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


  1. 1

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

  2. 2

    Stir in the passata, then cook for 4-5 minutes. Stir through 40g of 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 tablespoons 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, fan 180°C, gas 6. Spoon 1⁄3 of the chicken mixture into a 1.5-litre baking dish, then top with a lasagne sheet (you may have to use more than 1 per layer, cutting to size) 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

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