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Curried chicken lasagne




Source of Recipe


Submitted by Belinda Aldrick of East Gosford, NSW.


List of Ingredients




1 large barbecued chicken
2 teaspoons vegetable oil
1 medium onion, finely chopped
¼ cup Thai red curry paste
2 x 250g tubs sour lite cream
Salt to taste
9 instant lasagne sheets
1 x 250g packet grated tasty cheese
Fresh herbs, to garnish
Salad, to serve



Recipe



1. Remove flesh from chicken; discard skin and bones. Coarsely chop flesh.

2. Heat oil in a large pan. Add onion; cook, stirring until soft. Add paste, stirring until fragrant. Stir in chicken and sour cream until combined. Season with salt.

3. Place three lasagne sheets over base of greased ovenproof dish (8-cup capacity). Spread half the chicken mixture over lasagne sheets; top with three lasagne sheets. Repeat with remaining chicken mixture and lasagne sheets. Sprinkle cheese on top.

4. Cook in a moderate oven, 180C, for about 35 minutes (cover top of lasagne with foil if it starts getting too brown).

5. Stand lasagne for 15 minutes before cutting; garnish with fresh herbs. Serve with a salad.