Chicken Lasagne with Roasted Veg in Phylo Basket

 I am very health conscious; I prepare healthy food that tastes great which anyone can make!

As you can see, chicken is my favourite!

Ingredients: Serves 4

4 Chicken fillets, boiled and shredded
1 Onion, chopped
1 Clove of garlic, crushed
125g Mushrooms, chopped
125g Baby marrow, diced
Pinch of chili powder
30ml Chutney
30ml Sweet Chili Sauce
6 Lasagne Sheets 
500ml Basic white sauce
125ml Grated cheese
300g Butternut, diced
100g Baby Tomatoes, halved
200g Cauliflower
200g Broccoli
15ml Treacle sugar
Olive oil
Sprig Rosemary, chopped
2 Sheets of phylo pastry, each sheet cut in 9 blocks
50ml Butter, melted
Salt and pepper
Fresh Basil

Method:
Preheat oven to 180 degrees

Step 1: Heat 10ml olive oil in a saucepan, add onion and garlic and saute until golden brown, add mushrooms and baby marrow, saute until cooked. Add the rosemary and chili powder, cook for 5min. Remove from heat and season with salt and pepper.

Step 2: In a bowl, mix the onion mix and the shredded chicken, add the sweet chili and chutney. Season to taste.

Step 3: Place half of the chicken mix in a baking dish, layer with lasagne sheets and white sauce. Repeat layer and sprinkle the top with grated cheese. Put aside.

Step 4: Place the butternut on a baking tray, sprinkle with olive oil, treacle sugar, salt and pepper. Bake for 20 min., add the tomatoes, broccoli and cauliflower, bake for 10min., until cooked. Remove from oven and put aside.

Step 5: Use 3/4 blocks phylo pastry (1 sheet cut into 9 equally sized blocks) for 1 basket. Butter 1 block, place another block on top, brush with butter and place a block on top. Put in ramekin to form a basket shape and bake for 5min., until golden brown and crispy. Repeat with rest of the pastry.

Step 6: Bake Lasagne for 30-45min, until cooked and golden brown on top. Reheat the veggies and place in phylo basket, garnish with fresh basil. 

Serve

For any questions, feel free to pop me a mail.


Taste the difference!