Chicken and goats' cheese lasagne recipe
- Meat and poultry
- Chicken pasta
- Chicken pasta bakes
- Chicken lasagne
A delicious take on the comforting classic Italian dish using St Helen's Farm® goats' dairy products.
Yorkshire, England, UK
2 people made this
- 50g St Helen’s Farm goats’ butter
- 1 red onion, chopped
- 2 rashers bacon, chopped
- 2 garlic cloves, crushed
- 4 chicken breasts, diced
- 1 tablespoon plain flour
- 1 chicken stock cube
- 1 (400g) tin chopped tomatoes
- 1 handful roughly chopped basil
- For the sauce
- 25g St Helen’s Farm goats’ butter
- 25g plain flour
- 300ml St Helen’s Farm goats’ milk
- 50g St Helen’s Farm goats’ cheese
- To assemble
- 8 lasagne sheets
MethodPrep:10min ›Cook:55min ›Ready in:1hr5min
- Preheat the oven to 190 C / Gas 5.
- On the hob melt the 50g butter, fry onions, bacon and garlic until soft. Add chicken and cook gently until just turning brown. Stir in 1 tablespoon flour and cook for one minute. Add stock cube, tinned tomatoes and basil. Cover with a lid and simmer for 10 to 15 minutes.
- To make sauce: Melt the 25g butter, add the 25g flour and cook over low heat for one minute. Add milk a little at a time, stirring continuously beat until smooth. Add cheese and stir in.
- To make lasagne: Use a large ovenproof dish. Pour in half of the chicken mixture then layer with four lasagne sheets and then layer again with remaining chicken and lasagne on top.Pour the cheese sauce on top.
- Bake until golden, 30 to 40 minutes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I liked this but family didn't. I did find it a bit bland and added seasoning.-04 Sep 2015
Preheat the oven to 180°c / 160°c Fan / Gas Mark 4.
Cook 300g of conchiglie pasta in a large pan of boiling salted water, until al dente.
Meanwhile, roughly chop an onion and finely dice 2 cloves of garlic.
Add 2 tablespoons of oil and 15g of unsalted butter to another pan, and gently fry the onion and garlic for 10 minutes on a medium to low heat.
Add 200g of cubed chicken and fry.
Add 2 cans of chopped tomatoes and stir together.
Add 150ml of chicken stock and continue to cook for another 10 minutes.
Add 150g of frozen peas, torn up basil leaves, then season with salt and plenty of black pepper.
Drain the pasta and pour into a baking dish.
Add the tomato sauce and mix everything together.
Top with 200g of sliced Mozzarella cheese and 40g of grated Parmesan cheese.
Individual chicken and chorizo lasagnes
Heat your grill to medium. Place the pepper on a baking tray and grill for 15-20 minutes, turning often, until the pepper is well charred. Place in a plastic food bag and set aside for 10 minutes, in which time the steam should have loosened the skin. Peel off the skin and remove the stalk and seeds, then roughly chop the pepper and set aside.
Meanwhile, heat a frying pan over a medium heat. Add the chorizo and cook for 2-3 minutes until just starting to crisp up. Use a slotted spoon to remove the chorizo, then add the chicken, cooking for 4-5 minutes until browned. Add to the chorizo and set aside.
Add the shallot and celery to the pan and saute for 3-4 minutes over a medium heat, until softened. Add the garlic and cook for a further 1 minute. Add the chicken and chorizo back to the pan along with the chopped pepper, cherry tomatoes, white wine and 100ml water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and stir through the basil, then cover and set aside.
Melt the butter in a saucepan over a medium heat. Add the flour and stir until combined. Cook for a further minute, stirring continuously, then remove from the heat. Gradually add the milk, whisking constantly, then add the bay leaf. Place back on the heat and bring to a gentle boil. Reduce the heat to low, whisking constantly, for 5 minutes until the sauce is smooth and thickened. Remove the saucepan from the heat, discard the bay leaf, then whisk in the ricotta until the sauce is smooth. Season well.
Preheat the oven to 200°C/fan 180°C/gas mark 6. Grease two small round ovenproof dishes, approximately 15cm in diameter. Use the rim to cut 4 circles out of the fresh lasagne sheets. Layer up the lasagne in the dishes with the chicken and chorizo mixture, ricotta sauce and pasta sheets, finishing with the ricotta sauce. Sprinkle over the parmesan and cook for 35 minutes, until crisp and golden on top. Leave to stand for 5 minutes before serving.
