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SPIRALIZER RECIPES
CHICKEN, ZUCCHINI AND BUTTERNUT PUMPKIN LASAGNE
(Serves approx. 6-8)
Ingredients:
6 chicken breasts, sliced thinly
2 large zucchini
1 butternut pumpkin
3 tsp paprika
Lasagne sheets
300g grated cheese
Salt and pepper to taste
For the béchamel sauce:
120g plain flour, sieved
120g butter
1L milk
200ml double cream
1 tsp English mustard
½ whole nutmeg, ground
Method:
1. Spiralize the zucchini and sweet potatoes with the thick slice shape blade. Cut the ribbons into
5-6 cm pieces.
2. To make the béchamel heat the milk in a pan, and in a separate pan, carefully heat the butter
without browning it. Stir the flour into the butter stirring continuously for 2-3 minutes on a medium
heat. The flour should be a golden colour.
3. Next, use a ladle to add a little of the heated milk to the butter/flour mixture stirring continuously
until the milk has been combined.
4. Continue until all of the milk has been added. Stir in the cream, mustard and nutmeg then check
the seasoning and remove the pan from the heat.
5. Build up your lasagne is layers. Place a layer of lasagne sheets in the bottom of an oven proof tray.
6. Put over that a layer of chicken, butternut pumpkin, zucchini and béchamel sauce and sprinkle
with paprika.
7. Then, add a layer of lasagne sheets followed by the chicken mixture and continue in this way until
the chicken, butternut pumpkin and zucchini have been used up.
8. The top layer should consist of the remains of the béchamel sauce sprinkled with the cheese. Cook
in an oven on 175ºC for 30-35 minutes until the chicken is thoroughly cooked.
9
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