Chicken & Kale Lasagne

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Chicken & Kale Lasagne

My lovely neighbour came across with some fresh Kale the other day from her garden, so I decided to give a Chicken & Kale Lasagne a go, and this was delicious, full of flavour, nutritious and filling all at the same time. Another great wee recipe that the family can share.

Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures. It’s low in calories, low in fat, high on protein and potassium too, so a good all rounder vegetable to add to you diet.

Recipe makes 2 portions

For the Filling:-

2 Chicken Breasts

1 Bunch of kale

1 Carrot, grated

1 Leek, thinly sliced

1 Clove garlic, crushed

1/4 Tsp Nutmeg

1/2 Tsp Smoked Paprika

200g Chicken Stock

Salt & Pepper to season

Lasagne Sheets

For the Sauce (or you can use a Bechamel instead if you prefer):-

300ml Creme Fraiche

150g Grated Cheese (of your choice, I used a mild cheddar) plus 50g optional for topping

  1. Season chicken breasts and place in a pan with the chicken stock, bring to the boil then simmer for about 45 mins – 1 hour, then shred with 2 forks. Most of the stock should have evaporated.
  2. Pre-heat your oven to 180 deg.
  3. Blanch the kale in boiling water for about 1 minute, drain and slice into fine pieces.
  4. Add to the pan the leeks, kale & carrot along with seasoning, garlic & nutmeg, stir through until mixed and warmed, a few minutes.
  5. Meanwhile, in a separate pan mix on a low heat the creme fraiche & cheese to make a smooth sauce. Do not allow to boil or the creme fraiche will curdle.
  6. In an oven proof dish, layer your lasagne, chicken filling first then lasagne sheets, then more filling, then lasagne sheets. Pour over your sauce mix evenly and finish with extra cheese and little sprinkle of smoked paprika. Bake in an oven for 45 minutes or until topping is browned and bubbling.
  7. Serve & Enjoy.

Lasagne

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I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.

 

Makes 4 portions

400g Scottish Mince

1 Carrot, chopped

1 Onion, chopped

1 Red Pepper, chopped

2 tbsp Tomato Paste

1 400g tin chopped tomatoes

2 Oxo cubes

1 tbsp Worcestershire Sauce

1 tbsp Mixed Italian Herbs

2 tsp Dried Garlic Granules

For the White Sauce

350g Natural Yoghurt Fat Free

1/2 tsp Mustard

120g Low Fat Cheddar

2 eggs

Lasagne Sheets – I made my own but you can buy ready made

 

  1. Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
  2. Add the mince and brown.
  3. Add the Italian herbs and Worcestershire sauce and stir through
  4. Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
  5. Put lid on and simmer for 30 minutes
  6. Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
  7. To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)                      20191124_162224
  8. Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
  9. I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.

Yummy!

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Classic Lasagne

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My first try at making my own lasagne and it was delicious, there are so many different ways to making a lasagne but I decided to start it would be the classic, as you can never really go wrong with the good old recipes.

My new oven actually has a Lasagne setting which took away my thinking of what the correct temperature, humidity and cooking elements to be used. I am impressed, a perfectly baked lasagne. (ok some may say a bit too browned on top, but my partner likes it that way…lol).

Makes for 2-3

250g minced beef

1 red onion – finely chopped

1 clove of garlic – crushed

1 tbsp olive oil for fry

1 red pepper – diced

1 tbsp flour

250g tomatoes, skinned and chopped (to skin, score tomatoes and place in a pot of boiling water for about 10 mins, the skin will then easily peel away) or you could use chopped tin tomatoes.

2 tbsp tomato puree

100ml beef stock

100ml white wine

2 tsp dried oregano

Salt & pepper

Lasagne sheets – I used wholewheat

For the sauce

25g butter

25g flour

250ml milk

150g grated cheddar cheese

 

Method:-

  1. Gently fry the onion and garlic in a pan with the oil for a few mins until brown.
  2. Add the mince and cook through
  3. Add the chopped pepper and cook for a few mins
  4. Add the tomatoes, stock, wine, tomato puree and oregano, season well, mix through and simmer for 30 mins uncovered. If still too wet, add some flour to help thicken or increase heat and boil for a couple of mins. 20170522_175815
  5. Meanwhile to make the cheese sauce, add the butter, milk and flour to a pan and gently heat through stirring continuously until it starts to bubble, then add 100g of the grated cheese and mix through for about 2 mins. 20170522_175840
  6. Place some of the meat in a lasagne dish, then cover with some lasagne sheets, then pour over some of the cheese sauce, continue to layer until you finish with the sauce. I got 2 layers. Sprinkle with the remainder of the cheese.
  7. Set your oven to 170 deg fan and cook for approx 35-40 mins if you haven’t got a lasagne setting.
  8. Serve. Oh yummy!

You can do a vegetarian version by replacing beef stock and mince with veg stock and vegetables of your choice. You could even do a chicken lasagne with chicken stock. The options are endless.

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