Chicken and vegetable lasagne
Servings
4
Servings
4
Ingredients
  • 1 & 1/4teaspoons extra virgin olive oil
  • 1 & 1/4cloves garlic
  • 1 brown onion
  • 200grams lean chicken mince
  • 1 zucchinismall
  • 1 carrotmedium
  • 1cup pumpkingrated
  • 500grams tinned tomatoes
  • 250mls water
  • 4tablespoons tomato paste
  • 1 & 1/4teaspoons dried basil
  • 200grams frozen spinach
  • 320grams reduced-fat ricotta cheese
  • 4tbsp reduced-fat Greek natural yoghurt
  • 1cup parmesangrated
  • 8 lasagne sheets
Instructions
  1. Preheat the oven to 180C. Add oil to a medium saucepan and heat over medium- high. Crush in garlic and add diced onion, cooking until onion is clear.
  2. Add the chicken mince to the pan and cook until browned. Dice or grate the zucchini, carrot and pumpkin and add to saucepan with the tinned tomatoes, dried basil, water and tomato paste. Bring to the boil then cover, reduce heat to low and simmer sauce for 20 minutes. Stir once or twice during cooking.
  3. Defrost the spinach and drain off any excess liquid.
  4. Combine ricotta, yoghurt, thawed spinach and half the Parmesan.
  5. Spoon a bit of the chicken and tomato sauce into the base of a small baking dish. Top with two sheets of un-cooked pasta followed by a quarter of the sauce and a quarter of the cheese mixture. Repeat layers with the remaining pasta sheets, sauce and cheese. Top with the half of the remaining Parmesan.
  6. Bake for 30-35 minutes until top is golden and a skewer inserted into the middle doesn’t have any resistance (indicating the pasta is cooked). Remove from oven, top with remaining Parmesan and allow to rest 10 mins before serving
  7. You could serve with a simple green side salad if you like.
Recipe Notes

582 calories per serve

Print Recipe
Chicken and vegetable lasagne
ChickenVegLasagne
Course Main Dish
Servings
Ingredients
  • 1 & 1/4 teaspoons extra virgin olive oil
  • 1 & 1/4 cloves garlic
  • 1 brown onion
  • 200 grams lean chicken mince
  • 1 zucchini small
  • 1 carrot medium
  • 1 cup pumpkin grated
  • 500 grams tinned tomatoes
  • 250 mls water
  • 4 tablespoons tomato paste
  • 1 & 1/4 teaspoons dried basil
  • 200 grams frozen spinach
  • 320 grams reduced-fat ricotta cheese
  • 4 tbsp reduced-fat Greek natural yoghurt
  • 1 cup parmesan grated
  • 8 lasagne sheets
Course Main Dish
Servings
Ingredients
  • 1 & 1/4 teaspoons extra virgin olive oil
  • 1 & 1/4 cloves garlic
  • 1 brown onion
  • 200 grams lean chicken mince
  • 1 zucchini small
  • 1 carrot medium
  • 1 cup pumpkin grated
  • 500 grams tinned tomatoes
  • 250 mls water
  • 4 tablespoons tomato paste
  • 1 & 1/4 teaspoons dried basil
  • 200 grams frozen spinach
  • 320 grams reduced-fat ricotta cheese
  • 4 tbsp reduced-fat Greek natural yoghurt
  • 1 cup parmesan grated
  • 8 lasagne sheets
ChickenVegLasagne
Instructions
  1. Preheat the oven to 180C. Add oil to a medium saucepan and heat over medium- high. Crush in garlic and add diced onion, cooking until onion is clear.
  2. Add the chicken mince to the pan and cook until browned. Dice or grate the zucchini, carrot and pumpkin and add to saucepan with the tinned tomatoes, dried basil, water and tomato paste. Bring to the boil then cover, reduce heat to low and simmer sauce for 20 minutes. Stir once or twice during cooking.
  3. Defrost the spinach and drain off any excess liquid.
  4. Combine ricotta, yoghurt, thawed spinach and half the Parmesan.
  5. Spoon a bit of the chicken and tomato sauce into the base of a small baking dish. Top with two sheets of un-cooked pasta followed by a quarter of the sauce and a quarter of the cheese mixture. Repeat layers with the remaining pasta sheets, sauce and cheese. Top with the half of the remaining Parmesan.
  6. Bake for 30-35 minutes until top is golden and a skewer inserted into the middle doesn't have any resistance (indicating the pasta is cooked). Remove from oven, top with remaining Parmesan and allow to rest 10 mins before serving
  7. You could serve with a simple green side salad if you like.
Recipe Notes

582 calories per serve