Cowboy Lasagne

Serves 4

Ingredients

  • 4 Chicken Thigh Fillets or 2 Small-Medium Chicken Breasts (Diced)
  • 4 Rashers of Bacon (Chopped and fat removed)
  • 1 X 400G Tin of Chopped Tomatoes
  • 1 Yellow Onion (Diced)
  • 1 X 400G Tin of Baked Beans
  • 1-2 TBSP Barbecue Seasoning
  • 1 TSP Paprika
  • 1/2 TSP Chilli Powder
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Worcestershire Sauce
  • 300G Bechamel Sauce (Recipe on my Easy Cheesy Pasta page)
  • 200G Grated Cheese (I use low fat)
  • 8-12 Lasagna Sheets (Depending on how many layers you are doing)
  • 500ML Chicken Stock/Broth

Preparation Time – 30 Minutes

Cooking Time – 25 – 30 Minutes

30 ‘Til 30 Recipe 5

I know I said I am going to try to make the majority of my posts healthy recipes over the next few weeks and lasagna isn’t exactly a healthy recipe because bechamel sauce and cheese are full of fat, and you are right, generally speaking they can be full of fat, which is why I make my bechamel sauce with skimmed milk and I use low fat cheese (which melted tastes just as good as regular cheese), so I am trying to make these recipes as healthy as I can.

One of my favourite things to order when I go out for dinner is hunter’s chicken, I just love the chicken, cheese, barbecue sauce combination, so naturally I wanted to start to make this at home. The first thing I needed to do however was come up with a good barbecue sauce recipe because smothering my chicken in a bottle of store-bought barbecue sauce just seemed like too many preservatives and I also find a lot of store-bought barbecue sauces can be extremely sickly and strong. So after a lot of internet searches and finding recipes that contained almost a whole bottle of ketchup (nobody needs that much sugar) I decided the only thing left to do was get in the kitchen and start experimenting myself. After a few tries (and fails) I finally came up with one that tasted good.

After coming up with a good barbecue sauce recipe I decided that just making hunters chicken was not good enough, I needed to make something with a little bit more of a wow factor I guess, so now it was time to raid my kitchen cupboards and see what else I could come up with, it was then that I came across 3 boxes of lasagna sheets (seriously though is it lasagne or lasagna? google was no help with this question). Lasagna sheets are something I always end up having multiple boxes of because I always buy them thinking I don’t have any when I actually do. I also had multiple tins of baked beans which are a great source of protein and go great with barbecue sauce. So I had it, I was going to turn this into some sort of barbecue lasagne concoction…….. and it was amazing.

Preheat your oven to 200°C

Spray a large frying pan with frylight or heat 2 tbsp of oil and add the chicken and bacon.

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Cook until browned.

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Remove the chicken and bacon from the pan and put to one side, add the diced onions to the pan and cook for around 5 minutes on a medium heat until browned .

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Add the tinned tomatoes and stir

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Next add the Worcestershire sauce, balsamic vinegar, barbecue seasoning, chilli powder and paprika’s and stir.

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Add the chicken stock and stir.

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Add the chicken and bacon back to the pan and bring to the boil whilst stirring continuously, then turn heat down and simmer for around 15mins or until sauce has thickened enough.

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When sauce has thickened add the baked beans and stir. Cook for a further 5 minutes.

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Now it’s time to layer your lasagne, this can be done in a large ovenproof dish and cut when cooked, or can be layered and cooked in single serving oven dishes. I layer my lasagne as follows: meat sauce, bechamel sauce, lasagne sheet, meat sauce, bechamel sauce, lasagne sheet, meat sauce, bechamel sauce, cheese. I know a lot of people use 3 layers of lasagne sheets but I think it is filling enough with 2 pasta layers. If you are cooking these as single portions and intend to freeze some, I would suggest just adding the cheese and not adding the lasagne to the oven just wait for the meat to cool and then place in the freezer and cook from frozen when you want them.

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Place in the oven for around 25 minutes until lasagne sheets are cooked (you can test this by putting a sharp knife down through the lasagne, if it goes through easily the pasta will be cooked) and the cheese is golden brown.

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**This will last for up to a month in the freezer.

 

 

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