Sarah Butler: My recipes for a classic lasagne and a roast chicken traybake

Lasagne is the ultimate make-ahead dish, layered with rich meat filling, velvety white sauce, and plenty of cheese.

When life gets busy, having a couple of go-to family meals that are hearty, reliable, and versatile is a real lifesaver. These two recipes, classic lasagne and a flavour-packed roast chicken traybake are exactly that. Both are designed to make week nights easier while still delivering the kind of comfort food everyone looks forward to.

Lasagne is the ultimate make-ahead dish, layered with rich meat filling, velvety white sauce, and plenty of cheese. It’s filling, warming, and stretches beautifully, meaning one tray can feed a crowd or be portioned up for another day. Perfect for busy evenings or when you want to cook once and enjoy twice.

On nights when you need something lighter and fuss-free, this roast chicken traybake is your answer. Tender chicken is coated in herbs and spices, then roasted alongside colourful Mediterranean vegetables. With just 10 minutes of prep, the oven takes care of the rest. Better still, extra chicken doubles up for next-day sandwiches, salads, or stir-fries, saving time and effort.

Both recipes are big on flavour, simple to prepare, and family friendly, with minimal washing up. Whether you’re after bubbling comfort or an easy one-pan wonder, these dishes prove you don’t have to choose between convenience and home-cooked goodness.

Lasagne

recipe by:Sarah Butler

Lasagne is the ultimate family comfort food, and this recipe makes it easy to bring a hearty, homemade classic to the table, even on busy weeks.

Servings

4

Preparation Time

 15 mins

Cooking Time

 60 mins

Total Time

 1 hours 15 mins

Course

 Main

Ingredients

• 50g butter

• 2 tbsp extra virgin olive oil

• 500g minced meat

• 1 beef OXO cube

• 2 tbsp tomato purée

• 1 tbsp dried oregano

• 2 celery sticks, finely chopped

• 2 carrots, finely chopped

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 2 tbsp plain flour

• 1 tin (400g) chopped tomatoes

• 400ml water

• 2 bay leaves

• Salt and pepper

• For the white sauce:

• 50g butter

• 50g plain flour

• 500ml milk

• ½ tsp ground nutmeg

• ½ tsp English mustard

• 50g white cheddar, grated

• Salt and pepper, to taste

• To assemble:

• Lasagne sheets

• 200g mixed grated cheddar and Parmesan

• 3 cherry tomatoes, halved

• A handful of basil leaves, chopped

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. In a large casserole pot, melt half the butter with the olive oil. Add the minced meat and cook until browned. Stir in the OXO cube, tomato purée, oregano, and season with salt and pepper. Set aside.

3. In the same pot, add the remaining butter and oil, then cook the celery, carrots, onion, and garlic over medium heat until softened.

4. Stir in the flour and cook for 1–2 minutes to form a base.

5. Return the browned meat to the pot. Add the chopped tomatoes, water, and bay leaves. Season again with salt and pepper, then let it simmer gently while you prepare the white sauce.

6. To make the white sauce, melt the butter in a saucepan. Add the flour and stir over medium heat until it forms a sandy paste.

7. Gradually whisk in the milk, and bring to a gentle simmer.

8. Add the nutmeg, mustard, and white cheddar. Stir until smooth and season with salt and pepper.

9. To assemble the lasagne, take a deep baking dish and start with a layer of meat sauce, then top with lasagne sheets, followed by white sauce. Repeat the layers once more (meat, pasta, white sauce).

10. Sprinkle over the grated cheddar and Parmesan, and top with the halved cherry tomatoes.

11. Bake for 30–35 minutes until golden and bubbling. Insert a knife to check if the pasta is cooked. If not, cover with foil and bake for an extra 10 minutes.

12. Rest for 30 minutes before slicing – this helps the lasagne hold its shape.

Sarah’s secrets

Once cooked, this dinner freezes well. Slice individual cooked portions and freeze them. Defrost and reheat on a busy day for a very tasty dinner.

Roast Chicken Traybake

recipe by:Sarah Butler

This wholesome one-pan dinner takes tender chicken breasts coated in a herby, spiced rub roasted alongside colourful Mediterranean vegetables.

Servings

4

Preparation Time

 10 mins

Cooking Time

 50 mins

Total Time

 60 mins

Course

 Main

Ingredients

• 2 tbsp mixed herbs, I like to use fresh thyme and rosemary

• 2 tbsp piri-piri seasoning

• 1 tsp paprika

• 4 tbsp extra virgin olive oil

• 4 chicken breasts

• 2 red onions, halved

• 3 garlic cloves, whole

• 1-2 peppers of your choice, quartered

• 5-6 cherry tomatoes

• 1 courgette, cut into thick slices

• 50g butter, melted

• 2 tbsp olive oil

• Salt and freshly ground pepper

• For the gravy:

• 1 tbsp flour

• 300ml water

• 50ml fresh cream

• 1 tbsp fresh herbs (rosemary or thyme)

• Salt and freshly ground pepper

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. Make the herb and spice mixture by combining the mixed herbs with the piri-piri seasoning, paprika and salt and pepper in a bowl.

3. Pat the chicken breasts dry with some kitchen paper.

4. Place the chicken breasts in a bowl, add 4 tbsp extra virgin olive oil and the herb and spice mixture, coat well.

5. Place the onion, garlic, pepper, tomatoes and courgettes onto a metal baking tray and drizzle with the melted butter.

6. Nestle the chicken breasts among the vegetables.

7. Oven bake for 45-50 minutes until the chicken is fully cooked, covering loosely with foil after 25 minutes to prevent the vegetables from burning.

8. Spoon the juices over the ingredients halfway through cooking.

9. Remove the chicken and vegetables once cooked, and set aside covered.

10. To make the creamy herb sauce

11. The tray should have some juices and burnt-on bits remaining.

12. Place the tray on a hob at medium heat.

13. Shake the flour into the tray and use a fork to mix with the leftover sticky bits on the pan.

14. Pour in the water and use a fork to mix it through to form a sauce.

15. Add the cream and fresh herbs of choice and simmer for 2-3 minutes

16. until a sauce consistency develops.

17. Season to taste; you may need a little salt and pepper.

18. Place a bed of the vegetables topped with the chicken breast on a plate. Pour a generous serving of sauce on top and serve with mash, wedges, rice or pasta.

Sarah’s secrets

By making a little extra chicken, you’ll have perfectly cooked meat ready for the next day. It’s ideal for school  sandwiches, quick salads, or even a speedy stir-fry.