Cheesy chicken, zucchini and spinach lasagne

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

Recipe «Cheesy chicken, zucchini and spinach lasagne» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.