Its Sunday afternoon which means prep time for easy dinners to reheat during the week when I’m training clients in the evenings. This Chicken and Vegie Lasagna is so easy and really delicious and is a much lighter option than your usual lasagna recipes, and because it has ‘hidden’ vegies the whole family will love it! It’s great with a green salad or steamed extra vegies or eat it on its own as it’s packed with protein, fibre, good fats and complex carbohydrates! It’s kind of a mix between a Greek Moussaka and an Italian Lasagna.
I choose to use passata which is 99% tomatoes with a little salt and no additives, sugar or preservatives like other pasta sauces on the shelf. I also use Mutti Polpa Tomatoes which you can find in the supermarket as they are 100% tomatoes with no sugar or salt which is the only brand on the market not to add sugar to tinned tomatoes. Check the ingredients on these sometime and there are too many ingredients to mention that are not good for you and what I consider to be ‘processed’ foods. The best fresh lasagna is making it yourself if you have a pasta maker otherwise the Coles fresh lasagna sheets are the most ‘pure’ I could find.
You can also use Gluten Free Lasagna Sheets if you have gluten intolerance.
Ingredients:
350g premium lean chicken mince 400g Mutti Passata Coles Fresh Lasagna Sheets 12 pack 375g Coles Light Smooth Ricotta Baby Spinach Salad Bag 1 x 400g Mutti Polpa Tomatoes 1 grated carrot 1 grated zucchini 1/2 cup Millel Parmesan Cheese
Directions:
Preheat oven at 180 degrees celcius
Place grated carrot and zucchini in the microwave or pan to soften
Add the chicken mince and cook until brown
When the chicken is cooked add the passata and can of tomatoes and simmer
Wilt baby spinach in the microwave and leave to cool
Take cooled baby spinach and add Ricotta and Parmesan and mix
In a baking dish spread the chicken and vegie mixture over the base of the dish and top with fresh lasagna sheets
Cover lasagna sheets with rest of chicken mixture. Ensure the lasagna sheets are covered well so they cook and don’t dry out
Add another layer of lasagna sheets and top with spinach, parmesan ricotta mixture. Cover evenly
Bake in oven for 35-40 minutes and enjoy!
Enjoy!
Suzanne The Lifestylist