Chicken and zucchini lasagne recipe

Chicken and zucchini lasagne recipe. For a hearty weeknight meal, you can’t go past this flavour-packed lasagne. Loaded with chicken mince, hidden veggies and classic creamy, bechamel sauce.

16 Ingredients

– 2 tbsp olive oil

– 2 (about 380g) zucchini, finely chopped

– 2 carrots, peeled, finely chopped

– 1 brown onion, finely chopped

– 2 celery sticks, finely chopped

– 500g Coles RSPCA Approved Chicken Mince

– 3 garlic cloves, crushed

– 2 tsp Massel Organic Chicken Stock Powder

– 420g bottle tomato pasta sauce

– 24 dried lasagne sheets

– 400g can diced tomatoes

– 120g packet baby spinach

– 80g (1 cup) coarsely grated cheddar

Bechamel

– 90g butter

– 75g (1⁄2 cup) plain flour

– 750ml (3 cups) milk

3 Method / Steps

Step 1

Heat the oil in a large deep frying pan over medium-high heat. Add zucchini, carrot, onion and celery. Cook, stirring, for 8 minutes or until soft but not coloured. Transfer to a heatproof bowl. Add the chicken to pan. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until chicken changes colour. Return zucchini mixture to pan. Add garlic. Cook, stirring, for 1 minute or until aromatic. Add stock powder, pasta sauce and 500ml (2 cups) water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.

Step 2

Meanwhile, make the bechamel. Melt the butter in a saucepan over medium-high heat until foaming. Add flour. Stir for 1-2 minutes or until mixture bubbles and begins to come away from side of pan. Remove from heat. Gradually add milk, whisking constantly, until smooth. Place over medium-high heat. Bring to the boil, stirring constantly with a wooden spoon, until it thickens and coats the back of a spoon. Season.

Step 3

Preheat oven 180°C/160°C fan forced. Spread 1 ⁄2 cupful of the chicken mixture over base of a 7cm-deep, 21 x 31cm (base size) baking dish. Cover with 6 lasagne sheets. Spoon over half the remaining chicken mixture. Use the back of a spoon to smooth surface. Drizzle over 3⁄4 cupful of bechamel. Top with 6 lasagne sheets. Repeat layering with the remaining chicken mixture, another 3⁄4 cupful of the remaining bechamel and 6 more lasagne sheets. Top with half the tomatoes and all of the spinach. Cover with remaining lasagne sheets then remaining tomatoes. Spoon over remaining bechamel. Sprinkle with the cheddar and bake for 45-50 minutes or until golden. Set aside for 10 minutes to cool slightly before serving.

source – tastecom