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Annabel Karmel
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Chicken & Sweet Pepper Lasagne

Shake things up in the kitchen with a spin on a classic lasagne recipe, by using chicken & sweet peppers instead.

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 6
Great for:  Kids - 2-4 Years Kids 4+ Years
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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
  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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