Chicken and broccoli lasagna

I came across this beauty when I was trying to use up the last of the chicken from our Sunday roast. It’s a great, tasty way to create another meal out of something you might otherwise have just thrown away.

I started by stripping the chicken carcass, you’ll be surprised at how much left over chicken you can get off, regardless of how well you have carved the chicken!

C&B lasagne

Ingredients: (serves 2)

  • 175g cooked, shredded chicken
  • 175g broccoli
  • 175g spinach
  • Hand full of mushrooms
  • 25g butter
  • 300ml milk
  • 25g cornflour
  • ½ tsp mustard
  • ½ tsp paprika
  • 1/3 pack of pasta sheets (depending on the size of your casserole dish / loaf tin)
  • 100g cheddar cheese

 

Method:

Pre-heat your oven to 200c. Place the spinach, broccoli and mushroom into boiling, salted water. Only leave in the pan for around 2-3 mins as you don’t want them to go mushy in the oven.

Melt butter in a small saucepan. Once melted remove from the heat and add the cornflour. Mix until it forms a paste and then add the milk. Whisk well and return to the heat for several minutes, whisking until the sauce starts to thicken.

Add the mustard and ¾ of the cheese. Use around ¾ of the sauce to mix with the chicken, broccoli, spinach and mushrooms, keeping back a few tablespoons worth.

Season with salt and pepper.

Using the mix and pasta sheets start to make layers in your casserole dish/loaf tin. I prefer to use a loaf tin and I made 3 layers.

Top with remaining sauce and cheese.

Bake for around 30 mins until the lasagne sheets are cooked through and everything is piping hot.

I serve with a nice crisp salad.

Do you have any left-over meal recipes? We would love to hear of them!

You can also find blogs from David-Jack Taylor at iCount Money and ClearDebt

 

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