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.
Preheat oven to 180 degrees celsius.
Heat oil in a large frypan, add onion and celery and cook until onion is golden and tender.
Add chicken and cook, breaking up any lumps, until golden.
Add carrot and zucchini, stirring to combine for 3-4 minutes.
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.
Simmer for about 5 minutes. Mixture should not reduce much, the simmering is more to allow the bay leaves to flavour the mixture.
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.
Spread remaining ricotta over the top of the lasagna sheets, top with halved cherry tomatoes and sprinkle with the remaining cheddar.
Bake for 40 minutes, covering with foil if the tomatoes get too dark, or until the pasta is tender and the cheese golden.
Nutritional analysis per serving (8 servings)
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.
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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