Name: Chicken, Spinach and Ricotta Lasagne
Prep time: 30 min
Cook time: 260 min
Total time: 290 min
Yield: 4
Ingredients: 1 tbs olive oil; 1/2 tbs butter; 1 onion diced large; 2 celery stick diced medium; 1 carrot grated large; 1/2 tbs garlic minced; 750 g chicken mince; 2 tbs tomato paste; 400 g canned diced tomato; 1 bay leaf; 2 pinches dried herbs; 1 pinch salt and pepper; 2 cups Chicken Style Liquid Stock; 250 g spinach chopped; 2 egg lightly beaten; 1 kg ricotta drained; 1 packet lasagne sheets; 250 g cheese grated

by MysteryDevil Last updated on 09/17/2019

A fresh, filling lasagne. - MysteryDevil

Ingredients

1 tbs olive oil
1/2 tbs butter
1 onion diced large
2 celery stick diced medium
1 carrot grated large
1/2 tbs garlic minced
750 g chicken mince
2 tbs tomato paste
400 g canned diced tomato
1 bay leaf
2 pinches dried herbs
1 pinch salt and pepper
2 cups Massel* Chicken Style Liquid Stock
250 g spinach chopped
2 egg lightly beaten
1 kg ricotta drained
1 packet lasagne sheets
250 g cheese grated

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat butter and oil over medium heat in a large fry-pan.
Step 2

Add onion, celery, carrot and garlic and stir occasionally until soft.
Step 3

Increase heat to high and brown chicken mince.
Step 4

Stir through tomato paste then add stock, tinned tomatoes, bay leaf, herbs, salt and pepper.
Step 5

Simmer gently for 2-3 hours or until sauce thickens.
Step 6

Beat Ricotta in large bowl until smooth. Stir through egg and spinach.
Step 7

Spread ⅓ mince mixture over base of large lasagne dish. Then spread ⅓ Ricotta mixture followed by layer of lasagne sheets. Repeat layers twice finishing with Ricotta mixture.
Step 8

Cover with foil and bake at 180C for 40 minutes.
Step 9

Remove foil and add grated cheese, bake for another 20 minutes or until cheese is golden brown.