Lasagne is one of the most cooked meals in this house as we are all big pasta lovers. And best of all a lasagne doesn’t have to consist of a Bolognese type mixture, you can use chicken, turkey, sausage and even fish.
This dish has been featured on our social media pages a few times now and for good reason, its a massive hit in our house. We even do a festive version at Christmas and add stuffing and pigs in blankets to it.
Feel free to swap the homemade cranberry sauce to a shop brought version if you prefer and as I always mention swap the cheese to your favourites too.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Cheese grater with varying grater sizes.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
- Silicone whisks in varying sizes.
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- Dried lasagne pasta sheets
- 4 chicken breasts, diced small
- 4 slices smoked bacon, fat removed and diced (or use leftover cooked smoked gammon)
- 10 – 15 brussel sprouts, shredded
- 4 tablespoons cranberry sauce (we make our own but use shop brought if you prefer)
- 1 tablespoon cornflour
- 200ml whole milk
- 30g parmesan cheese, grated
- 2 teaspoons dried sage
You will also need:
- 80g light mature cheddar
- Preheat oven 180°C fan.
- Par boil the pasta sheets in boiling water until almost cooked.
- In a heavy bottomed saucepan sauté the sprouts and bacon for a few minutes, add the chicken and cook till starting to brown.
- Make your sauce…In a milk pan add the cornflour and a little of the milk to make a paste, whisk the remaining milk into the cornflour mixture and whisk over a medium heat until starting to thicken, whisk in the dried sage and add a little water to thin it down if it gets too thick.
- Whisk in the cheese and bring to a steady simmer and simmer on a low heat for a few minutes continuously stirring until the cheese is melted, season with salt and pepper if needed.
- Pour the majority of the sauce into the chicken and bacon mixture and stir and reserve 1 third of the sauce for now.
- In an oven proof dish layer up your lasagne. Add the creamy chicken mixture, dot around a little of the cranberry sauce, layer of pasta, then more chicken mix and more cranberry and repeat until you run out of ingredients.
- Add the reserved sauce to the top layer and add the cheddar evenly over the top and bake in the oven for 25 – 30 minutes or until everything is bubbling and cooked.
- Take out the oven and allow to rest for 5 minutes before cutting and serving.
- Serve alongside a salad or vegetables and a slice of garlic bread if you wish.
- If you are not keen on sprouts you can swap to cabbage or leeks also work well in this dish.