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Chicken and ricotta lasagne
Chicken and ricotta lasagne
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Transport your taste buds to Italy with a cozy pasta bake baked to perfection.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 600g chicken mince
  • 400g can diced tomatoes
  • 250ml (1 cup) chicken style liquid stock
  • 2 zucchini, trimmed, finely grated
  • 2 carrots, peeled, finely grated
  • 1kg fresh ricotta
  • 200g frozen spinach, thawed, excess liquid removed
  • 2 eggs, lightly whisked
  • 12 dried lasagne sheets
  • 50g (2/3 cup) shredded parmesan
Instructions:
  • Preheat oven to 180°C. In a large frying pan over medium heat, sauté onion, celery, and garlic in oil for 7 minutes, stirring occasionally, until soft.
  • Turn up the heat to medium-high, then add the mince and cook while stirring with a wooden spoon for 5 minutes until the mince changes color. Next, add tomato, stock, zucchini, and carrot and bring it to a boil. Lower the heat to medium and let it cook for 15 minutes until the mixture thickens.
  • Whisk the ricotta in a bowl until silky. Add the spinach and egg and mix well. Season generously with salt and pepper.
  • Take a small amount of mince mixture and evenly spread it over the bottoms of six 4cm-deep, 10 x 18cm ovenproof dishes. Place a lasagne sheet on top of each, trimming to fit. Spread half of the leftover mince mixture over the lasagne sheets, followed by half of the ricotta mixture. Repeat with the remaining lasagne sheets, mince mixture, and ricotta mixture.
  • Spread the dish evenly on 2 baking trays and cover with foil. Bake for 20-30 minutes or until fully cooked. Remove foil, sprinkle with Parmesan cheese, and bake for an additional 10 minutes until the cheese is melted and bubbly. Let it sit for 5 minutes before serving. Enjoy!

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