Chicken Lasagne

• 1 tbsp olive oil
• 2 chicken fillets
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• ½ tsp dried oregano 
•    1 tbsp chilli oil
•    1 tbsp tomato purée
•    400g tin chopped tomatoes
•    4 lasagne sheets
•    1/2 courgette cubed
•    6 baby corn sliced 
•    Handful of  Spinach 

For the cheese sauce

• 20g butter
• 20g plain flour
• 200ml semi-skimmed milk
• 80g Cheddar, grated
• ½ tsp English mustard. 
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Method

1)Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl

2)Add the onion and garlic to the pan; cook for 5 mins, or until softened. Stir in the oregano, chilli, tomato purée, courgette, baby corn and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for 5 mins. Add in the spinach until wilted. 

3)For the sauce, melt the butter in a pan, then stir in the flour; cook for 1 min. Gradually add the milk. Bring to the boil, then simmer, stirring, for 5 mins. Remove from the heat. Stir in 60g cheese and the mustard; season.

4)Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the sauce and scatter over the remaining cheese. Bake for 20 mins, or until golden.

Read more at https://realfood.tesco.com/recipes/chicken-lasagne.html#RYCjo1WcygbtTB0I.99