Mini Chicken Lasagnas with Wonton Wrappers
Author: Suzanne Perazzini
- 500g chicken, chopped small
- 1 x 400g can of chopped tomatoes
- ½ onion
- 1 clove garlic
- salt and pepper
- small handful of coriander
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 24 wonton wrappers
- 2 cups grated cheese (7 oz)
- Coriander for garnish
- Preheat oven to 375 degrees.
- Spray soufflé dishes or small pans with cooking spray.
- Brown onion and garlic, then add the chicken and cook until it is cooked through.
- Add the can of tomatoes, season with salt and pepper and cook fast until the liquid has reduced.
- To make the white sauce, in a saucepan, melt the butter over low heat.
- Blend the flour into the melted butter.
- Add ¼ teaspoon of salt.
- Cook over low heat, stirring, until it creates a mass.
- Slowly add 1 cup of milk, stirring constantly.
- Continue cooking slowly until smooth and thickened.
- Add 1 cup of cheese and heat until it is melted.
- Lay 4 wonton wrappers into the base of the baking dishes, overlapping a little and with the edges a little higher than the dish edges.
- Add a layer of the chicken mixture.
- Add one wonton wrapper over the top and then spread a layer of white sauce on top.
- Add one last wonton wrapper over the sauce and spoon the rest of the chicken on top.
- Finish with the last of the white sauce and sprinkle with the rest of the cheese.
- Bake for 15 minutes or until edges are brown.
- Remove from oven and let cool for 5 minutes.
- If you like, you can remove the lasagnas from their dishes by using a knife to loosen the edges then pop each lasagna out.
- Garnish with coriander and serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/mini-chicken-lasagnas-with-wonton-wrappers/
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