Bring a deep frying pan of water to the boil and cook the lasagne sheets for 10 minutes. Drain well and lay out in a single layer on a lightly greased tray. Cover with foil.
Meanwhile, put the chorizo in a saucepan and heat through, stirring, for 2 minutes until the juices run. Stir in the ratatouille and chicken. Bring to the boil, cover and simmer gently while the pasta cooks. Pour the cheese sauce into another saucepan and reheat gently until piping hot. Keep warm. Preheat the grill to medium.
Spoon half the ratatouille and chicken mixture into a square or rectangular gratin dish. Lay two sheets of lasagne side by side on top, overlapping to fit the dish. Spoon over the remaining chicken mixture and top with the other two sheets of lasagne. Pour the cheese sauce on top.
Arrange the tomato slices over the sauce and sprinkle with cheese. Grill for about 15 minutes until golden and bubbling. Scatter a few basil leaves over the top and serve accompanied with crusty bread and a crisp salad.
If you have time, leave the lasagne to stand and firm up for 5–10 minutes before serving. Replace the chicken with cooked ham, if preferred. For a vegetarian version, replace the meat with 225g (8oz) cooked sliced mushrooms and 110g (4oz) cooked sweetcorn. You can find ready-made cheese sauce in the chiller cabinet of your local supermarket. Or, you could heat a tub of soft cream cheese with a splash of milk. Stir in grated mature Cheddar and season to taste.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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