There is no better way to get kids to eat veggies and that is to hide it in something they love to eat. My duo love lasagna and with some fresh chicken and vegetables in the house the perfect answer was to do a twist on a traditional lasagna.
Life as a working mum is hectic, life as a working mum who now is homeschooling her kids is I have discovered the next level of insanity! I have spent the nights preparing lessons that I do not know how to deliver, searched for worksheets to amuse them, pondered if I was crazy enough to that science experiment and of course tried to work out how to feed my family.
I have not quite worked out the school bit yet, but lets just say the kids have not been expelled and I am not reaching for the bottle (yet!!) so while its a trial by error situation which I am sure I will have to apologise profusely to their teacher at the bad habits caught during Mummy school we are getting into the groove of Corona life.
Food is something else that has taken a bit of a holiday in our house. I discovered this week two things - cooking with kids takes twice as long and the slow cooker is yet again about to become my best friend like it was when the duo were babies.
This recipe is literally a chuck everything in the slow cooker and let the flavours mold into each other creating a thick, delicious mix of chicken, tomato and vegetables and then whip up a cheese sauce and layer chicken, cheese sauce and lasagna sheets and toss it in the oven to cook.
The result is amazing. I often find traditional lasagna very heavy in my stomach. This recipe is light, it has the same amazing base taste of a traditional lasagna and the addition of loads of vegetables gives it extra crunch and texture.
This recipe fed my family of 5 with leftovers and you guessed it, it lunch for the duo the following day which they ate without complaint so you know this recipe is a keeper!
Prep 15 min // Cook 4hrs high plus 40 min oven time)
Chicken & Vegetable Mix
3 chicken fillets diced into small squares
1 tin diced tomatoes
5 cloves garlic crushed
1 onion diced
3 cups mixed diced vegetables (I used beans, carrot, zucchini and mushrooms)
1 small tin of corn
2 bay leaves
dash red wine
1 tbs EDMK Italian Spice Mix
1 beef stock cube
1/2 cup grated cheese
2 tbs plain flour
2 cups milk
1 cup grated cheese
Place all chicken and vegetable mix ingredients except the cheese and lasagna sheets into the slow cooker and cook on high for 4 hours or low for 6 hrs and then remove to cool while you make the cheese sauce.
Preheat oven to 180 degrees.
Melt butter in a saucepan until foaming and add the flour and stir continuously for 1 min.
Remove from the heat and add milk a little at a time stirring continuously so it does not become lumpy.
Return to the heat and stir for 5 min until it thickens. Stir in cheese until it is melted and smooth and remove from the heat.
Place a little of the chicken mix in the base. Layer with lasagna sheets. Place more chicken mix over the top and layer with some of the cheese sauce. Continue that layer process until the dish is filled finishing with cheese sauce.
Sprinkle the grated cheese over the top and bake in the oven for approx 40min.