Chicken & Ricotta Lasagne

Fire up the oven and take your tastebuds to Italy with this warming pasta bake.

Ingredients (serves 6):

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 600g chicken mince
  • 400g can diced tomatoes
  • 250ml (1 cup) chicken stock
  • 2 zucchini, trimmed, finely grated
  • 2 carrots, peeled, finely grated
  • 1kg fresh ricotta
  • 200g frozen spinach, thawed, excess liquid removed
  • 2 eggs, lightly whisked
  • 12 dried lasagne sheets
  • 50g (2/3 cup) shredded parmesan


  1. Preheat oven to 180°C. Heat oil in a large frying pan over medium heat. Cook onion, celery and garlic, stirring occasionally, for 7 minutes or until soft.
  2. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until mince changes colour. Add tomato, stock, zucchini and carrot. Bring to boil. Reduce heat to medium. Cook for 15 minutes or until mixture thickens.
  3. Meanwhile, stir the ricotta in a bowl until almost smooth. Stir in the spinach and egg. Season with salt and pepper.
  4. Spread a little mince mixture over the bases of six 4cm-deep, 10 x 18cm ovenproof dishes. Top each with a lasagne sheet, cutting to fit. Spread half the remaining mince over lasagne sheets. Top with half the ricotta mixture. Repeat with remaining lasagne sheets, mince mixture and ricotta mixture.
  5. Place on 2 baking trays. Cover with foil. Bake for 20-30 minutes or until cooked. Uncover. Top with parmesan. Bake for 10 minutes or until parmesan melts. Set aside for 5 minutes to stand.


Cook's tip: To make a family-sized lasagne, use a 3L (12-cup) capacity ovenproof dish.

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