Chicken and Spinach Lasagne

Pre-heat oven to: 180°C/350°F/Gas 4
Time in oven: 40 minutes in total
Serves: 4


Meat Sauce:
1 oz/25g butter
1 oz/25g flour
½ pt/300ml milk
½ level tsp salt
¼ level tsp ground nutmeg
8 oz/225g cooked chicken, minced
6 sheets lasagne

Tomato Sauce:
1 oz/25g butter
1 large onion, finely chopped
14 oz/400g tin chopped tomatoes
1 pt/600ml water
1 chicken stock cube
3 level tblsp tomato purée
8 oz/225g spinach, cooked and chopped
1 level tsp marjoram

2 oz/50g breadcrumbs
2 oz/50g cheddar cheese


Meat Sauce
1. Put butter, flour and milk in saucepan and bring slowly to the boil, stirring continuously with wooden spoon or hand whisk.
2. Add remaining meat sauce ingredients, except pasta, and stir well until mixed.

Tomato Sauce
1. Melt butter in large saucepan and add onion. Cook until soft, add remaining ingredients and bring to the boil. Add tomatoes and simmer for 5 minutes.
2. Pour a small amount of tomato sauce into a buttered lasagne dish and cover with 3 sheets lasagne.
3. Pour meat sauce over and cover with remaining sheets of lasagne.
4. Pour tomato sauce over.
5. Bake in centre of oven for 30 minutes.
6. Sprinkle breadcrumbs and grated cheese over top and bake for a further 10 minutes.

Janet Smith, Coatbridge