Chicken Lasagne Primavera
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Serves 8
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Prep 20 minutes
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Cook 1 hour 10 minutes
Ingredient
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1 tablespoon extra virgin olive oil
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1 large leek, trimmed, thickly sliced
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1 cup frozen peas
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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1kg chicken mince
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½ cup dry white wine
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800g can diced tomatoes
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1 tablespoon chopped fresh oregano
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500g fresh ricotta
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½ cup thickened cream
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250g packet dried instant lasagne sheets
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150g baby spinach
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½ cup grated tasty cheese
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Extra fresh oregano and flat-leaf parsley leaves, to serve
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Heat ½ the oil in a large frying pan over high heat.
Cook leek, stirring, for 5 to 7 minutes or until softened. Transfer to a
heatproof bowl. Add peas. Toss to combine.
2. Heat remaining
oil in pan. Add onion. Cook, stirring, for 5 minutes. Add garlic. Cook for 1
minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to
break up mince, for 5 minutes until mince changes colour. Add wine. Bring to
the boil. Add tomato and oregano. Reduce heat to medium. Cook, stirring
occasionally, for 10 minutes or until sauce thickens. Season with salt and
pepper.
3. Combine ricotta
and cream in a bowl. Season with salt and pepper. Spoon ¾ cup of the chicken
mixture over the base of a 3-litre (12-cup-capacity) ovenproof dish. Top with
¹⁄³ of the lasagne sheets, trimming to fit. Top with ½ the remaining chicken
mixture. Spoon over ½ the leek mixture, ½ the spinach leaves and ½ the ricotta
mixture. Continue layering with remaining lasagne sheets, chicken mixture, leek
mixture and spinach, fi nishing with a layer of lasagne sheets and ricotta
mixture. Sprinkle with tasty cheese.
4. Bake for 40
minutes or until golden brown and lasagne sheets are tender. Stand for 10
minutes before serving. Serve topped with extra oregano and parsley leaves.
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Nutrition: (per serve) 2194kJ; 25.1g fat; 12.3g sat fat; 38.8g
protein; 32.3g carbs; 5.1g fibre; 105mg chol; 365mg sodium.
Chicken Lasagne
Primavera
