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A change from a traditional Lasagne thought I'd throw in some Chicken and Peas, try it!!! It's lovely!!!!

• 50g Butter
• Handful of Mushrooms
• 1 Red Pepper
• 1 Courgette
• 1 Leek
• Half a Broccoli
• 1 Onion
• 3 Garlic Cloves
• Handful of Peas
• 3 Tomatoes
• 2 Chicken Breasts
• Any other veg you may have
• 1 Small jar of passata
• Half a tube of tomato puree

White Sauce

• Butter 50g
• Milk
• Plain Flour
• Cheese grated
• Lasagne sheets

Method

1. Dice the chicken and gentley brown in a frying pan with a little olive oil
2. Chop roughly all the vegetables, place in a roasting tin, drizzle over olive oil and season with salt, pepper and mixed herbs
3. Cook in oven Gas mark 6 until tender
4. Make cheese sauce:-
   Heat 50g butter in pan, when melted add enough flour until mixture binds together.  Then add milk little at a time whisking to avoid lumps. Keep adding milk until sauce will thicken no more.  Add cheese into suit your taste.
5. Soften lasagne sheets by layering in dish and covering in boiling water
6. Take roasted veg out of oven, add the chicken and mix with small jar of passatta and tomato puree
7. Start to layer lasagne: -  layer of veg. layer of lasagne sheets, layer of cheese sauce, repeat again, top with grated cheese.
8. Cook for 40 minutes - Gas Mark 6 and serve