Meat sauce:
60ml butter
15ml olive oil
400g chicken breast(s)
sliced lengthways
salt & freshly ground black pepper to taste
150g lasagne sheets
soaked in water and then cut into squares. Keep 125-160ml of the pasta water.
1onion(s)
chopped
1garlic clove(s)
crushed
30ml flour
500ml chicken stock
250ml LANCEWOOD Sauce Delight® Mushroom Sauce
5ml mixed herbs
375ml broccoli florets
250ml LANCEWOOD® Medium Fat Mozzarella
grated
fresh basil
a few leaves
Heat the oil and half of the butter in a frying pan.
Season the chicken breasts with salt and pepper to taste. Fry until golden and then remove from pan, cut into strips and set aside.
Add the remaining butter to the pan and fry the onion and garlic until soft and golden. Add the flour and mix in. Slowly add the stock little by little and mix until smooth.
Once smooth, stir in the cheese sauce, mixed herbs, broccoli and shredded chicken.
Add the lasagna squares and mix through gently. Simmer over low heat until pasta is cooked. Gently mix in more pasta water if the mixture becomes too dry.
Sprinkle the cheese over and place in a heated grill. Grill until golden and bubbling.
