- 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 Cheddar, grated
- 70 g wild rocket leaves, to serve
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.
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.
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.
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.