Chicken and vegetable lasagne
Olive oil spray
1 onion, diced
2 cloves garlic, crushed
500g lean chicken mince
2 carrots, grated
2 zucchinis, grated
2 cups mushrooms, sliced
2 400g tins crushed tomatoes
2 tbsp tomato paste
1 tsp reduced-salt chicken stock powder
½ cup water
½ tsp paprika
2 tbsp fresh herbs, chopped (e.g. basil, oregano or rosemary) or 2 tsp dried Italian herbs
150g baby spinach
500g reduced-fat ricotta cheese
½ cup reduced-fat milk
½ cup Parmesan, grated
250g Instant lasagne sheets, preferably wholemeal
Preheat oven to 180°C. Spray a large frypan with oil and heat over medium heat. Saute the onion and garlic until soft. Add the mince and brown, breaking up with a wooden spoon. Add the carrot, zucchini and mushrooms and cook for 5 minutes.
Add the tomatoes, tomato paste, stock powder, water, paprika and herbs. Simmer for 20 minutes, until the liquid has reduced by a third. Add the spinach, stir and cook for 1 minute until wilted. Remove from heat.
Meanwhile, blend the ricotta, milk and all except 2 tablespoons of the Parmesan until smooth.
Spray a deep lasagne dish with oil. Spread a third of the mince sauce over base. Follow with a layer of pasta, a layer of sauce, and then a layer of the cheese mix. Repeat the layering, finishing with the cheese mix. Sprinkle the top with the remaining Parmesan and bake for 30–40 minutes. Stand for 5 minutes before serving.
- If freezing, it’s best to freeze it before baking. When you’re ready, remove it from the freezer, defrost and bake as usual.