Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Herby chicken lasagne
This classic dish is given a healthier twist with lean chicken breast
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Ready in 1 hour
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely, chopped
- 2 carrots, peeled and finely chopped
- 2 tsp dried tarragon
- 50g plain flour
- 500g passata with onion and garlic
- 80g soft cheese
- 460g chicken breast fillet, cut into pieces
- 200g young leaf spinach
- 300ml semi-skimmed milk
- 4 fresh lasagne sheets
- 30g lighter mature cheddar, grated
- 70g wild rocket leaves, to serve
Method
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1
Heat the oil in a large pan and cook the chicken. Add the onion and carrots and cook for 5 minutes until softened. Add 1 tsp tarragon and 20g flour for the final 2 minutes.
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2
Stir in the passata, then cook for 4-5 minutes. Stir through half the soft cheese, the chicken breast pieces and the spinach. Cook for 2-3 minutes until the spinach has wilted.
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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.
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4
Preheat the oven to 200°C/gas mark 6. Spoon 1⁄3 of the chicken mixture into a 1½-litre baking dish, then top with lasagne sheets 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. Bake for 30 minutes, until golden. Serve with the rocket leaves.
