Leftover get-ahead gravy scruffy lasagne

Spinach, cheese & rustic breadcrumbs

Leftover get-ahead gravy scruffy lasagne

Leftover get-ahead gravy scruffy lasagne

Serves Serves 6
Time Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 474 24%
  • Fat 22.9g 33%
  • Saturates 10g 50%
  • Sugars 11.9g 13%
  • Salt 1.1g 18%
  • Protein 36.1g 72%
  • Carbs 31.4g 12%
  • Fibre 3.8g -
Of an adult's reference intake
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  • 160 g mature Cheddar cheese
  • 50 g stale bread
  • 820 g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
  • 1 handful of frozen spinach
  • 700 ml semi-skimmed milk
  • 250 g dried lasagne sheets
  • olive oil
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  1. Preheat the oven to 200°C/400°F/gas 6. Coarsely grate the Cheddar, and finely chop the bread to create rustic breadcrumbs, and put both aside for later.
  2. Tip the Get-ahead gravy leftovers into a large shallow casserole pan with the frozen spinach, place on a medium-high heat, then pour in the milk to heat through. Add half of the grated Cheddar and leave to blip away for a few minutes. Season to perfection with sea salt and black pepper.
  3. Snap in the pasta sheets, mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer – use the back of a spoon to create some dips and wells.
  4. Toss the remaining Cheddar with the breadcrumbs, then scatter over the sauce. Finish with a drizzle of olive oil and bake for 20 minutes, or until golden and bubbling. Serve topped with an extra grating of Cheddar, if you like.


– To prep your Get-ahead gravy leftovers, once cool, carefully pick through the chicken and discard all the bones and any whole spices and herbs – you need to be very careful here, so put on a Christmas podcast and take your time.
– Chicken leftovers from the gravy can only be reheated once, and must be piping hot to serve.