Chicken Lasagne

6 standard portions

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Ingredients

• 1 onion
• 2 garlic cloves
• 2 medium carrots
• 1 celery stalk
• 1 small courgette
• 0.5 tbsp oil
• 500g chicken mince
• 1 tin chopped tomatoes
• 300 ml chicken stock
• 2 tbsp ketchup
• 1 tsp oregano
• 150g lasagne sheets
• 150 ml creme fraiche
• 100 ml milk
• 50g grated cheddar cheese
• 20g grated parmesan
• optional: chopped parsley

Method

1. Chop the onions, garlic, carrots, celery and courgette into very small pieces.
2. Add to a large frying pan with the oil and cook for 3 minutes.
3. Add the chicken mince and fry a further 3-4 minutes until it has all turned white.
4. Add the tinned tomatoes, chicken stock, ketchup and oregano, mix well and bring to the boil.
5. Turn down to a simmer and cook on low for 20 minutes.
6. Once cooked, add this lasagne mixture to an oven dish, layering with the lasagne sheets.
7. Make sure you finish with a final layer of lasagne sheets on top.
8. Mix the creme fraiche and milk together in a jug and pour this over the top.
9. Finally add the grated cheddar and grated parmesan.
10. Bake the lasagne at 180c for 25 minutes until the cheese is golden brown and bubbling.
11. This is optional but once cooked you can add some chopped parsley to the top.
12. Cut into 6 portions and serve immediately.