Chicken and Ricotta Lasagne
Author: Dani B
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6
- 375 g of lasagna sheets
- 2 tablespoons of olive oil
- 1 onion
- 1 clove of garlic
- 500 grams of minced chicken
- 800g of crushed tomatoes
- 5 tablespoons of tomato paste
- salt to taste
- ½ teaspoon of sugar
- 1 teaspoon of mixed herbs
- 1 cup of water
- 500 grams of ricotta cheese
- 250grams of mozzarella cheese
- ½ cup of parmesan cheese
- Preheat oven to 200 degrees celsius.
- Cook onion and garlic in the olive oil over a gentle heat until sot and translucent.
- Add the chicken mince and turn up to a medium heat and cook until browned.
- Add the tomato paste and the tomatoes.
- Season to taste with salt and add in the sugar, herbs and water. Stir thoroughly and simmer for 20 minutes.
- Assemble the lasagna in a large dish by adding ½ cup of sauce on the base, then covering with pasta sheets.
- Add another sauce layer, then ¼ of the ricotta, ¼ of the parmesan, and ¼ of the mozzarella.
- Repeat with pasta, sauce and cheese until all the layers are complete and you finish with the cheese layer on top.
- Cover with foil and cook for 35 minutes.
- Remove foil and cook for another 10 minutes.
- Let it stand before serving.
Recipe by eatmystreet at https://www.eatmystreet.net/2016/08/14/chicken-ricotta-lasagne/
3.5.3208