Chicken, kumara and ricotta lasagne
Time to make: 1 hr 15 mins
( Hands-on time: 30 mins )
Total cost: $ 29.04 / $ 4.84 per serve
(at time of publication)
1 large onion, finely chopped
1 carrot, peeled, finely diced
2 stalks celery, finely diced
2 cloves garlic, minced
500g lean chicken mince
2 tablespoons tomato paste
400g can chopped tomatoes
200g baby spinach
800g kumara, peeled, thinly sliced in rounds
400g reduced-fat ricotta cheese
1/2 cup trim milk
Total fat 10g
Saturated fat 4g
Dietary fibre 6g
1 Spray a large saucepan with oil and place over a medium heat. Cook onion, carrot and celery, stirring occasionally, for 6-8 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 more minute. Add mince and cook, stirring, for 5 minutes or until browned.
2 Add tomato paste and cook, stirring, for 2 minutes. Add tomatoes and ¼ cup water. Cook, stirring occasionally, for 10 minutes or until sauce thickens. Add spinach and stir through. Remove from heat and set aside.
3 Preheat oven to 180°C. Lightly spray an 8-cup-capacity (25cm x 18cm x 6cm) ovenproof dish with oil. Place kumara in a large microwave-proof dish with 2 tablespoons water. Cover and microwave for 4-5 minutes on high or until just tender. Drain.
4 Whisk ricotta cheese, egg and milk in a large bowl until smooth.
5 To assemble lasagne, spread one-third of the kumara to cover base of prepared dish. Top with half the mince mixture. Repeat with another kumara layer and remaining mince. Finish with a kumara layer then spread with ricotta mixture. Bake for 40-45 minutes or until top is golden and bubbling. Sit lasagne for 5 minutes before serving.
Make it gluten free: Check tomato paste is gluten free.
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