Cheesy chicken, zucchini and spinach lasagne

Cooking Meat Cheesy chicken, zucchini and spinach lasagne

This spring-flavoured crunchy-topped chicken lasagne makes a great change from the classic Italian version.

Lables: Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large non-stick frying pan over medium heat. Add leek and garlic. Cook for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 1 minute. Add stock. Cook, stirring, for 5 minutes or until slightly thickened. Stir in 1/2 cup parmesan. Add chicken and spinach. Cook, stirring occasionally, for 3 to 4 minutes or until spinach wilts and chicken is heated through.
  2. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 17cm x 22.5cm (base) baking dish. Place 1 lasagne sheet, trimming to fit. Top with 1/3 chicken mixture. Arrange 1/3 zucchini on top. Repeat twice. Top with remaining lasagne sheet. Combine ricotta and 1/4 cup parmesan. Spread over lasagne sheet. Sprinkle with remaining parmesan. Bake for 35 to 40 minutes or until pasta is tender. Stand for 10 minutes. Serve.

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2 tsp olive oil
1 leek, trimmed, halved, washed, sliced
2 garlic cloves, crushed
1 1/2 tbsp plain flour
1 1/2 cups Massel salt reduced chicken style liquid stock
1 1/4 cups Perfect Italiano grated parmesan cheese
3 cups shredded cooked chicken
50g baby spinach
4 fresh lasagne sheets
250g tub reduced-fat ricotta cheese
2 medium zucchini, cut into ribbons

Adv

Autors
Preparation time
25
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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