A bit of a twist on the classic beef lasagna... this delicious dinner uses chicken mince and plenty of vegies to be both yummy and healthy.


  • 1 Tablespoon Oil

  • 1 Brown Onion, finely diced

  • 1 Celery Stalk, finely diced

  • 600g Chicken Breast, minced

  • 1 Carrot, peeled and grated

  • 1/2 Zucchini, grated

  • 2 teaspoons Chopped Fresh Oregano

  • 2 Heaped Tablespoons Tomato Paste

  • 400g Crushed Tinned Tomatoes, plus 1/2 tin water

  • 250g Frozen Chopped Spinach, thawed

  • 3 Small Bay Leaves

  • Salt and Pepper

  • 250g packet Dried Lasagna Sheets

  • 250g Extra Light Ricotta Cheese

  • 1C Finely Grated Cheddar Cheese

  • 1 Punnet Cherry Tomatoes, halved


  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Heat oil in a large frypan, add onion and celery and cook until onion is golden and tender.

  • 3.

    Add chicken and cook, breaking up any lumps, until golden.

  • 4.

    Add carrot and zucchini, stirring to combine for 3-4 minutes.

  • 5.

    Add oregano and tomato paste and stir well, pour in tomatoes and water and add spinach and bay leaves. Season with salt and pepper and stir to combine well, making sure that the bay leaves are immersed in the liquid.

  • 6.

    Simmer for about 5 minutes. Mixture should not reduce much, the simmering is more to allow the bay leaves to flavour the mixture.

  • 7.

    Spread a dessertspoon of ricotta in the base of a rectangular baking dish, top with lasagna sheets. Layer with chicken mixture, small dollops of ricotta and a light sprinkling of cheddar. Continue layering, using only half of the cheeses, until all chicken mixture is used, finishing with a layer of lasagna sheets.

  • 8.

    Spread remaining ricotta over the top of the lasagna sheets, top with halved cherry tomatoes and sprinkle with the remaining cheddar.

  • 9.

    Bake for 40 minutes, covering with foil if the tomatoes get too dark, or until the pasta is tender and the cheese golden.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 398kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 28g
  • Carbohydrate 30g
  • Sugar 3g
  • Sodium 656mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve with a simple garden salad, drizzled with raspberry vinegar.

For the pasta, I used Barilla which cooks quite quickly - adjust the cooking time accordingly if using another brand or fresh sheets.

For the oregano, I used Gourmet Garden fresh herbs in a tube - a 12g tube was the perfect amount.

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