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Chicken and vegetable lasagne
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Boost your lasagna with colorful veggies. Save extras for an easy meal later.
Ingredients:
  • 500g minced chicken breast fillets
  • 280g (about 2) zucchini, coarsely grated
  • 200g orange sweet potato (kumara), peeled, coarsely grated
  • 575g jar tomato pasta sauce
  • 1 400g can tomato puree
  • 600g fresh ricotta
  • 20g (1/4 cup) finely shredded parmesan
  • Pinch nutmeg
  • 1 375g pkt fresh lasagne sheets
  • 80g (1 cup) coarsely grated cheddar
Instructions:
  • Preheat oven to 220°C. Heat oil in a large saucepan over medium heat, then add chicken. Cook, breaking up any lumps with a wooden spoon, for 1 minute. Add zucchini and sweet potato, stir often, and cook for 4 minutes until slightly softened. Stir in pasta sauce and tomato puree, then season with salt and pepper.
  • Combine the ricotta, parmesan, and nutmeg in a bowl using a fork until smooth. Spread a quarter of the chicken sauce on the bottom of a 6cm-deep, 21 x 33cm ovenproof dish. Layer with pasta sheets, cutting to fit as needed.
  • Layer 1/3 of the remaining chicken sauce over the pasta and top with another layer of pasta. Gently spread the ricotta mixture over the pasta using damp fingers. Add another layer of pasta followed by half of the remaining chicken sauce. Top with another layer of pasta and finish with the remaining chicken sauce.
  • Cover the dish with foil and bake in a preheated oven for 25 minutes. Uncover, sprinkle with cheddar, and bake for an additional 5 minutes until the cheese is melted and bubbly.

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