We know you all love chicken as well as lasagne, so why not have both? Chopped chicken makes a great lasagne filling, especially when mixed with sweetcorn and leeks. Use turkey for a lower fat twist.
- 1tbsp vegetable oil
- 600g skinless, boneless chicken breasts, chopped into small chunks
- 1 large leek, sliced
- 100g frozen sweetcorn, thawed
- 500g jar Dolmio Roasted Onion & Garlic Sauce for Lasagne
- 6-8 lasagne sheets (weighing about 100-135g)
- 470g jar Dolmio Creamy Sauce for Lasagne
- 25g grated Mozzarella cheese
- Fresh salad, to serve
Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the oil in a large frying pan and add the chicken, stir-frying it over a high heat until seared and browned – about 3-4 minutes. Add the leeks and cook for a further 2-3 minutes
Tip in the sweetcorn and the Dolmio Roasted Onion & Garlic Sauce for Lasagne, stir and bring to the boil, then remove from the heat.
Tip half the mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a fresh salad.
You could add 100g sliced closed cup mushrooms to the mixture when you add the sweetcorn. Make sure you choose lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use)