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Chicken and zucchini lasagne recipe
Chicken and zucchini lasagne recipe
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Budget-friendly chicken lasagne with hidden veggies and creamy bechamel sauce - a delicious and hearty weeknight meal option for under $5 per serving!
Ingredients:
  • 2 (about 380g) zucchini, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 500g Chicken Mince
  • 3 garlic cloves, crushed
  • 2 tsp Organic Chicken Stock Powder
  • 420g bottle tomato pasta sauce
  • 24 dried lasagne sheets
  • 400g can diced tomatoes
  • 120g packet baby spinach
  • 80g (1 cup) coarsely grated cheddar
  • 90g butter
  • 75g (1⁄2 cup) plain flour
  • 750ml (3 cups) milk
Instructions:
  • In a large deep frying pan over medium-high heat, heat the oil until shimmering. Add zucchini, carrot, onion, and celery, and cook for 8 minutes until tender. Transfer to a heatproof bowl. Then add the chicken to the pan, breaking up any lumps with a wooden spoon, and cook for 5 minutes until no longer pink. Return the zucchini mixture to the pan, stir in garlic for 1 minute until fragrant. Add stock powder, pasta sauce, and 500ml (2 cups) water. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
  • Prepare the bechamel sauce. Melt butter in a saucepan over medium-high heat until foamy. Add flour and stir for 1-2 minutes until mixture bubbles and pulls away from the pan. Remove from heat. Gradually whisk in milk until smooth. Return to medium-high heat, stirring constantly with a wooden spoon until the sauce thickens and coats the back of the spoon. Season to taste.
  • - Preheat your oven to 180°C/160°C fan forced. - Spread half of the chicken mixture evenly on the bottom of a 7cm-deep, 21 x 31cm (base size) baking dish. - Layer with 6 lasagne sheets. - Spoon over half of the remaining chicken mixture and smooth the surface with the back of a spoon. - Drizzle 3⁄4 cup of bechamel sauce over the chicken mixture. - Add another layer of 6 lasagne sheets. - Repeat the layering process with the rest of the chicken mixture, another 3⁄4 cup of bechamel sauce, and another 6 lasagne sheets. - Top with half of the tomatoes and all of the spinach. - Add the remaining lasagne sheets and tomatoes. - Pour over the rest of the bechamel sauce. - Sprinkle with cheddar cheese and bake in the oven for 45-50 minutes or until golden. - Let it cool slightly for 10 minutes before serving.

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