Name: Cheesy chicken, zucchini and spinach lasagne
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 leek, trimmed, halved, washed, sliced; 2 garlic cloves, crushed; 30.00 ml plain flour; 382.50 gm salt reduced chicken style liquid stock; 312.50 ml grated parmesan cheese; 750.00 ml shredded cooked chicken; 50g baby spinach; 4 fresh lasagne sheets; 250g tub reduced-fat ricotta cheese; 2 medium zucchini, cut into ribbons

Cheesy chicken, zucchini and spinach lasagne

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Prep Time:
25 minutes

Cook Time:
55 minutes

Total Time:
80 minutes

Try this refreshing twist on classic lasagne with crispy chicken and spring flavors.

Ingredients:

9.20 gm olive oil
1 leek, trimmed, halved, washed, sliced
30.00 ml plain flour
382.50 gm salt reduced chicken style liquid stock
312.50 ml grated parmesan cheese
750.00 ml shredded cooked chicken
50g baby spinach
4 fresh lasagne sheets
250g tub reduced-fat ricotta cheese
2 medium zucchini, cut into ribbons

Instructions:

In a large non-stick frying pan over medium heat, sauté leek and garlic in oil until leek softens. Stir in flour and cook for 1 minute. Pour in stock and cook until slightly thickened, about 5 minutes. Mix in 1/2 cup parmesan, then add chicken and spinach. Cook until spinach wilts and chicken is heated through, stirring occasionally for 3 to 4 minutes.
1. Preheat oven to 180°C/160°C fan-forced and grease a 6cm-deep, 17cm x 22.5cm (base) baking dish. 2. Layer lasagne sheet, chicken mixture, and zucchini three times, then top with another lasagne sheet. 3. Mix ricotta and 1/4 cup parmesan, spread over the lasagne, and sprinkle with remaining parmesan. 4. Bake for 35 to 40 minutes until pasta is tender. 5. Let it rest for 10 minutes before serving.

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