Foodie Friday: Herby Chicken Lasagne

Herby-chicken-lasagne(Serves 4)

Ingredients:
1 tbsp vegetable oil
2 carrots, peeled and finely chopped
2 tsp dried tarragon
50g plain flour
500g carton passata with onion and garlic
80g low-fat soft cheese
450g chicken breast fillet, cut into pieces
200g young leaf spinach
300ml semi-skimmed milk
4 fresh lasagne sheets
30g lighter mature Cheddar cheese, grated
Wild rocket leaves, to serve

Method:
1. Heat the oil in a large pan, add the onion and carrots and cook for 5 minutes until softened. Add half of the tarragon and 20g of the flour for the final 2 minutes.
2. Stir in the passata, then cook for 4-5 minutes. Stir through half of the soft cheese, the chicken breast pieces and the spinach. Cook for 2-3 minutes until the spinach has wilted.
3. Meanwhile, pour the milk into a small pan and set over a medium-low heat. Mix together the remaining flour with 3 tbsp water to form a paste. Just before the milk comes to a simmer, whisk in the paste, whisking continuously for 4-5 minutes, until the sauce has thickened. Remove from the heat and stir in the remaining soft cheese.
4. Preheat the oven to 200C, fan 180C, gas 6. Spoon half of the chicken mixture into a 1.5-litre baking dish, then top with a lasagne sheet (you may have to use more than one per layer, cutting to size) and a layer of white sauce. Continue layering the chicken mixture, sauce and lasagne sheets, finishing with a lasagne sheet topped with white sauce. Sprinkle over the grated cheese and remaining tarragon.
5. Bake for 30 minutes, until golden. Serve with the rocket leaves.

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