Sun-Dried Tomato and Chicken Lasagna
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Red onion (diced)
- 1 Bell pepper (diced)
- 1 Carrot (peeled and diced)
- 1 Courgette (zucchini) (diced)
- 300 g Cooked chicken (chopped)
- 6 Sun-dried tomatoes (sliced)
- 10 Olives (sliced)
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tbsp Tomato puree
- 1 Stock pot
- 2 tablespoons Balsamic vinegar
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 500 g Passata
- 2 tablespoons Sun-dried tomato pesto
- 60 g Spinach
- 750 ml Milk
- 50 g Butter
- 2 tablespoons Plain flour
- 1 tsp Mustard
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 20 g Parmesan (grated)
- 6 Lasagna sheets
- 20 g Parmesan (grated)
- 60 g Cheddar cheese (grated)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Heat 1 tbsp Olive oil over a medium heat and add 1 Red onion, 1 Bell pepper, 1 Carrot and 1 Courgette (zucchini). Cook until starting to soften, about 5 minutes.
- Add 300 g Cooked chicken, 6 Sun-dried tomatoes, 10 Olives, 1 tbsp Tomato puree, 1 tsp Paprika and 1 tsp Dried oregano. Cook for a further 5 minutes.
- Add 500 g Passata, 1 Stock pot, 2 tbsp Sun-dried tomato pesto, 2 tbsp Balsamic vinegar, 1 pinch Sea salt and 1 pinch Black pepper. Mix well. Reduce the heat to low and simmer for 10 minutes.
- Add 60 g Spinach to the ragu and heat until it has wilted.
- Meanwhile, make the bechamel sauce by adding 750 ml Milk, 50 g Butter, 2 tbsp Plain flour, 1 tsp Mustard, 1 pinch Sea salt and 1 pinch Black pepper to a pan and simmering until thick, continuously whisking.
- Once thickened, add 20 g Parmesan and stir until it has melted.
- Put half of the ragu on the bottom of a baking dish.
- Spoon 1/3 of the bechamel over the ragu.
- Lay 3 of the 6 Lasagna sheets over the bechamel.
- Add the remaining ragu, then another 1/3 bechamel, then 20 g Parmesan.
- Add the other 3 lasagna noodles, the remaining bechamel and sprinkle over 60 g Cheddar.
- Cook for 25-30 minutes, until the cheddar is bubbling.