Chicken And Vegetable Lasagne

assorted vegetables are a healthy addition to this hearty lasagne remember to freeze a portion or two for another meal later in the week

The ingredient of Chicken And Vegetable Lasagne

• 1 tablespoon olive oil
• 500g minced chicken breast fillets
• 280g about 2 zucchini coarsely grated
• 200g orange sweet potato kumara peeled coarsely grated
• 1 575g jar tomato pasta sauce dolmio brand
• 1 400g can tomato puree
• salt ground black pepper to taste
• 600g fresh ricotta
• 20g 1 4 cup finely shredded parmesan
• pinch nutmeg
• 1 375g pkt fresh lasagne sheets latina brand
• 80g 1 cup coarsely grated cheddar

The Instruction of chicken and vegetable lasagne

• preheat oven to 220u00b0c heat the oil in a large saucepan over medium heat add the chicken and cook using a wooden spoon to break up any lumps for 1 minute add zucchini and sweet potato and cook stirring often for 4 minutes or until they soften slightly stir in pasta sauce and tomato puree season with salt and pepper
• use a fork to mash the ricotta parmesan and nutmeg in a bowl to combine spread 1 4 of the chicken sauce over the base of a 6cm deep 21 x 33cm base measurement ovenproof dish top with a layer of pasta sheets cutting to fit if necessary
• spread 1 3 of the remaining chicken sauce over pasta and then top with pasta use damp fingers to spread the ricotta mixture over the pasta cover with pasta and then 1 2 the remaining chicken sauce top with pasta and the remaining chicken sauce
• cover with foil and bake in preheated oven for 25 minutes remove the foil and sprinkle with the cheddar bake for a further 5 minutes or until the cheddar melts

Nutritions of Chicken And Vegetable Lasagne

calories: 584 355 calories
calories: 22 grams fat
calories: 10 grams saturated fat
calories: 50 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 42 grams protein
calories: n a
calories: 700 53 milligrams sodium
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calories: nutritioninformation