You will need
1 whole cooked chicken, cubed
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 cup (250 ml) hot water – use an extra 125 ml water if the chicken is very dry
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
½ cup (125 ml) parsley, chopped
200 g flat lasagne sheets
1 x 400 ml Ina Paarman’s Four Cheese Pasta Sauce
½ cup (125 ml) fresh milk
250 g smooth creamed cottage cheese
½ cup (125 ml) grated pecorino or parmesan cheese
1 T (15 ml) olive oil or melted butter
½ cup (125 ml) soft white breadcrumbs
A grilled supermarket chicken works well if you are in a hurry. Otherwise poach your own fresh chicken in 3 cups of water mixed with 1 T (15 ml) of Ina Paarman’sfor 45 minutes. After poaching, use 1 cup (250 ml) of the leftover stock instead of the 1 cup water and 1 T to moisten the chicken.
Adjust oven rack to the middle position. Preheat oven to 180°C.
In a large bowl, toss the cubed chicken with the Chicken Stock (dissolved in 1 cup of water), Lemon & Black Pepper Seasoning and parsley. Mix well. Set aside.
Soak the lasagne sheets for 10 – 15 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time of the lasagne to only 35 minutes. Spread sheets out on baking paper.
Pour the Four Cheese Pasta Sauce into a medium bowl. Pour the milk into the empty pasta jar and shake well to get every bit out. Pour into the bowl, adding creamed cottage cheese and egg to thin the sauce down.
Using a 30 cm x 24 cm ovenproof dish, spread ¼ of the cheese sauce mixture into the dish. Layer with a 1⁄3 of the pasta sheets, then 1⁄3 of the chicken mixture and another ¼ of the cheese sauce. Repeat layering twice more and end with a layer of cheese sauce mixture.
Mix the grated cheese, olive oil or butter and fresh breadcrumbs and sprinkle over the top. Bake for 35 minutes until nicely browned. Serve with a well-dressed Italian salad with Ina Paarman’s Classic Balsamic Vinaigrette or Creamy Caesar Salad Dressing and country style bread.