Chicken lasagne
15/5/2010
A twist on the traditional beef lasagne, this chicken version is a hearty, classic winter warmer.
Ingredients
| 500 g | Chicken mince |
| 3 tbsp | Olive oil |
| 1 | Onion |
| 1 | Lemon |
| 1 tsp | Dried oregano |
| 670 g | Tomato passata |
| 1 tbsp | Red wine vinegar |
| 300 g | Lasagne sheets |
| 1½ cups | Mozzarella cheese |
| ½ cup | Pesto |
| ¼ cup | Coconut cream |
Directions
- Preheat the oven to 200 deg;C. Heat a deep, non-stick pan and stir-fry the mince for a few minutes, until lightly coloured. Remove to a plate. Add 1 tbsp oil and gently cook the chopped onion for 5 minutes. Return mince to the pan with lemon rind, oregano, passata and vinegar, then season and cook for 10 minutes.
- Layer sheets of lasagne in an oven-proof dish with chicken sauce, mozzarella and pesto, finishing off with a thin layer of cream, some mozzarella and pesto.
- Bake for 15 to 20 minutes. Serve with a salad of your choice.
Wine Match
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