Chicken and ricotta lasagne

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Ingredienti per Serves 6

1 tbspn olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
600g chicken mince
400g diced tomatoes
1 cup chicken stock
2 zucchini, trimmed, finely grated
2 carrots, peeled, finely grated
1 kg fresh ricotta
200g frozen spinach, thawed
2 eggs, lightly whisked
12 dried lasagne sheets
2/3 cup parmesan, shredded

100 min · Media

Preparazione

1. Preheat over 180o. Heat oil in large frying pan over medium heat. Cook the chopped onion, celery and garlic, stirring occasionally, for 7 minutes or until soft.

2. Increase the heat to medium-high. Add mince. Cook, stirring with a wooden spoon for about 5 minutes or until the mince changes Colour.

3. Add the tomato, stock, zucchini and carrots. Bring to the boil. Reduce heat to medium. Cook for 15 minutes or until mixture thickens.

4. Meanwhile stir the ricotta in a bowl until smooth. Stir in the spinach and eggs. Season.

5. Spread a little mince mixture over the base of a lasagne dish. Top with lasagne sheets. Then the ricotta mixture. Repeat with remaining ingredients.

6. Place on baking tray and cover with foil.

7. Bake for 20-30 minutes or until cooked. Uncover. Top with parmesan. Bake for another 10 minutes. Stand for 5 minutes.

secondi, chicken lasagne spinach ricotta December 23, 2012 20:50

Autore: Michelle Southan, Good Taste Magazine