Roast chicken lasagne with sweet wine,

onion confit and pecorino cheese



Gallo “oven ready” lasagne sheets

Roast chicken

Sweet wine


Pecorino cheese



Step 1

On a chopping board shred the chicken carefully so that there are no bones.

Step 2

Chop an onion and sauté in a pan with a little butter.

Step 3

Add the chicken to the pan and cook for a few minutes, add a little bit of sweet wine.

Step 4

Add the tomato sauce once the wine is reduced.

Step 5

Paint the bottom of an oven-safe tray with the sauce and add a lasagne “oven ready” sheet on top.

Step 6

Alternate meat layers with pasta sheets until you run out of filling.

Step 7

Preheat oven to 180ºC and cook for 12 minutes.

Step 8

Stick a knife into the lasagne to see if the pasta is cooked.

Step 9

Grill until cheese is golden (about 5 minutes).

You may

be interested in