500g free range chicken mince 1 jar Dolmio bolognaise sauce 1 packet La Triestina lasagna sheets 1 small packet grated mozzarella cheese 200 grams fresh ricotta cheese (from the deli) 2 tablespoons freshly grated parmesan cheese 1 tablespoon olive oil
1. Heat the olive oil in a non-stick frypan 2. Add the chicken mince and cook until brown, use a spoon to separate any chunks 3. Add the jar of Dolmio, fill the empty jar 1/4 with water and shake to remove excess sauce, add to mixture 4. Simmer for 20 minutes 5. Boil a large pot of water and add a tablespoon of salt 6. Add the lasagna sheets one at a time and stir the water gently to prevent sticking 7. When cooked drain and rinse with cold water to cool 8. Combine the parmesan and ricotta in a small bowl, set aside 9. In a lasagna dish, layer the bottom of the dish with 2-3 sheets of pasta 10. Spoon in one third of the chicken bolognaise sauce and spread around evenly 11. Add small teaspoonful of the parmesan and ricotta mixture on top of the bolognaise 12. Sprinkle a handful of mozzarella cheese over the top 13. Repeat process with the next two layers 14. Cover the top layer with remaining pasta sheets and sprinkle generously with mozzarella cheese 15. Cover with foil, making sure that the foil is not touching the cheese or it will stick 16. Bake in the oven covered for 30 minutes 17. Bake a further 10 minutes uncovered to brown the cheese on top 18. Serve with garlic bread and a green salad
Optional: Add 1 cup of mixed vegetables at step four. Eg: Finely diced mushrooms, zucchini, carrot or red capsicums.