Chicken Lasagna

• 2 tbsp oil
• 1 1/4 lb chicken breast, cut into wide strips
• 4 tbsp butter
• 1/2 cup all-purpose flour + 2 tbsp
• 2 cups vegetable stock
• 2 cups 2% or whole milk
• 1 lb carrots, peeled and diced
• 8 None spring onions, sliced
• 2/3 lb dried apricots, diced
• 2 - 13.5 oz cans whole tomatoes
• 6 sprigs fresh marjoram, a little reserved for garnish, remaining leaves stripped from stems
• 9 sheets lasagna, blanched
• 1 cup Cheddar cheese, grated
• 1/3 cup Parmesan cheese, grated

1. Preheat oven to 325u0b0F. Grease an 8 x 11 inch baking dish. Heat 1 tbsp oil and saute chicken for 3 mins on each side. Set aside.
2. For the bechamel sauce, melt butter. Add 1/2 cup flour and cook, stirring, for 2 mins. Add stock and milk, stirring constantly, bring to a boil then simmer for 5 mins. Season.
3. For tomato sauce, heat 1 tbsp oil and saute carrots for 3 mins. Add spring onions and apricots and saute for 2 mins. Add remaining flour then add tomatoes, breaking up with a wooden spoon. Add marjoram, season and add a pinch of sugar.
4. To build the lasagna, spread 4 tbsp bechamel sauce in the baking dish. Arrange 3 lasagna sheets on top and brush with 4 tbsp bechamel sauce. Top with 1/2 the chicken, 1/2 the tomato sauce, 3 lasagna sheets then remaining bechamel sauce, tomato sauce, chicken and lasagna sheets. Sprinkle with cheese. Bake for 30-40 mins, until golden and bubbling. Garnish with marjoram.

oil, chicken breast, butter, allpurpose, vegetable stock, milk, carrots, spring onions, dried apricots, tomatoes, fresh marjoram, sheets lasagna, cheddar cheese, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/17631 (may not work)