Ma’s Lasagne

Name: Ma’s Lasagne
Yield: 8 (pieces)
Cuisine: British
Ingredients: 50 g Butter; 1/3 cup Cornstarch; 1 cup Milk, roughly; To taste Curry powder; To taste Black pepper; To taste Chicken salt; 1/2 cup roughly Tasty cheese, grated; 500 g Lean chicken mince; 750 g Bolognese/marina sauce (homemade or store bought); 6-8 lasagna sheets; 1 cup four-cheese mix or 8 cheese melt

Phoebe Buckingham @cook_16632665

This is one of my favourite cheat foods of all time. Since my Ma can’t eat much beef without feeling unwell we use chicken, which not only is delicious, but also much leaner and so it tastes healthier and less fatty than a beef lasagne.

Phoebe Buckingham @cook_16632665

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Ingredients

8 (pieces)

Béchamel sauce
50 gButter
1/3 cupCornstarch
1 cupMilk, roughly
To tasteCurry powder
To tasteBlack pepper
To tasteChicken salt
1/2 cuproughly Tasty cheese, grated
500 gLean chicken mince
750 gBolognese/marina sauce (homemade or store bought)
6-8lasagna sheets
1 cupfour-cheese mix or 8 cheese melt

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Steps

1

Cook the chicken mince, breaking up, over high-heat, until cooked through, but not browned in a non-stick pan (or use cooking spray if you don’t have non-stick). Remove from heat and add your marinara (or bolognese) of choice. Set aside.
2

To make the béchamel, melt the butter in a small saucepan over a medium-high heat, and then add the flour, stirring together into a roux with the heat still on.
3

Quickly add the milk and whisk until beginning to thicken. Add cheese and continue to whisk until thick sauce-like consistency. This will happen very quickly so be prepared to turn heat off. Add more milk/cornstarch until desired thickness. Add pepper, chicken salt and curry powder to taste.
4

In a large Bain Marie tray, lay out the first layer of lasagne sheets, and top with half of the mince mixture, then top with half of béchamel. Repeat this step once more and then top with cheese melt.
5

Turn oven to 200 degrees (Celsius) and bake until cheese has completely melted and is browned on top.
6

Remove the lasagne from the oven and let rest for 5-10 minutes before slicing into 8 pieces and serving with sides of choice. (Or by itself!)