Pressure Cooker Chicken Lasagne

Recipe by kiwidutch
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg cooked chicken (I use my pressure cooker chicken recipe)
  • Sauce
  • 1
    tablespoon butter
  • 2
    tablespoons flour
  • 12
    teaspoon nutmeg
  • 2 -3
    cups chicken stock (from pressure cooker chicken fillet recipe)
  • 3
    large tomatoes, sliced
  • 200
    g cheese (grated)
  • 200
    g no-boil lasagna noodles
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DIRECTIONS

  • Heat oven to 180°C (355°F).
  • First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
  • Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
  • Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
  • Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
  • Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
  • Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.
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