2 Carrots (sliced)1/2 Red onion (or white onion) finely chopped5 Spring onions (finely chopped)2 Leeks (sliced)Sweetcorn4 Mushrooms (sliced)300 g Chicken (cubed, or could use left over cooked chicken shredded)2 Tins of mushroom or cream of chicken soup1 Box of pasta sheets3 Tbsp Cornflour1/2 pint MilkCheddar CheeseEnglish MustardNutmegCherry Tomatoes (or normal tomatoes, sliced) for topping
- Preheat oven to Gas Mark 5 (see conversion calculator on home page to convert temperatures)
- Cut and prepare all the vegetables and chicken
- Spray fry light oil into a large pan and add onion, fry for 5 mins on a mid heat until light brown in colour
- Add chicken and keep stirring until completely sealed and changes to light brown in colour
- Add rest of vegetables and turn down heat
- Pour over tins of soup and stir in to vegetables and chicken
- You may need to thicken mixture by making up some cornflour with milk to a thick consistency. Then take pan off of the heat and stir in mixture before bringing back to heat and keep stirring (keep stirring to avoid lumps) until completely thickened
- In a separate pan, make up cheese sauce by warming up milk in a pan until hot to touch but not boiling
- Mix some more cornflour with milk until thick in consistency
- Take milk off of the heat and stir in cornflour paste
- Keep stirring at all time and then bring back to a low heat
- Once mixture starts to thicken, add cheese, mustard and nutmeg
- Then layer up lasagna in an over proof dish
- Cover with cheese sauce and some more grated cheese and sliced tomatoes
- Cover with tin foil and bake in the oven for 30-45 mins
- Remove foil ten to fifteen mins before the end to get a nice brown top
Healthy Tips: Use low fat soup, skimmed milk, turkey instead of chicken, low fat cheese or Philadelphia, garlic and herd or chives in white sauce rather than full fat cheddarTop Tip:By using a stronger flavor cheese you will use less cheese
What you will need...