Chicken
Quick mid-week lasagne using chicken mince, ricotta and fresh lasagne sheets from local business Mancini pasta. Flavoured with leek, celery and thyme it makes a perfect winter dish to warm up with!
Gluten friendly option - lasagne sheets are replaced with GF lasagne sheets.
Gluten friendly option - lasagne sheets are replaced with GF lasagne sheets.
1. Set oven to 220°C.
Heat a large frypan with 1 tbsp oil over medium-high heat. Add chicken mince and cook, breaking up any lumps with a wooden spoon.
2. Slice leek and celery, grate carrot and crush garlic. Add to the pan as you go with tomato sugo, 1/2 jar water (1 cup), stock cube and 1/4 packet thyme leaves. Cover and simmer over medium-high heat for 10 minutes.
3. Remove from heat and stir in ricotta, reserving 1/4 cup for topping. Season to taste with salt and pepper.
4. Spread a thin layer of sauce in an oven dish, add a layer of lasagne sheets. Repeat and finish with a layer of meat sauce. Slice and top with tomatoes (see notes), reserved ricotta and drizzle with 1/2 cup water. Cover with foil and bake for 10 minutes.
5. Slice cucumber and pear. Toss with leaves in a serving bowl and dress with 1 tbsp olive oil and 1/2 vinegar. Uncover the lasagne and place under the grill for a further 5 minutes to lightly brown.
6. Serve lasagne with side salad.
Notes:
Sprinkle lasagne with more fresh thyme leaves and grated cheese if desired! To quickly remove thyme leaves, place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
Gluten friendly option - lasagne sheets are replaced with GF lasagne sheets.
Increase cooking time to 20 minutes in the oven or until cooked through.
Heat a large frypan with 1 tbsp oil over medium-high heat. Add chicken mince and cook, breaking up any lumps with a wooden spoon.
2. Slice leek and celery, grate carrot and crush garlic. Add to the pan as you go with tomato sugo, 1/2 jar water (1 cup), stock cube and 1/4 packet thyme leaves. Cover and simmer over medium-high heat for 10 minutes.
3. Remove from heat and stir in ricotta, reserving 1/4 cup for topping. Season to taste with salt and pepper.
4. Spread a thin layer of sauce in an oven dish, add a layer of lasagne sheets. Repeat and finish with a layer of meat sauce. Slice and top with tomatoes (see notes), reserved ricotta and drizzle with 1/2 cup water. Cover with foil and bake for 10 minutes.
5. Slice cucumber and pear. Toss with leaves in a serving bowl and dress with 1 tbsp olive oil and 1/2 vinegar. Uncover the lasagne and place under the grill for a further 5 minutes to lightly brown.
6. Serve lasagne with side salad.
Notes:
Sprinkle lasagne with more fresh thyme leaves and grated cheese if desired! To quickly remove thyme leaves, place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
Gluten friendly option - lasagne sheets are replaced with GF lasagne sheets.
Increase cooking time to 20 minutes in the oven or until cooked through.
chicken mince 600g
leek 1/2
celery 2 sticks
carrot 1
garlic 2 cloves
tomato sugo 500g
thyme 1/2 packet
ricotta 1/2 tub (250g)
fresh lasagne sheets 1 packet
tomatoes 2
lebanese cucumber 1
pear 1
mixed leaves 1/2 bag (100g) *
From your pantry:
olive + oil (for cooking), salt, pepper, aluminium foil, chicken stock cube, balsamic vinegar
leek 1/2
celery 2 sticks
carrot 1
garlic 2 cloves
tomato sugo 500g
thyme 1/2 packet
ricotta 1/2 tub (250g)
fresh lasagne sheets 1 packet
tomatoes 2
lebanese cucumber 1
pear 1
mixed leaves 1/2 bag (100g) *
From your pantry:
olive + oil (for cooking), salt, pepper, aluminium foil, chicken stock cube, balsamic vinegar
