CAJUN CHICKEN LASAGNE
Chicken, peppers, and onions blend in a rich Cajun tomato base sauce and roasted. The dish boasts a velvety white cheese sauce, featuring cheddar and mozzarella. Nestled between lasagne sheets, accented with vibrant spinach with layers of spicy Cajun. Baked to a golden finish.
PREP 20m
COOK 45m
TOTAL 1h 5m
SERVES 2-4
Ingredients-
For the Cajun Chicken Tomato Base Sauce:
2 large/3 small chicken breasts or 5-6 thighs, cubed
2 peppers, finely chopped
1 onion, finely diced
2 tins chopped/plum tomatoes
3 tsp Cajun spice
For the White Sauce:
1 tbsp plain flour
1 tbsp butter
250ml milk
200g white cheddar
1 ball mozzarella (to finish)
3 large handfuls spinach
5-6 lasagne sheets
Instructions-
Begin by creating your Cajun chicken tomato base sauce. Combine all the ingredients listed in the first list and place them in an oven tray. Roast at 200°C for 30 minutes, allowing the flavours to mix.
While the sauce roasts, prepare your white sauce. Start by grating the cheese and setting it aside. In a non-stick pan, melt the butter over medium heat. Add the flour and whisk together, cooking until it turns a golden hue.
Reduce the heat to low, and gradually add the milk, whisking briskly to prevent lumps from forming. Once all the milk is incorporated, turn off the heat and add the grated cheddar. Whisk until the sauce becomes smooth.
With both elements now prepared, it's time to assemble your lasagne. Select your oven dish and begin the construction. The order may vary, but my suggested sequence is as follows: Lasagne sheets, half of the Cajun chicken tomato base, half of the cheese sauce, spinach, the remaining half of the Cajun chicken tomato base, lasagne sheets, cheese sauce, and top with mozzarella and a sprinkle of Cajun spice.
Lower the oven temperature to 180°C, cover the dish with foil, and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes to achieve a golden brown finish.
Serve and enjoy!