Lasagne just got RIDICULOUSLY easy! Cook the lasagne sheets in a rich tomato sauce, add shredded roast chook, smother in cheese. Bake.
Prep time: 5 mins
Cook time: 30 mins
Serves: 4 – 6
INGREDIENTS
6 large (180g) uncooked lasagne sheets, broken roughly into thirds
700ml passata
300ml water
1 medium white onion sliced finely
1 bulb garlic minced
1 large sprig fresh rosemary finely chopped
3 tbsp olive oil
1 tbsp chicken stock powder
1 tsp dried thyme
½ large roasted free range chicken shredded roughly
½ c finely chopped fresh parsley and oregano
250g ricotta cheese
2 eggs
50g grated parmesan
Salt and pepper to taste
175g grated mozzarella
METHOD
Heat your Legacy Pan until nearly smoking hot.
Fry onions, garlic and rosemary in olive oil for one minute then add the passata and boiling water and bring to the boil. Turn down the heat to low.
Add the pasta sheets to the pan pushing into the tomato mix as you go. Bring back up to a simmer. Cover and stir gently and often to avoid the sheets sticking together. Cook about 10 minutes until the pasta is nearly el dente.
Heat oven to 180°C.
Add the chicken stock powder, dried thyme, tomato paste and shredded chicken and stir it all together gently.
Add the chopped parsley and oregano.
Mix the ricotta, eggs, parmesan, salt and pepper together and spread evenly over the top of the chicken and pasta mix. Finish with the grated mozzarella.
Bake for 20 minutes till cheese is bubbling and golden brown.
Serve with a crunchy salad. YUM.
