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Chicken & Veggie Lasagne

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Ryan Johnson

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Chicken and veggie lasagne

Lightly grease a large deep baking dish and set the oven to 170 degrees ( fan forced)

In your largest fry pan , brown chicken mince and add 3-4 teaspoons of dried italian herbs, continue frying until you start to smell the herbs infusing the meat.

Add 2 x onions (sliced) continuing frying for 1 min.

Add two jars of pasta sauce (meat free), heat and then put aside to cool slightly.

Peel 2 x sweet potatoes and cut into fairly thin slices.

slice 2 x zucchinis

In your baking dish spread a couple of spoons of the meat/ sauce mixture onto the bottom of the tray

Add lasagne sheets then layer with sweet potao , then a layer of zucchini then a layer of the meat/ sauce

The repeat this step.

After the last layer of meat/sauce use 1 x packet of fetta cheese and crumble across the top

Then top with bechamel cheese sauce

Sprinkle with tasty cheese and bake at 170 for a 1 1/2 hours

This is great to make and then cut into portions and freeze for a later date
 

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