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Chicken, silverbeet and feta lasagne
Chicken, silverbeet and feta lasagne
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate classic lasagna with flavorful chicken mince and nutrient-packed silverbeet.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 600g chicken mince
  • 400g tin diced tomatoes
  • 1 bunch silverbeet, stems trimmed, washed
  • 1kg fresh ricotta
  • 200g feta
  • 2 eggs, lightly whisked
  • 12 dried lasagna sheets
  • 100g (1 cup) coarsely chopped mozzarella
Instructions:
  • 1. Preheat the oven to 180C. In a large frying pan over medium heat, heat oil. Saute onion, carrot, celery, and garlic until softened, about 5 minutes. Incorporate chicken, breaking up any lumps with a wooden spoon, and cook for about 5 minutes or until done. Pour in tomatoes and simmer for 15 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
  • Place silverbeet in a large saucepan over high heat and cover. Cook for 5 minutes or until silverbeet wilts, turning occasionally with tongs. Remove from heat, drain well, and set aside to cool slightly before squeezing out excess liquid with your hands. Finally, coarsely chop the silverbeet.
  • In a large bowl, mix together silverbeet, ricotta, feta, and eggs, seasoning with salt and pepper to taste.
  • Layer the chicken mixture on the bottom of six 10 x 18cm ovenproof dishes. Place a lasagna sheet on top, trimming to fit. Spread half of the remaining mince over the lasagna sheets. Add half of the silverbeet mixture. Repeat with more lasagna sheets, chicken mix, and silverbeet. Finish off with a sprinkle of mozzarella cheese.
  • Spread out lasagna noodles on baking trays, ensuring they are evenly spaced. Cover them with foil and bake for 20 minutes, or until fully cooked. Remove the foil and bake for an additional 10 minutes until they are golden brown. Rest for 5 minutes before serving.

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