Leftover get-ahead gravy scruffy lasagne
Spinach, cheese & rustic breadcrumbs
45 mins
Not Too Tricky
serves 6
About the recipe
With your Get-ahead gravy leftover filling ready to go, this is such an easy midweek meal. Simply mix it up and top with cheesy breadcrumbs, then let the oven do the hard work – so good!
Ingredients
160g mature Cheddar cheese
50g stale bread
820g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
1 handful of frozen spinach
700ml semi-skimmed milk
250g dried lasagne sheets
olive oil
Top Tip
– 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.
Method
- 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.
- 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.
- 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.
- 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.
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