All Recipes, Dinner, Lunch,

Chicken lasagne

Instructions

  1. Spray a large, deep, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onion, celery and carrots for 5-6 minutes, stirring frequently, until slightly softened.
  2. Meanwhile, put the chicken in a food processor and pulse to mince. Once the veg have softened, increase the heat, and add the mince and mushrooms. Season and stir-fry for 3-4 minutes until the mince is lightly browned. Add the garlic and tomato purée, and cook for 1-2 minutes, stirring continuously. Add the tomatoes and a canful of water, and crumble in the stock cube. Bring to a gentle simmer, then half cover the pan. Cook for 25 minutes, stirring occasionally, until the ragu has reduced and thickened. Stir through the basil.
  3. Preheat your oven to 200°C/fan 180°C/gas 6. Spread one-third of the ragu over the base of a 20 x 30cm baking dish. Top with a layer of the lasagne sheets, breaking them up if needed to cover all the ragu. Repeat twice, finishing with the lasagne sheets.
  4. Mix the quark and nutmeg. Season and spread over the lasagne. Evenly scatter over the breadcrumbs and Parmesan. Bake for 40-45 minutes, or until golden. Remove from the oven and leave to stand for 5 minutes. Serve a quarter of the lasagne per person with salad or veg.

COOK’S NOTE
If you don’t have a food processor, you can use lean pork or turkey mince (5% fat or less) instead

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