Lifestyle
One-pan lasagne recipe you can make any night of the week
Rather than using whole lasagne sheets in a layered bake, the pasta is cut into squares and stirred straight into the sauce.
Between the layering, the baking, and the washing up, lasagne is often saved for weekends or special occasions. This one-pan version changes all of that. It delivers all the flavour and indulgence of a traditional lasagne but with far less effort and only one pan to clean at the end. Recipe compliments of LANCEWOOD.
Ingredients
Meat sauce:
- 60 ml butter
- 15 ml olive oil
- 400 g chicken breast(s) , sliced lengthways
- salt & freshly ground black pepper to taste
- 150 g lasagne sheets, soaked in water and then cut into squares. Keep 125-160ml of the pasta water.
- 1 onion(s) , chopped
- 1 garlic clove(s) , crushed
- 30 ml flour
- 500 ml chicken stock
- 250 ml LANCEWOOD Sauce Delight Mushroom Sauce
- 5 ml mixed herbs
- 375 ml broccoli florets
- 250 ml LANCEWOOD Medium Fat Mozzarella, grated
- fresh basil, a few leaves
Method
- Heat the oil and half of the butter in a frying pan.
- Season the chicken breasts with salt and pepper to taste. Fry until golden and then remove from pan, cut into strips and set aside.
- Add the remaining butter to the pan and fry the onion and garlic until soft and golden. Add the flour and mix in. Slowly add the stock little by little and mix until smooth.
- Once smooth, stir in the cheese sauce, mixed herbs, broccoli and shredded chicken.
- Add the lasagne squares and mix through gently. Simmer over low heat until pasta is cooked. Gently mix in more pasta water if the mixture becomes too dry.
- Sprinkle the cheese over and place in a heated grill. Grill until golden and bubbling.