Lasagne with Mushrooms and French Goat’s Cheese
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Serves: 10 Ready in: Under 15 Mins
Serves: 3 Ready in: 30 to 60 mins
Serves: 4 Ready in: Under 15 Mins
Serves: 4 Ready in: 15 to 30 mins
Serves: 2 Ready in: Under 15 Mins
Serves: 8 Ready in: 60 mins +
- 4 (6-ounce) skinless, boneless chicken breast halves
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 4 thyme sprigs
- ¼ cup (2 ounces) soft (log-style) goat cheese
- 1 teaspoon fresh thyme leaves
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken cook 6 minutes on each side or until done. Remove chicken from pan keep warm.
Add wine to pan bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat discard thyme sprigs.
Add cheese to pan stir with a whisk until smooth. Serve sauce over chicken sprinkle with thyme leaves.
Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it's the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California--about $ -Karen MacNeil
Tarragon and goats' cheese chicken kiev
Prepare to the end of step 3 a day ahead. They also freeze well defrost overnight before cooking.
Chop the goats’ cheese roughly and mash with the butter, herbs, garlic, lemon zest and some seasoning. Pop in the freezer for 10 minutes to firm up slightly.
Use a sharp knife to cut a horizontal pocket in each chicken breast, starting at the wider end of the breast and making sure you don’t cut all the way through. Fill each of the chicken breasts with the herb butter, pushing it into the pocket with your fingers.
Dust the breasts all over with the flour, dip into the beaten egg, then roll them in the breadcrumbs. Cover and chill for 20 minutes.
Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1cm of vegetable oil in a frying pan over a medium heat and cook the chicken gently for 3 minutes each side until golden, then transfer to a baking tray and roast in the oven for 15-20 minutes until cooked through.
Beetroot & Chickpea Rissole Salad
A healthy, tasty vegetarian take on traditional rissoles that is perfect as a side at your next BBQ, or a great meat-free Monday family dinner. For a totally vegan twist simply sub the goats cheese for Bio Cheese Dairy Free Feta or a homemade vegan cashew soft cheese. Any leftover rissoles make great beat-burgers the next day, just scoop into a fresh bun and add your fave condiments!
Kelda Haines's goat’s cheese, beetroot and blackberry salad
Goat's cheese and beetroot, a classic combination that can't be beat.
Kelda Hains, chef and co-owner of Rita in Wellington, New Zealand.
- 250 gm blackberries
- 2 tbps apple cider vinegar
- 2 tbsp brown sugar
- ¼ bunch tarragon, leaves picked, finely chopped, plus extra to serve
- 125 ml (½ cup) extra-virgin olive oil, plus extra, to drizzle
- 6 small beetroot (600gm), trimmed, with 3cm stem attached
- 125 ml (½ cup) red wine
- 200 gm fresh goat's cheese, crumbled
- 2 tsp finely grated fresh horseradish
- 2 red witlof, trimmed and leaves separated
- Handful mixed micro herbs, to serve
ill or mint can be substituted for tarragon. Prepared horseradish can be substituted for fresh. To veer away from this salad eating like a dessert, be bold with seasoning, acid, herbs and horseradish.
Lasagne for dummies: your ultimate guide
Lasagne, how can you go wrong? Layers of rich meaty sauce with creamy béchamel and spicy tomato topped with a cheesy crust. Bless the cook that invented this wickedly wonderful food.
The only trouble is, it takes an age to make from scratch and the shop bought stuff never really hits that homemade spot.
So, I’ve come up with a few ideas to save time as well as some other tasty options.
Make double: When you make your mince, make double or more. Freeze the rest in batches for the next time you make it.
Try my easy recipe.
Buy in: Buy in the tomato sauce, cheese/béchamel or grated cheese – there are loads of really great pasta sauces to choose from and not too pricey either.
The downside of this is that it starts to get pricey. Try my super-quick and simple béchamel sauce.
With all the bits, it takes a mere 15 minutes to layer it all together and pop it in the oven.
This is also a great time-saver option. Buy pre-chopped butternut and pop in the oven to roast.
Layer it all together with bought-in rich tomato pasta sauce and you’re done.
This is super fancy and trendy. You might have come across it in a restaurant – an open lasagna.
