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Chicken Lasagna

Kristine Czak Messig

For Dinner ( Pasta, Chicken, Italian )


Published on

5 minutes to prepare and 70 minutes to cook

Serves 6


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.


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