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Chicken lasagne primavera
Chicken lasagne primavera
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Effortless frozen pasta bake: Chicken, ricotta, spinach, tomatoes, and cheese mingle in a deliciously comforting dish.
Ingredients:
  • 1 large leek, trimmed, thickly sliced
  • 250.00 ml frozen peas
  • 1kg chicken mince
  • 125.00 gm dry white wine
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 20.00 ml fresh oregano, chopped
  • 500g fresh ricotta
  • 126.25 gm thickened cream
  • 250g packet dried instant lasagne sheets
  • 150g baby spinach
  • 125.00 ml tasty cheese, grated
  • Fresh oregano, extra, to serve
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced. 2. Heat half of the oil in a large frying pan over high heat. 3. Sauté the leek for 5 to 7 minutes until softened. 4. Transfer the leek to a heatproof bowl. 5. Add peas to the bowl and toss to combine.
  • Heat the remaining oil in the pan and add the onion. Sauté for 5 minutes, then add the garlic and cook for another minute until fragrant. Mix in the mince and cook for 5 minutes, breaking it up with a wooden spoon until it changes color. Pour in the wine and bring it to a boil. Stir in the tomato and oregano, then reduce the heat to medium. Simmer for 10 minutes until the sauce thickens. Season with salt and pepper to taste.
  • In a bowl, mix ricotta and cream and season with salt and pepper. Spread 3/4 cup of the chicken mixture on the bottom of a 3-liter ovenproof dish. Layer with lasagne sheets, trimming to fit. Add half of the remaining chicken mixture, then layer with half of the leek mixture, half of the spinach leaves, and half of the ricotta mixture. Repeat layering with lasagne sheets, chicken mixture, leek mixture, and spinach, ending with a layer of lasagne sheets and ricotta mixture. Top with tasty cheese before baking.
  • Bake until golden brown and lasagne sheets are tender, about 40 minutes. Let it rest for 10 minutes before serving. Garnish with extra oregano and parsley leaves before serving.

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