Serves: 4 - 6
Preparation time: 40 mins
Cooking time: 45 mins
1 onion, sliced
2 leeks, washed and sliced
1 clove garlic, crushed
350g (12oz) closed cup mushrooms, sliced
30ml (2 tbsp) hot vegetable stock
225g (8oz) small broccoli florets
40g (1.5 oz) butter/margarine
40g (1.5 oz) plain flour
850ml (1.5 pints) semi skimmed milk
175g (6oz) British Mature Cheddar Cheese, grated
280g (10 oz) cooked skinless, boneless chicken breast, diced
5-10ml (1-2 tsp) finely chopped fresh tarragon
sea salt and freshly ground black pepper
6-8 sheets no pre cook lasagne
fresh herb sprigs, to garnish
Place the onion, leeks, garlic and mushrooms in a saucepan with the stock and cook gently for about 10 mins, until the vegetables are softened, stirring occasionally. Remove from the heat, drain off the liquid and set aside.
Meanwhile, cook the broccoli florets in a saucepan of boiling water for 2 mins. Drain well and set aside.
Place the butter/margarine, flour and milk in a saucepan and heat gently, whisking continuously, until the sauce comes to the boil and thickens slightly. Simmer gently for 3 mins, stirring.
Reserve about half the sauce. Stir 140g (5oz) of cheese into the remaining sauce, stirring until melted, then add the vegetables, chicken, tarragon and seasoning and mix well.
Spoon half the chicken mixture over the base of a shallow oven proof dish or baking tin. Cover this with half the pasta. Repeat these layers, then pour the remaining sauce over the pasta to cover it completely and sprinkle with the remaining cheese.
Bake in a preheated oven at 180o C/ 350o F/ Gas Mark 4 for 40-45 minutes, until golden brown and bubbling. Garnish with fresh herb sprigs and serve with a mixed leaf salad and fresh crusty bread.
Recipes and links to cookery sites and on-line cookbooks.
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