Cajun Chicken Lasagne (HC)
Ingredients
1 tsp olive oil
½ onion. finely diced
½ red pepper, finely diced
4 mushrooms, diced
½ garlic clove, crushed
1 tbsp tomato puree
½ tbsp Cajun seasoning (to taste)
1 tsp smoked paprika
½ tsp dried parsley
Freshly grounded black pepper (to taste)
125g chicken, cooked and chopped into bite-sized pieces
1 ½ tsp plain flour
230ml boiling water
¼ chicken stock cube (low sodium)
1 tbsp full-fat creme fraiche
2 lasagne sheets (wholewheat if possible - can also use green (spinach) lasagne sheets or any lasagne sheets of your choice)
15g cheddar cheese, grated
Large mixed salad
Instructions:
Preheat the oven to 180°C (fan)
Heat the olive oil in a large high-sided frying pan, add the onions, peppers and mushrooms and cook until the vegetables are soft.
Add the garlic, tomato puree and spices/herbs and black pepper and stir to combine. Cook for 1-2 minutes to realise the aromats.
Mix in the cooked chicken, add the plain flour, and cook for 2 minutes.
Slowly add the boiling water, stock cube and creme fraiche, stirring constantly until it forms a thick sauce.
Taste test and add more spices if necessary.
To assemble, divide the chicken mixture into 3. Place a third of the chicken mixture into a suitable oven-proof dish and cover with a sheet of lasagne.
Repeat with the remaining mixture and lasagne sheet, then sprinkle the grated cheese.
Bake in the oven for approximately 35-40 minutes or until the lasagne sheets are cooked.
Serve with a large mixed salad of your choice.
Top Tip
This recipe is good for batch cooking and can be portioned up and frozen for use another time.
