Cheesy Chicken Lasagne

This is a lovely version of a lasagne, slightly lighter than the traditional mince bolognaise version.

Filling

1 brown onion

1 carrot, grated

2 garlic cloves, minced

600g chicken breast, diced 2cm

Drizzle of oil

Italian herbs, good sprinkle

1/2 tsp salt

1/4 cup tomato paste

1/2 can tomato passata

1 can chopped tomatoes

1/2 - 1 cup beef stock

1 pack baby spinach

Topping (white sauce)

2 tbsp butter

2 tbsp plain flour

1/4 tsp salt

Milk to make the right consistency

1 pack lasagne sheets

50g grated parmesan

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Preheat the oven to 200C.

Heat the oil in a non-stick fry pan on high heat and cook onion and carrot for about 4 mins until soft. Add italian herbs, garlic, salt and chicken and cook for about 5 mins, until browned. Add tomato paste, passata, canned tomatoes and stock. Bring to a simmer and cook for about 5 mins until slightly thickened. Stir through spinach and season to taste with salt and pepper.

To make the topping. Melt butter in a small pot on medium heat. Add flour and salt and cook, stirring constantly for 1-2 mins. Whisk in milk, half a cup at a time, until smooth. Bring to a gentle simmer and cook for about 1 min until slightly thickened. Season to taste with salt and pepper. Add slowly to get the consistency you want.

Spoon a third of the filling into a baking dish and spread out evenly. Top with sheets of lasagne and repeat with remaining filling and lasagne. Pour over topping and sprinkle with cheese. Bake for 30 mins, until pasta is tender and cheese is golden brown. Allow to sit for 5 mins before serving.

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I did make another version of this using a leek, chopped, and bacon (well it was supposed to be bacon but we'd run out so I used leftover corned beef cut into chunks which was equally delicious).

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