Chicken lasagne recipe

Chicken lasagne recipe

Chicken lasagne is a wonderful dish for all the family. I’ve cheated with the white sauce and made a quick creamy sauce instead. There are fewer layers than in a traditional lasagne but it’s still creamy and delicious. Soaking the lasagne sheets in water first ensures they will cook quickly.

About Time

• Serves 4
• (ragu only, defrost completely before heating through and assembling the lasagne)
• Ready in 1 hour 20 minutes

Ingredients:

• Low-calorie cooking spray
• 1 onion, finely chopped
• 2 celery sticks, finely sliced
• 2 carrots, finely chopped
• 500g skinless and boneless chicken thighs, visible fat removed, roughly chopped
• 250g button mushrooms, roughly chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 1 chicken stock cube
• 25g fresh basil, leaves picked
• 10-12 dried lasagne sheets
• 400g plain quark
• ¼ tsp ground nutmeg
• 30g ready-made white breadcrumbs
• 20g fresh Parmesan, finely grated
• Mixed-leaf salad or vegetables, to serve