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Frying pan chicken lasagne
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a convenient and delectable mid-week lasagne.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, thinly sliced
  • 3 garlic cloves, crushed
  • 250g dried curly lasagne sheets
  • 1/2 large barbecued chicken, skin removed, meat shredded (see note)
  • 125.00 ml fresh basil leaves, torn
  • 1/4 tsp dried chilli flakes
  • 375.00 ml grated reduced-fat mozzarella cheese
  • 500g jar tomato pasta sauce
  • 1 bunch English spinach, chopped
  • 150g fresh ricotta cheese, crumbled
  • salad leaves, to serve
Instructions:
  • In a 26cm ovenproof frying pan, heat oil over medium-high heat. Sauté onion and garlic for 5 minutes until softened.
  • Break each lasagne sheet into 5 pieces, then mix with chicken, basil, chilli, and half of the mozzarella in a bowl.
  • Combine the lasagne mixture in the pan, ensuring it is evenly spread over the base. Pour in the pasta sauce and 2 cups of cold water. Bring to a boil, then reduce heat to low and simmer covered for 12 to 15 minutes until the lasagne is tender.
  • Preheat the grill to medium-high heat. Layer the lasagne with spinach, ricotta, and the remaining mozzarella cheese. Grill for 5 minutes, or until the spinach wilts and the cheese turns lightly brown. Let it rest, covered, for 5 minutes before serving with salad leaves.

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