About this recipe:You make this as if you are making beef or lamb lasagne, but with chicken instead. I first made it by accident with leftovers, but it went down a treat. Add peppers or courgettes to the lasagne, or whatever veg you have in your fridge. Serve with garlic bread or salad.
About 1 tablespoon oil for frying
1 medium onion, diced
2 large tomatoes, chopped
Leftover roast chicken, sliced
Sliced vegetables, such as courgettes or peppers
1 chicken stock cube
300ml (½ pt) milk
2 tablespoons cornflour
Salt and pepper, to taste
1 large piece Parmesan cheese, grated
1 pack lasagne pasta sheets
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Heat oil in a frying pan over medium heat; cook chopped onion until softened. Add chopped tomatoes, cooked chicken pieces and any chopped vegetables you'd like to use. Stir well; add a crumbled stock cube and cook for a few minutes to soften vegetables (if using).
Preheat oven to 200 C / Gas 6.
Put milk, cornflour, salt and pepper into a saucepan and stir until smooth. Add grated cheese until thick. Reserve some cheese for topping.
Spoon some of the chicken mixture into a large ovenproof dish, pour some cheese sauce on top and arrange pasta sheets in a row. Repeat, alternating layers until used up. Sprinkle cheese on top.
Place in hot oven and cook about 45 minutes until pasta is soft and top is golden brown.