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Chicken, Leek and Sweetcorn Lasagne
“Like most people I always have chicken in my fridge so this Lasagne is the perfect way to provide a quick and easy homemade meal. This is a real winner for the kids, who are nuts about anything with sweet corn.” Kirstie Allsopp
Serves: 6
Preparation time: 20 minutes
Cooking time: 45 minutes
Approximate cost per portion: £1.83
Ingredients
1 tbsp vegetable oil
600g skinless, boneless chicken breasts, chopped into small chunks
1 large leek, sliced
100g frozen sweet corn, thawed
500g jar Dolmio Roasted Onion & Garlic Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
470g jar Dolmio Creamy Sauce for Lasagne
25g grated Mozzarella cheese
To serve
Fresh side salad (chunky cucumber, tomato, red onion and chopped basil)
Directions
- Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the oil in a large frying pan and add the chicken, stir-frying it over a high heat until seared and browned – about 3-4 minutes. Add the leeks and cook for a further 2-3 minutes
- Tip in the sweet corn and the Dolmio Roasted Onion & Garlic Sauce for Lasagne, stir and bring to the boil, then remove from the heat
- Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
- Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a fresh side salad of chunky cucumber, tomato, red onion and chopped basil
Cook’s tips: Add 100g sliced closed cup mushrooms to the mince mixture when you add the sweet corn. Make sure that you choose Lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use)
More Recipes From Kirstie Allsop
Chicken, Leek and Sweetcorn Lasagne
Haddock & Prawn Lasagne
Aubergine, Tomato and Parmesan Lasagne
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