The first bit is the boring bit, all the chopping. I chopped up two small onions, two large chicken breasts and about 400g of mushrooms. We normally add a few garlic cloves but had run out, unfortunately. They then need frying up until the chicken had browned and the onion softened. We normally do the mushrooms separately initially as they give off so much liquid and add them over they've shrunk down.
Next, add a can of chopped tomatoes, a couple of tablespoons of tomato puree and about 150ml of chicken stock. Let it bubble away gently for about five minutes.
Whilst the pan is bubbling away you need to make the cheese sauce. I leave this bit to Andrew as I am destined to only make lumpy sauces. He melts some butter in a pan and mixes in some flour, warming them until they combine. He then adds a couple of pints of milk gradually, cooking all the time. Once it thickens, add about 100g of Cheddar and stir through.
You can then start to assemble the lasagne. Pour a little of the sauce into the bottom of the dish to stop the lasagne sheets from sticking.
Place lasagne sheets on top to cover the surface area.
Pour half of the meaty sauce onto the lasagne sheets and spread it evenly.
Repeat the process, add another layer of lasagne sheets and the other half of the meaty sauce.
Finally, add another layer of lasagne sheets and the rest of the cheese sauce. Top with around 100g of Cheddar.
Pop it in the oven for about half an hour at 200C until the cheese is golden.
Ta daa! This feeds two of us for two nights, it's so nice not having to do anything other than pop it in the oven on the second night to warm through. The way we make it, it's about 800 calories a portion, so a great meal after a long frosty walk.
If you give it a try, let me know what you think of it.