@jessthomofit: HUNGRY GIRL DINNER EP 9 🍝 Roast chicken and veggie lasagne, an easy twist on a classic lasagne, that tastes so good and is much simpler to make! 📌 496 cals, 4g fibre, 38g protein SERVES 4: 400g roasted chicken breast (skinless) 750g mediterranean veggies 1 tbsp olive oil 400g tin chopped tomatoes 1/4 tsp dried basil 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp dried parsley 1 tsp worcestershire sauce 2 tbsp flour 2 tbsp salted butter 300ml skim milk 100g reduced fat cheddar 100g light soft cheese 45g parmesan 186g dried lasagne sheets (you may need more or less depending on the size of dish you use) To serve - 30g rocket 5g balsamic glaze Salad veggies of your choice (optional) 1. Roast your whole chicken according to time on the packet and allow to rest for 30 mins before carving. 2. Add your pre prepared veggies to a baking dish and toss in the olive oil and some salt then roast in the oven according to the packet instructions. 3. Melt the butter over a low medium heat then whisk in the flour until a roux forms, then slowly add the milk, stirring continuously until a thick white sauce is formed and all the milk is used. 4. Stir through the grated cheese and the soft cheese with some salt and pepper. 5. Once the veggies are cooked, add the chopped tomatoes, herbs and worcestershire sauce to the baking dish and using a hand blender, blend the veggies into the tomatoes. 6. Mix the chicken through the veggie tomato sauce. 7. Layer up the lasagne in a new baking dish, meat, pasta, sauce as many times as you like (I did 2 layers but 3+ layers would be fab if you have a smaller dish!) 8. Top with the parmesan and ENJOY!! #EasyRecipe #EasyRecipes #dinner #DinnerIdeas #comfortfood

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Tuesday 18 August 2026 17:30:57 GMT