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Piccolo Tomatoes December 2018
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Ingredients

To make the filling:

  • 1 tbsp olive oil
  • 1 large red onion, chopped
  • 1 large red pepper, chopped & deseeded
  • 2 cloves garlic, crushed
  • 2 chicken breasts, diced
  • 2 x 400 g tins cherry tomatoes
  • 2 tbsp sundried tomato paste
  • dash of sugar
  • 100 g spinach, chopped
  • 1 large red pepper, chopped & deseeded

To make the sauce and assemble the dish:

  • 45 g butter
  • 45 g flour
  • 600 ml milk
  • 100 g Parmesan cheese, grated
  • 1 tsp Dijon mustard
  • 6 sheets lasagne

Method

  1.  Heat the oil in a deep frying pan. Add the garlic, pepper and chicken and gently fry for 2 minutes. Add tomatoes, sundried tomato paste, sugar and simmer for 5 minutes. Add the spinach, stir until wilted.
  2. To make the cheese sauce. Melt the butter in a saucepan. Add the flour, then whisk in the milk. Whisk over the heat until thickened. Add the mustard and two thirds of the cheese and season to taste.
  3. Spoon a third of the tomato sauce in the base of an ovenproof dish. Spoon a third of the cheese sauce on top. Arrange the three sheets of lasagne on top. Repeat twice so you have 2 layers of lasagne and three layers of tomato and cheese sauce. Sprinkle the remaining cheese on top.
  4. Bake for 30 to 40 minutes at 200 C Fan / 220 C / Gas 6 or until bubbling and the pasta is soft.
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