Chicken, leek & sweetcorn lasagne

This lasagne is the perfect way to provide a quick and easy homemade meal. It's a real winner for kids who are nuts about anything with sweetcorn

• Preparation: 20 mins
• Cooking: 45 mins
• Serves: 6

What you need:

• 1 tbsp vegetable oil
• 600g skinless, boneless chicken breasts, chopped into small chunks
• 1 large leek, sliced
• 100g frozen sweet corn, thawed
• 500g jar Dolmio Roasted Onion & Garlic Sauce for Lasagne
• 6-8 Lasagne sheets (weighing about 100-135g)
• 470g jar Dolmio Creamy Sauce for Lasagne
• 25g grated Mozzarella cheese

What you do:

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat the oil in a large frying pan and add the chicken, stir-frying it over a high heat until seared and browned – about 3-4 minutes. Add the leeks and cook for a further 2-3 minutes
2. Tip in the sweet corn and the Dolmio Roasted Onion & Garlic Sauce for Lasagne, stir and bring to the boil, then remove from the heat
3. Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with a fresh side salad of chunky cucumber, tomato, red onion and chopped basil

Handy cook's tip:

Add 100g sliced closed cup mushrooms to the mince mixture when you add the sweetcorn. Make sure that you choose lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use)

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