Are you getting your batch cooking on? Yay! This is one of our favourite big batch recipes for lasagne.
A MamaBake twist on the classic mince bolognese lasagne. We LOVE this version with chicken and ham (the kids do too!). A wonderful meal to make ahead in batches and freeze.
(makes 2 very large or 4 smaller lasagnes)
800 grams of off the bone leg ham, sliced
4 chicken breasts
2 litres milk, at room temperature (but don’t worry if you missed this part)
250 grams butter
1 cup plain flour
2 teaspoons nutmeg
4 teaspoons smoked paprika
4 teaspoons wholegrain mustard
4 tablespoons of semi-dried tomatoes, diced
2 cups grated, tasty cheese (for cheese sauce_
5 cups grated cheese extra.
4 packets of fresh lasagne sheets
Grease up 2 large lasagne baking trays or 4 smaller ones.
Steam the chicken breasts until cooked through, approx. 20 minutes. Flake into smaller pieces.
Make the white sauce.
In a really large deep saucepan melt the butter over a low gentle heat.
Sift in the flour, keeping heat low and whisking as you do until the butter and flour looks like sand.
Slowly add in the milk, a little at a time, constantly whisking – do not leave it otherwise it will get super lumpy. The sauce should be thick. Keep going until all milk has been added. Stir with a wooden spoon.
Now stir in the paprika, mustard, nutmeg and cheese.
Turn heat off and stir allowing the cheese to melt in. Remove from heat and set aside.
Line the bases of the baking dishes with a whole layer of lasagne sheets.
Add a layer of ham, then a layer of the white sauce, then some pieces of chicken breast, then a sprinkle of grated cheese then a lasagne sheet layer, continue in a lasagne pattern until dishes are complete.
Top each one with the last of the grated cheese.
Bake in a medium hot oven for 45- 55 minutes or until cooked right through, lasagne sheets can be penetrated with a fork and they are golden on top.
Allow to cool and then freeze portions until needed.