Chicken Lasagne

  • Serves 4
  • 2 tablespoons of Olive Oil
  • 2 small onions finely sliced
  • 500g Chicken fillets cut into smallish pieces
  • 1 x 250g pot of Mascarpone
  • 1 tin of baby chopped tomatoes
  • 1 tablespoon of tomato puree
  • 250g of mature cheddar cheese (grated)
  • 1 1/2 cups of milk
  • 1/4 cup plain flour
  • 100g butter
  • Lasagne - fresh or dried
  • 200g fresh Spinach
  • Fry the sliced onions gently in a frying pan in half the olive oil for 2 minutes until they are soft, but not coloured
  • Add the rest of the oil to the frying pan
  • Add the chicken and gently fry for 10 minutes
  • Add the mascarpone, tomatoes and tomato puree and continue to cook for a few minutes until thoroughly mixed
  • Put the mix into the bottom of an oven proof dish
  • Make a roux in a saucepan using the flour and butter. Slowly add the milk and finally mix in the grated cheese. Cook gently for a minute or two until you have a smooth cheese sauce paste
  • Heat the oven to 160°.
  • Add the chicken mix to the oven proof dish
  • Cover with a layer of lasagne
  • Evenly paste over half the cheese sauce. Place the washed spinach, with as little moisture as possible, on top.
  • Place another layer of lasagne on top then cover with the remains of the cheese sauce
  • Bake in the oven for 30 minutes