Sundried Tomato & Basil Chicken Lasagne

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Step 1

Pre heat oven to 200 degrees Celsius.

Step 2

In a large saucepan, add garlic, leek, onion, capsicum, carrot and eggplant and cook for 10-12 minutes or until softened.

Step 3

Add the chicken, sun dried tomato, paprika and tomato paste. Cook for 5 minutes.

Step 4

Add the passata, stock and balsamic and simmer for 5 minutes.

Step 5

Mix the olive oil with the flour in a pot and cook for 3-5 minutes, slowly whisk in cold milk in small increments. Leave to simmer and thicken. Add in the mozzarella, mustard, salt, pepper and some fresh basil leaves.

Step 6

Keep enough béchamel for the top. Layer your lasagne starling with chicken ragu, some béchamel, a little grating of Parmesan, pasta and spinach. Repeat, ragu, béchamel, cheese, pasta, spinach and finally ragu, béchamel, cheese pasta and top with a thick laver of béchamel.

Step 7

Grate over any remaining cheese and season with salt and pepper.

Step 8

Bake at 200c fan for 35 minutes until golden and bubbling. Leave to sit for 15 minutes before serving.

Step 9

Store in airtight container in the fridge.