chicken + vegetable lasagne
 
Prep time
Cook time
Total time
 
Recipe type: Dinners
Serves: 8
What you'll need
  • 1 onion
  • 3 cloves garlic
  • 3 zucchinis
  • 3 carrots
  • 500g chicken mince
  • 1 large jar tomato passata
  • handful fresh parsley
  • lasagne sheets (we use gluten free)
  • 50g butter
  • 50g flour (we use gluten free)
  • 500mls milk
  • 1 cup cheese
Instructions
  1. Finely chop onion and crush garlic. Saute in some olive oil for a couple of minutes until softened.
  2. Grate up the zucchini and carrot - I do this in the thermomix for a couple of seconds on speed 7 and add to the onion. Sweat down for a couple of minutes with some salt and pepper added.
  3. Drain off any excess liquid - I like to keep it on side and add it back to the mix - and add in the chicken mince and brown. This doesn't take too long.
  4. Add in tomato sauce, parsley and season well. Leave to simmer.
  5. Make your white sauce - I do mine in the thermomix for 7 minutes on speed 4 or you can melt your butter, whisk in the flour and get the mixture to bubble. Once bubbling whisk in your milk and gently heat until the sauce thickens and you have a lovely thick white sauce. Season with salt pepper.
  6. Spread out some chicken sauce into a large baking dish. Top with lasagne sheets and repeat until all of the chicken sauce is used and make sure you spread out the sauce over every bit of lasagne sheet so that they cook properly.
  7. Now put lasagne sheets on top of the last of your chicken mixture, top with the white sauce and spread it out. Top with cheese and bake in a 180C oven for about 30-40 minutes until golden brown and bubbly
  8. Remove from the oven - don't burn your tongue while taste testing which is what I usually do and serve. We love this with some green salad on the side and it tastes even better the next day.
Recipe by Retro Mummy at https://retromummy.com/2014/05/12/a-lasagne-recipe-the-dishes-and-the-dishwasher/