Chicken Lasagne serves two
15 mins to prepare, 35 mins to cook / 778 calories per serving
- 1 tbsp olive oil
- 2 Tesco NI chicken thigh fillets, diced
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp dried oregano
- large pinch chilli flakes
- ½ tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 4 fresh lasagne sheets
For the cheese sauce
- 20g (¾oz) Ballyrashane butter
- 20g (¾oz) Neill’s plain flour
- 200ml (1/3pt) Tesco NI semi-skimmed milk
- 80g (3¼oz) Dromona Cheddar, grated
- ½ tsp English mustard
Lasagne, but not as you know it! This tasty alternative is made with succulent chicken thighs, cooked in oregano and chilli and simmered in a rich tomato sauce. Layered with fresh pasta and creamy cheese sauce, this comforting dinner idea and inventive lasagne recipe serves two and can be ready in under an hour.
Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl.
Add the onion and garlic to the pan; cook for 5 minutes, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for 5 minutes.
For the sauce, melt the butter in a pan, then stir in the flour; cook for 1 minute. Gradually add the milk. Bring to the boil, then simmer, stirring, for 5 minutes. Remove from the heat. Stir in 60g (2½oz) cheese and the mustard; season.
Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the sauce and scatter over the remaining cheese. Bake for 20 minutes, or until golden.