Prep Time: 5 - Cook Time: 70 - Serves 4
1 pack Chicken Italia Mince
2 cloves finely chopped
1 large onion finely diced
1 large carrot finely diced
2 sticks celery finely diced
1 tbsp tomato puree
2 cans chopped tomato
1 large bag spinach
1 bunch basil
400g lasagna sheets
2 balls mozzarella torn into small pieces
20g parmesan cheese
For the sauce
60g butter
60g plain flour
600g semi skim milk
Small grating nutmeg (optional)
20g parmesan cheese
How too
Preheat the oven 180 degrees c fan
Heat 1 tbsp oil in a large frying pan over a medium high heat
Fry the mince for 3-5 minutes until golden, remove
Reduce the heat to medium, add the garlic, onion, carrot and celery with a pinch of salt. Cook for 5 - 8 minutes until soft
Add the chicken back to the pan with the tomato puree, tinned tomatoes and half the basil. Simmer for 20-30 minutes until thick.
Meanwhile make the white sauce.
Melt the butter in a saucepan over a medium heat. Add the flour, cook for a couple of minutes stirring all the time until you have a paste
Gradually pour in the milk, stirring all the time until smooth. Simmer for 5-10 minutes until thick stirring all the time. Then add the nutmeg using parmesan. Season to taste
when the chicken has had 20-30 mins and is thick transfer half to an oven proof dish. Cover with 1 layer of lasagna sheets. Spread over half of the sauce. Repeat the process.
Top with mozzarella and parmesan.
Bake for 20-30 minutes until golden and bubbly
Enjoy!