BROOK DELLASAGNE

For all you fellow lasagne lovers, this one if for you. Join the club! This little concoction never fails to impress and leave you wanting more. It takes around an hour and a half to make, and only half an hour ish to cook but by golly is it worth it! So, enough rambling. Let's get started!

You will need:

1 Large White Onion
3 - 4 Stalks of Celery
2 Courgettes
4 Cloves of Garlic
200g Chorizo
A handful of Fresh Thyme (chopped or leaves picked)
A handful of Fresh Basil
2 x 400g Tins of Chopped Tomatoes
150ml of White Wine
500g - 600g Chicken Breast or Chicken Thighs (chopped into small pieces)
2 Teaspoons of Caster Sugar
2 - 3 Teaspoons of Paprika
Rapeseed Oil or Olive Oil
100g of Butter
100g of Plain Flour
900ml - 1000ml of Milk
Pinch of Nutmeg
70g - 100g of Grated Parmesan
100g - 125g of Mozzarella
Half a Carton of Tomato Passata
Lasagne Sheets
Seasoning (Salt & Pepper)

Step One
Chop the onion, celery, courgettes, garlic, thyme, chicken and basil.

Step Two
Get a big pan, place it on the hob and turn it on a Medium - High heat. Add 2 - 3 Tablespoons of your chosen oil. Then after heated, add the Courgette, Onion, Celery and Garlic. Leave that to reduce for about 5 minutes until it has all softened. Once it has all softened, add the Chopped Chicken, Chorizo, Thyme, Basil, Paprika and White Wine. Then shortly after add your tins of Chopped Tomatoes. Give it a good stir, leave to reduce for about 15 minutes. After reduced, add the Caster Sugar and Seasoning.

Step Three
We need to now make the Bechamel / White Sauce. You will need your Butter, Plain Flour, Milk and Nutmeg. Firstly, gently melt the Butter in a saucepan. Then after the Butter has melted, add the Flour and Nutmeg. Keep whisking until it has turned into a paste. Once it is a paste, you need to gradually add bits of milk. Then season.

Step Four
This is the fun part, laying out the lasagne. First chop up your Mozzarella before you start. Now, line out your 30W x 20L x 10D ovenproof dish with a bottom layer of Tomato Passata and your choice of oil. Then simply follow the steps below, ensuring that all layers are spread out evenly and the sauce covers the edges of the lasagne (gently press the lasagne sheets down).