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Cheesy chicken, zucchini and spinach lasagne

  • 0:25 Prep
  • 0:55 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 1 leek, trimmed, halved, washed, sliced
  • 2 garlic cloves, crushed
  • 1 1/2 tablespoons plain flour
  • 1 1/2 cups Massel salt reduced chicken style liquid stock
  • 1 1/4 cups Perfect Italiano grated parmesan cheese
  • 3 cups shredded cooked chicken
  • 50g baby spinach
  • 4 fresh lasagne sheets
  • 250g tub reduced-fat ricotta cheese
  • 2 medium zucchini, cut into ribbons


  • 1
    Heat oil in a large non-stick frying pan over medium heat. Add leek and garlic. Cook for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 1 minute. Add stock. Cook, stirring, for 5 minutes or until slightly thickened. Stir in 1/2 cup parmesan. Add chicken and spinach. Cook, stirring occasionally, for 3 to 4 minutes or until spinach wilts and chicken is heated through.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 17cm x 22.5cm (base) baking dish. Place 1 lasagne sheet, trimming to fit. Top with 1/3 chicken mixture. Arrange 1/3 zucchini on top. Repeat twice. Top with remaining lasagne sheet. Combine ricotta and 1/4 cup parmesan. Spread over lasagne sheet. Sprinkle with remaining parmesan. Bake for 35 to 40 minutes or until pasta is tender. Stand for 10 minutes. Serve.

Source: taste.com.au


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