• 1 tbsp vegetable oil
  • 1 onion finely, chopped
  • 2 carrots, peeled and finely chopped
  • 2 tsp dried tarragon
  • 50g plain flour
  • 500g passata with onion and garlic
  • 80g soft cheese
  • 460g chicken breast fillet, cut into pieces
  • 200g young leaf spinach
  • 300ml semi-skimmed milk
  • 4 fresh lasagne sheets
  • 30g lighter mature cheddar, grated
  • 70g wild rocket leaves, to serve


  1. 1

    Heat the oil in a large pan and cook the chicken. Add the onion and carrots and cook for 5 minutes until softened. Add 1 tsp tarragon and 20g flour for the final 2 minutes.

  2. 2

    Stir in the passata, then cook for 4-5 minutes. Stir through half the soft cheese, the chicken breast pieces and the spinach. Cook for 2-3 minutes until the spinach has wilted.

  3. 3

    Meanwhile, pour the milk into a small pan and set over a medium-low heat. Mix together the remaining flour with 3 tbsp water to form a paste. Just before the milk comes to a simmer, whisk in the paste, whisking continuously for 4-5 minutes until the sauce has thickened. Remove from the heat and stir in the remaining soft cheese.

  4. 4

    Preheat the oven to 200°C/gas mark 6. Spoon 1⁄3 of the chicken mixture into a 1½-litre baking dish, then top with lasagne sheets and a layer of white sauce. Continue layering the chicken mixture, sauce and lasagne sheets, finishing with a lasagne sheet topped with white sauce. Sprinkle over the grated cheese and remaining tarragon. Bake for 30 minutes, until golden. Serve with the rocket leaves.

Nutritional Details

Each serving provides
  • Energy 2127kj 508kcal 25%
  • Fat 15.0g 21%
  • Saturates 6.5g 33%
  • Sugars 16.7g 19%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

40.5g carbohydrate 7.2g fibre 49.3g protein

Also in these Scrapbooks

Back to top