Mon, 24 August 2020
Ingredients:
9-12 dried lasagne sheets
1 courgette cut into 9-12 ribbons (using a vegetable peeler)
2 tbsp Irish Rapeseed oil
200g fresh washed spinach
1 large onion
2 carrots, finely chopped and diced
2 celery sticks, finely chopped and diced
2 cloves garlic, minced or finely minced
500g ground minced Irish chicken
800g tin of chopped tomato
50g tomato paste
3 tsp sugar
1 tsp dried oregano
4-5 fresh basil leaves, chopped (or 1 tsp dry basil)
salt and freshly ground black pepper
White Topping sauce
60 g butter
60 g flour
40O ml milk
200ml of vegetable stock (if using a stock cube be careful of salt content)
1/2 tsp nutmeg
salt and freshly ground black pepper
Topping
200g Grated Irish Cheddar Cheese
Method:
1. First, we will make the topping sauce. In a heavy based pan, melt the butter, add the flour,
cook over a low heat for 1-2 minutes, gradually add the milk and stock, bring to the boil,
stirring all the time to avoid lumps forming, cook for 15 minutes, season with salt, pepper
and grated nutmeg.
2. Heat a heavy based large frying pan, add some oil, now add the garlic, diced onion, diced
carrot and celery, cook until it softens
3. Now add in the chicken and continue cooking for 3-4 minutes, if the chicken is lumpy break
it down with a fork
4. Add the tomato puree and chopped tomatoes and continue cooking for 10-15 minutes
5. Grease an oven friendly (8x12inch) dish with oil. Add a layer of white sauce, now add 3-4
lasagne sheets (enough to cover the base of the dish), place 4 courgettes ribbons on top.
6. Now cover with a layer of chicken mince, ensuring to leave enough room for 2 more layers
7. Layer 3-4 more lasagne sheets o top of chicken mix, add 4 courgette ribbons, now add some
more white sauce, enough to cover, top with some fresh spinach and a sprinkle of grated
cheese and another layer of chicken mixture
8. Repeat the process so you now have 3 layers, except on the top of the last layer, cover with
lasagne sheets only and then the remaining white sauce.
9. Cover carefully with foil and place in a pre – heated oven of 180c for 20 minutes
10. Remove foil and sprinkle with the remaining Irish grated cheddar and cook uncovered for a
further 15 minutes.
11. Lasagne can be divided and eaten straight from the oven, but I find it is better to cooking
advance and cool, divide and heat up individually in an oven or microwave.
12. Lovely with a baked potato and salad
Enjoy!
