Chicken, zucchini and mushroom lasagne
SERVING SUGGESTION Mixed green salad. You can replace the ricotta mixture with a store-bought béchamel or cheesy white sauce. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/3 cup (80ml) olive oil
- 1 medium_piece (150g) brown onion, finely chopped
- 2 cloves garlic, crushed
- 500 grams (1 pound) minced (ground) chicken
- 2 tablespoons tomato paste
- 410 grams (13 ounces) canned diced tomatoes
- 1 teaspoon caster (superfine) sugar
- 1/3 cup resh basil, coarsely chopped f
- 3 medium_piece (360g), zucchini, sliced thinly
- 5 (400g), flat mushrooms, sliced thinly
- 400 grams (12½ ounces) ricotta
- 1/2 cup (125ml) milk
- 1 egg, beaten lightly
- 375 grams (12 ounces) fresh lasagne sheets
- 1/3 cup (25g) parmesan, finely grated
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