It’s basically all the ingredients and pre-cooked lasagna sheets layered loosely on a plate and garnished. So simple and you can play with all sorts of different fillings.
Try this one – it’s delicious!
Chicken and sun-dried tomato open lasagne with goats cheese:
4 lasagne sheets
1 chicken breast
1 pot bought basil pesto
6 sun-dried tomatoes in oil
1 roll goats cheese
1 couple of sprigs of basil
Cut the chicken breast into strips and pan-fry in a little butter. When they are just done, toss them in a large tablespoon of pesto. Keep warm in a very low oven.
Cut the sun-dried tomatoes into strips and mix with ½ the goats cheese. Pop in the oven to warm.
In a pot of boiling water, cook the lasagna sheets and lay onto a baking tray. Cut them in half.
Start layering. Start with one lasagna sheet, then the goats cheese mixture, another sheet, then the chicken mixture and then the last sheet. Top with the rest of the goats cheese which you have sliced into discs. Place under a grill for a minute until it starts to brown.
Top with a teaspoon of pesto, garnish with the basil leaves and there you have it, a really lovely dinner party dish to impress.
Other great filling ideas are:
1. Creamy chicken with broccoli and Parmesan.
2. Chorizo, garlic and spicy tomato sauce.
3. Creamy white wine and garlic mussels.
You will need a deep baking dish about 28cm long and 18cm wide.
Heat oil in a pan over medium heat. Add onion and 1 tsp salt, cook for 10 minutes. Add garlic and cook for a further 5 minutes. Deglaze with wine, add sugar and cook until liquid almost evaporates.
Add tomatoes, simmer about 20 minutes, until sauce reduces by half. Add pepper.
Peel and chop celeriac into 1cm pieces. Melt 40g butter in a saucepan, then add 1 tsp salt and celeriac. Cook over a low heat, covered, for about 5 minutes. Add cream, then simmer uncovered for about 10 minutes, or until celeriac is tender. Remove from heat and add truffle oil. Place mixture in a food processor and blend until a smooth purée is achieved.
Cit spinach leaves from the bunch, discard stems and wash thoroughly. Heat 40g butter in a frypan, add leek, 1 tsp salt and some pepper. Cook over a low heat for about 8 minutes, until leek is soft. Increase heat, add spinach leaves and cook for 2 minutes until spinach has just wilted. Remove and drain off any excess liquid.
Place a third of spinach mix into the dish, crumble over 100g goats cheese and spoon over a third of the celeriac mixture. Place lasagne sheets on top then add a third of the spinach, all the tomato sauce and another layer of sheets. Spread over the remaining spinach, 100g of the cheese and one third of the celeriac. Layer the final sheets and finish with the remaining celeriac and goats cheese.
Cook for 30 minutes or until sauce is bubbling. Stand for 10 minutes, then serve.
RecipeShed: Herby Goats Cheese-Stuffed Spatchcock Chicken
This is a quick and simple way to have a lovely Sunday roast without all the stodge. The cheese melts into the flesh, keeping it incredibly succulent and moist and the skin becomes almost like crispy crackling
(Btw Ive added this to @Maris_World Linky #FoodieFriday. Why not pop over for some other ideas).
1.5kg free-range chicken
100g mild goats cheese
2 garlic cloves, crushed and finely chopped
1 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
Squeeze of lemon juice
Salt and freshly ground black pepper
1. Preheat the oven to 200C/Gas 6. Rinse the chicken inside and out with cold running water.
2. Make the stuffing by mashing the goats cheese, herbs, garlic, salt and pepper together in a small bowl.
3. With a pair of kitchen scisssors, carefully remove the backbone. Reserve to make stock later.
4. Open the chicken out, breast side up, onto a chopping board, and flatten using the heel of your hand.
5. Using your fingers, carefully pinch the skin of the chicken away from the breast and leg meat, then create pockets by inserting your fingers between the skin and meat. Take care not to tear the skin.
6. Insert spoonfuls of the stuffing mixture into the pockets youve created. Pull the skin over so that all the stuffing is sealed.
7. Place the chicken on a roasting tray and roast for 45 mins. To check its cooked, insert a skewer into the thickest part of the leg. If the juices run clear, its done.
8. Leave to rest for 20-25 mins. Carve into portions.
Serve with warm new potato salad and a dressed salad of lettuce and roasted peppers.