Preparation
Step 1
Set a large heavy-bottomed saucepan with 2 tbsp olive oil over a medium-high heat. Brown the chicken thighs on both sides for 6-8 minutes until golden. Remove from the pan.
Step 2
Add the carrot and mushrooms to the pan, plus a little more oil if needed, and cook for 5-6 minutes, until the vegetables begin to soften. Stir in the flour and cook for 1-2 minutes. Add the herbs, olives, pasta sauce and chicken stock.
Step 3
Return the chicken to the pan, bring the liquid to a boil then reduce to a simmer. Cover with a lid and cook for 30 minutes, or until the chicken is tender. Use tongs to transfer the chicken to a bowl then shred the meat.
Step 4
Mix some of the sauce in to the chicken meat and add the parsley. Set aside.
Step 5
Cook the pasta sheets in boiling salted water for 3 minutes less than the pack instructions. Drain and drizzle with olive oil, then use a cookie cutter (the same size as your ramekin or pot) to stamp out 2 rounds from each sheet – you should have 12 total.
Step 6
To build the lasagne, brush the sides of your pots or ramekins with a little oil. Add a small spoonful of alfredo sauce, then some of the cacciatore. Add a lasagne sheet then repeat the process, finishing with a lasagne sheet and a little bit of alfredo sauce. Grate parmesan on top and grill until golden and bubbling.
