Ingredients:
6 sheets of fresh lasagne
150g (5oz) Cheddar, grated
Chicken, mushroom and spinach mixture
2 tbsp olive oil
500g (1lb 2oz) skinless and boneless chicken thighs, diced
1/2 red chilli, deseeded and finely chopped
2 large garlic cloves, crushed
200g (7oz) button mushrooms, sliced
200g (7oz) baby spinach
2 tsp cornflour
200g (7oz) creme fraiche
Tomato and herb sauce
1 tbsp chopped flatleaf parsley
1 x 400g tin chopped tomatoes
2 tbsp sun-dried tomato paste
1 tbsp chopped thyme leaves
Method
Firstly, preheat the oven to 200°C/180°C Fan/Gas 6. Then you will need an ovenproof dish which measures 1.8 litres (3¼ pint).
To make the chicken, mushroom and spinach mixture, you’ll need to place the oil in a frying pan over a high heat.
Next, add the chicken pieces and fry this quickly until golden colour but not thoroughly cooked through.
Then add the chilli, garlic and mushrooms and fry this for a short while. Don’t forget to add the spinach and stir until it has become wilted.
Make sure to measure the cornflour into a bowl and then stir in 2 tablespoons of water until it has become a smooth consistency.
Next, add the crème fraîche and parsley to the pan with the chicken and then stir.
Then you’ll need to pour in the cornflour mixture and stir this until it is thickened. You can then set this aside.
For the tomato and herb sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl.
Make sure to season well and to your liking with salt and pepper and mix this together well.
Next, you’ll need to soak the lasagne sheets in a dish filled with boiling water for a few minutes until they go soft.
Then you’ll need to spoon a third of the chicken mixture into the dish. You will need to spoon a third of the tomato sauce over the chicken.
Place three lasagne sheets on top and then repeat the layers.
Finally, finish with a layer of chicken mixture and tomato sauce, making three layers of chicken mixture, three layers of tomato sauce and two layers of lasagne sheets.
Then sprinkle the top with the grated cheddar and bake in the preheated oven for 35–40 minutes. Make sure it is golden brown and cooked thoroughly through.
You can serve this with salad or green vegetables.
