Chicken and Vegetable Lasagne
This lasagne is a great alternative to the usual beef lasagne, and is packed full of vegetables and cheese. We suggest making a double and and freezing the remainder for a later date, it can be frozen for up to 2 months.
To keep this recipe as cheap as possible, compare the cost of pre-made chicken mince and chicken thighs; chicken thighs can easily be minced in a food processor. Compare the cost of ricotta in both the cheese section of your supermarkets deli department and the dairy section, often ricotta is cheaper in the cheese section of the deli department. If you have a pasta maker and the time on hand, make the fresh lasagne sheets yourself, these can be very expensive from the supermarket, especially if no generic option is available.
- 1 Tablespoon Olive Oil
- 500 Grams Chicken Mince
- 280 Grams Zucchini Coarsely grated
- 500 Gram Jar Tomato Pasta Sauce
- 400 Gram Can Tomato Puree
- 600 Grams Ricotta
- 1/4 Cup Parmesan Finely grated
- Pinch Nutmeg
- 375 Grams Fresh Lasagne Sheets
- 1 Cup Cheddar Cheese Coarsely Grated
Preheat oven to 200c. Heat the oil in a large frying pan and cook mince over medium heat until chicken is cooked through. Add the zucchini and sweet potato and cook, stirring, until vegetables start to soften. Stir in the pasta sauce and tomato puree and season to taste with salt and pepper.
Using a fork, mash the ricotta, parmesan and nutmeg together in a bowl. Spread 1/4 of the chicken mixture over the base of an ovenproof baking dish and top with a layer of pasta.
Spread 1/3 of the remaining chicken mixture of the pasta, then top with another layer of pasta. Spread the ricotta mixture over the pasta and top with another layer of pasta. Cover with 1/2 the remaining chicken mixture, add the final layer of pasta and top with the remaining chicken mixture.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle with the grated cheddar cheese and place back in the oven for a further 5 minutes to melt the cheese.