Wednesday evening this week was really chilly and not in the least like summer here in the North West so what better way to spend the evening than with a lit fire, a bottle of one of our favourite reds and cooking one of our favourite Italian dishes.
I don’t know if this is an Italian dish per say but it is a great twist on the traditional lasagne. Lasagne is one of my favourite foods but in a bid to be healthier and eat less red meat this is a great option. I know there’s still the pasta sheets, creamy sauces and a small (large) amount of cheese in there but everything in moderation, right?! Go to the end if you want to know how to make it!
This is the perfect sort of meal for us as we can make a four person portion and freeze half for the future. It’s so nice to be able to have a ‘Here’s one I made earlier’ dinner on a lazy day!
What have you been cooking recently? Has the weather got you cooking wintery meals too?
If you’re wondering how to make it I thought I would include a brief description, not that I’m a culinary expert!
1) Brown your chicken and then toss your vegetables into the pan as well. I used broccoli, spinach and onion.
2) While you’re doing this you can also make your lasagne topper sauce (Bechamel sauce) if you’re like me and forgot to add it your grocery shop. This is super easy to make and you will only need a tiny bit of butter, a little flour and milk. I use this recipe from All Recipes
3) When your chicken and vegetables are cooked add your sauce for the middle. You could use your bechamel sauce if you have enough and just add some cheese for flavour or any cheesy pasta bake sauce from the shop.
4) Now is time to layer your chicken and vegetables with your pasta sheets, I had enough for two layers of each. Add the topper sauce to the top and cheese to taste.
5) Pop it in the oven for about 30 minutes till it’s just got brown on the top.
6) Serve with lots of salad and enjoy! Mmm!