the height may be higher than the rim of the dish – don’t worry this will settle as the lasagne cooks