This recipe happened by accident! It originally was supposed to be cannelloni but I ran out of cannelloni tubes and only had lasagna sheets. I’m not a fan of beef or mince so I found it amazing!
2 chicken breasts, chopped into cubes
100g cheddar cheese, grated
400g tin chopped tomatoes
2 tbsp tomato purée
3 garlic cloves, crushed
2 tsp basil
200g frozen spinach
1 onion, finely chopped
6 lasagna sheets
2tbsp plain flour
2 tsp mustard
2tsp chilli powder
Salt and Pepper
- Preheat oven to 200C/gas 6. In a frying pan, cook the chicken in a little oil until it turns white all over. Put to one side.
- In a large saucepan, fry onions until they start to brown. Add spinach, put lid on saucepan and cook on a medium heat for 8 minutes. Stir in flour and gradually add milk, stirring all the time. Mix in mustard and season with salt and pepper to taste. Take off heat and stir in half of the cheese and chicken.
- In another pan gently fry the garlic until it browns. Add basil, chilli powder and tomato purée. Cook until it starts to bubble.
- In a oven proof dish, cover half of the chicken mix in it. Put three pasta sheets on top, or however many it takes to cover the chicken. Cover the last of the chicken mix across the sheets. Place another layer of pasta sheets on top again. Pour the tomato sauce evenly on top. Top with cheese. Cook for 30 minutes in a preheated oven.