September – Chicken, bacon and butternut squash lasagne
300g cooked chicken, cubed
400g butternut squash, cubed
1/2 tbsp. olive oil
100g smoked streaky bacon, chopped
1 onion approx. 150g, chopped
300g carrots, peeled cut into 1/4s lengthwise and cut in to ½ cm chunks
½ tsp. dried thyme
1 x 200g tin sweetcorn, drained
6 lasagne sheets, approx. 105g
500ml semi skimmed milk
1 x chicken stock cube dissolved in 200ml boiling water
50g cheddar cheese grated
300g green beans
Preheat the oven to 200C.
Place the butternut squash in an oven proof dish and mix well with the olive oil. Season with salt and pepper and place in the oven to roast until softened for about 20-25 minutes.
Meanwhile place the bacon and onion in a non-stick pan, cook gently on a medium heat letting the onion cook in the bacon fat. Add the thyme, carrots and 4-5 tbsps. water. Pop a lid on the pan and let the vegetables sweat for 5 minutes until softened.
Add the sweet corn and mix well.
In a jug mix the cornflour and milk, add to the vegetables along with the stock and stir until the sauce starts to thicken (4-5 minutes). Finally add the chicken, roasted squash and the spinach. Stir well until the spinach is wilted.
In an oven proof dish place a layer of sauce in the bottom followed by three sheets of lasagne. Repeat leaving enough sauce for a final layer of sauce. Top with cheese and breadcrumbs and place back in the oven for 35-40 minutes or until the lasagne is cooked through.
Add the green beans for a pan of boiling water and cook for 3-5 minutes until cooked to your liking. Drain and serve with the lasagne.
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