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Chicken and vegetable lasagne *Mighty Meals exclusive*

2.5 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 70 minutes

Serves: 10

  2.5 serves of vegetables per serve

Diet and Allergies:

A baked chicken and vegetable lasagne with a metal serving spoon and a spoonful missing in a large rectangle oven proof dish, served with basil leaves, forks, dressing and a white cloth napkin on the side.
A baked chicken and vegetable lasagne with a metal serving spoon and a spoonful missing in a large rectangle oven proof dish, served with basil leaves, forks, dressing and a white cloth napkin on the side.

Preparation time: 15 minutes

Cooking time: 70 minutes

Serves: 10

  2.5 serves of vegetables per serve

Diet and Allergies:

Ingredients

1 tbsp olive oil
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

Method

Step 1
Preheat oven to 180°C.  Grease a deep lasagne dish with with oil.

Step 2
Add 1 tbsp oil to large frypan and heat over medium heat.

Step 3
Saute the onion and garlic until soft.

Step 4
Add the mince and brown, breaking up with a wooden spoon.

Step 5
Add the carrot, zucchini and mushrooms and cook for 5 minutes.

Step 6
Add the tomatoes, tomato paste, stock powder, water, paprika and herbs.  Simmer for 20 minutes, until the liquid has reduced by a third.

Step 7
Add the spinach, stir and cook for 1 minute until wilted. Remove from heat.

Step 8
Meanwhile, in a separate bowl stir the ricotta, milk and all except 2 tablespoons of the Parmesan until smooth.

Step 9
Spread a third of the mince sauce over base of the lasagne dish.

Step 10
Follow with a layer of lasagne sheets, a layer of tomato sauce, and then a layer of the cheese mix.

Step 11
Repeat the layering, finishing with the cheese mix.

Step 12
Sprinkle the top with the remaining Parmesan.

Step 13
Bake for 30–40 minutes. Stand for 5 minutes before serving.

Ingredient swaps

  • If you don’t have baby spinach, you could use 2-3 cubes of frozen spinach (thawed and drained).

Budget tips

  • Frozen carrots and zucchini can be used in place of fresh. Just chop finely.
  • You can save money by using home brand canned tomatoes, tomato paste and lasagne sheets.

Reduce waste

  • This lasagne can be frozen for later.  If freezing, you can freeze it before baking.  When you’re ready to use, remove it from the freezer, defrost in the fridge overnight and bake as usual.
  • Leftover cooked lasagne can be frozen and reheated until piping hot we needed. 

Nutrition tips

  • Tomatoes provide Vitamin C. Vitamin C supports your immune system.
  • Chicken and ricotta cheese provide protein.  Protein is important for our cells to grow and repair.
  • Meals that use lots of different coloured vegies are rich in a wide range of nutrients.

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