Recipe of the Week

By vhiadmin, Tuesday, 23rd February 2016 | 0 comments

Need some recipe inspiration? You’ve come to the right place!

Former International athlete and Vhi Support Team member, David Gillick has shared this delicious recipe with us. A really nice treat for lunch or dinner. We hope you enjoy it as much as we did!

Chicken, Butternut Squash and Goat’s Cheese Lasagne


Serves 8 

Olive oil
2 medium onions, diced
2 rashers streaky smoked bacon, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 garlic cloves, crushed
500g chicken breast fillets, chopped into bite-sized pieces
2 x 400g tins of chopped tomatoes 

1 butternut squash, peeled, deseeded and chopped into 4cm chunks
2 heaped teaspoons of dried oregano sea salt and pepper
250g spelt pasta lasagne sheets

125g goat’s cheese
5 handfuls of spinach leaves, chopped

White sauce:

1 tsp olive oil
Half a small onion, sliced 

500ml semi-skimmed milk
1 small bunch of fresh parsley leaves, chopped
Pinch of nutmeg
Black pepper
35g butter
45g plain flour
70g Parmesan (or your preferred cheese) 


Preheat the oven to 180°C/350°F/gas mark 4.

Heat a dash of olive oil in a large saucepan over a medium heat. Add the onions and bacon and cook for about 10 minutes, until the onions have softened and are beginning to brown.

Add the carrots, celery and garlic and cook for 10–15 minutes, until soft.

Stir in the chicken, then stir in the two tins of tomatoes. Fill up one tin with water, then stir that in too. Cover with a lid and simmer for about 1 hour, stirring occasionally, until reduced and thickened.

While the tomato sauce is cooking, roast the butternut squash. Place the squash in a roasting dish. Drizzle with olive oil and season with the dried oregano and some salt and pepper.

Cook in the oven for 15–20 minutes, until the squash is soft and brown around the edges. Set aside.