Chicken lasagne

Lasagne, but not as you know it! This tasty alternative is made with succulent chicken thighs, cooked in oregano and chilli and simmered in a rich tomato sauce – layered with fresh pasta and creamy cheese sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl.

Step 2

Add the onion and garlic to the pan; cook for 5 mins, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for 5 mins.

Step 3

For the sauce, melt the butter in a pan, then stir in the flour; cook for 1 min. Gradually add the milk. Bring to the boil, then simmer, stirring, for 5 mins. Remove from the heat. Stir in 60g cheese and the mustard; season.

Step 4

Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the sauce and scatter over the remaining cheese. Bake for 20 mins, or until golden.

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