This recipe I made for the first time as I was videoing it; which it has to be said was a little daunting, however not only did it work and turned out to be delicious; it also had enough left over to have with Spaghetti the following night. A great value for money meal which ultimately shall feed eight people.
Day One
Creamy Chicken Lasagne

Photo by Kenny Armet
(serves 4)
- Dried Lasagne sheets
- 4 cooked chicken thighs stripped. I cooked these in 1 pint of stock retaining liquid for sauce.
- 1 onion chopped finely
- 1 red pepper chopped finely
- Mushrooms finely diced, approx 6
- 1½ dsp of cornflour
- 1 tsp of garlic granules
- A pinch of Rosemary and Thyme
- Salt and pepper to taste.
- Heat some oil in a large pot.
- Add the onion and fry for a couple of minutes until translucent.
- Add the pepper and mushrooms and further fry for a couple of minutes.
- Add the chicken, garlic and cornflour stirring to coat.
- Add the stock and and the herbs, bring to the boil.
- Set aside.
Cheese Sauce
- 2 dsp of cornflour
- 25g of butter
- 200g of grated mature cheese
- 1 pint of milk
- ¼ tsp of garlic granules
- Salt and pepper to taste
- Add the cornflour, butter, garlic granules and milk to a large pot.
- Bring to the boil slowly, stirring all the time.
- Remove from the heat and add the cheese stirring until melted.
- Salt and pepper to taste.
Compiling the dish
- Lightly oil a square ashet, not forgetting the sides.
- Line the base with lasagne sheets.
- Spread over some chicken mix.
- Add a layer of lasagne sheets.
- Cover with the cheese sauce.
- Repeat the process, retaining any leftover chicken mix.
- Sprinkle over some cheese.
- Bake in the middle of a moderate oven, 180’c, 375’f gas mark 4 for 45mins.
- Serve on it’s own or with salad.
Day 2
- Slowly bring your mix to the boil, thinning with milk as necessary.
- Cook for around 30 mins adding around 50g of grated cheese if desired.
- Cook enough spaghetti for four and toss through the sauce.
- Serve and enjoy.
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