Ingredients
(4 portions)
200g lasagne (blanched)
2 small chicken breasts cut into fine dice and cooked in seasoned chicken stock
10 small plum tomatoes skinned seeded and diced
5 shallots finely chopped
2tbsp chopped coriander
100g chopped shiitake mushrooms
15g dry weight dry cèpes (soaked)
200g spinach
For the béchamel
2 tsp grated Parmesan
200ml skimmed milk
1 onion
3 cloves
2 bay leaves
1tbsp Dijon mustard
For the salsa
250g sweet corn niblets
6 shallots (chopped)
1 fresh red chilli (diced finely)
1 pinch raw cane sugar
1 clove garlic crushed
1 red pepper roasted skinned and seeded
Juice of 1 lime
Method
Cook the shallots in a little chilli oil until tender then add the tomato and cook for a further minute and add the chopped coriander. Cook the mushrooms and cèpes in a little olive oil until tender. Cook the spinach in a pan with a lid adding a little salt and pepper then drain.
For the béchamel infuse the milk with onion and cloves on a low heat for 10 minutes bring to the boil thicken with cornflour and cook for 3 minutes. Remove from heat and add mustard; season with black pepper.
For the salsa heat a non-stick pan on a high gas. Add a little oil add the sweet corn and season with salt and pepper. Evenly colour the sweet corn and then place in a hot oven for 5-10 minutes until the sweet corn has caramelised. Remove from oven and mix with diced chilli roast pepper chopped coriander garlic and raw shallots. Check seasoning add a little sugar if needed and add lime juice.
Finally layer the lasagne with mushroom mix spinach chicken and tomato mixture in a deep pastry-cutter to form individual lasagnes. Pour a little of the béchamel over the top sprinkle with Parmesan and bake in a moderate hot oven for 20 minutes. Serve on the salsa with fresh herbs.