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.

Watch the video here

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.

1. Heat some oil in a large pot.
2. Add the onion and fry for a couple of minutes until translucent.
3. Add the pepper and mushrooms and further fry for a couple of minutes.
4. Add the chicken, garlic and cornflour stirring to coat.
5. Add the stock and and the herbs, bring to the boil.
6. 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

1. Add the cornflour, butter, garlic granules and milk to a large pot.
2. Bring to the boil slowly, stirring all the time.
3. Remove from the heat and add the cheese stirring until melted.
4. Salt and pepper to taste.

Compiling the dish

1. Lightly oil a square ashet, not forgetting the sides.
2. Line the base with lasagne sheets.
3. Spread over some chicken mix.
4. Add a layer of lasagne sheets.
5. Cover with the cheese sauce.
6. Repeat the process, retaining any leftover chicken mix.
7. Sprinkle over some cheese.
8. Bake in the middle of a moderate oven, 180’c, 375’f gas mark 4 for 45mins.
9. Serve on it’s own or with salad.

Day 2

1. Slowly bring your mix to the boil, thinning with milk as necessary.
2. Cook for around 30 mins adding around 50g of grated cheese if desired.
3. Cook enough spaghetti for four and toss through the sauce.
4. Serve and enjoy.