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The recipe book tells me it serves 4, but greedy piggies like me and OH can easily eat half each (whoops!)
2 tsp olive oil
350g - 500g skinless chicken breasts (cut into bite size chunks)
450g leeks (sliced thinly)
1 garlic clove (crushed)
400g can chopped tomatoes
2 tbsp tomato puree
1 tsp dried basil
150ml boiling water
8 sheets no pre-cook lasagne (we use green/spinach pasta)
For the sauce:
300ml skimmed milk
25g cornflour
200g soft cheese (Philadelphia)
Grated Parmesan for the top
Heat the oil in a pan and add the chicken, leeks and garlic. Stir fry for about 5 mins
Add the chopped tomatoes, tomato puree, basil and boiling water. Simmer for 15 mins
Preheat overn to GM 5/190 C/fan oven 170 C
Spoon half the chicken into a deep ovenproof dish and arrange 4 sheets of pasta on top. Spoon on the remaining mixture and fininsh with the last 4 sheets (I leave the last sheets off until ready to put the cheese sauce on, as they can curl up a little with the heat)
Heat the milk until it is boiling. In a bowl, mix the cornflour with a little cold water to make a thin paste. Pour the boiling milk into the bowl and return this mixture to a clean pan and cook, whisking until it thickens. Stir in the soft cheese and pour onto the top pasta sheets.
Sprinkle the surface with the Parmesan and bake in the oven for 25 minutes.
This freezes well. I make it in portion sizes for nights when we can't be bothered to cook. I just take it out the night before and pop it in the oven when we get home
Yum!
2 tsp olive oil
350g - 500g skinless chicken breasts (cut into bite size chunks)
450g leeks (sliced thinly)
1 garlic clove (crushed)
400g can chopped tomatoes
2 tbsp tomato puree
1 tsp dried basil
150ml boiling water
8 sheets no pre-cook lasagne (we use green/spinach pasta)
For the sauce:
300ml skimmed milk
25g cornflour
200g soft cheese (Philadelphia)
Grated Parmesan for the top
Heat the oil in a pan and add the chicken, leeks and garlic. Stir fry for about 5 mins
Add the chopped tomatoes, tomato puree, basil and boiling water. Simmer for 15 mins
Preheat overn to GM 5/190 C/fan oven 170 C
Spoon half the chicken into a deep ovenproof dish and arrange 4 sheets of pasta on top. Spoon on the remaining mixture and fininsh with the last 4 sheets (I leave the last sheets off until ready to put the cheese sauce on, as they can curl up a little with the heat)
Heat the milk until it is boiling. In a bowl, mix the cornflour with a little cold water to make a thin paste. Pour the boiling milk into the bowl and return this mixture to a clean pan and cook, whisking until it thickens. Stir in the soft cheese and pour onto the top pasta sheets.
Sprinkle the surface with the Parmesan and bake in the oven for 25 minutes.
This freezes well. I make it in portion sizes for nights when we can't be bothered to cook. I just take it out the night before and pop it in the oven when we get home
Yum!
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