Chicken and Ricotta Lasagne Recipe

 Chicken and Ricotta lasagne

This Chicken and Ricotta Lasagne recipe is a dish that my husband often cooks for me. It is delicious, very cheesy and the kids adore it. I am pretty sure despite all the interesting things I have made them over the years, this is basically their favourite meal.

I used to make an excellent lasagne but I am a bit rusty these days because my husband tends to be the designated lasagne maker. I hate to admit it but his lasagne skills are now better than mine.

I love a challenge though so you never know, there might still be hope for me.

Chicken and Ricotta Lasagne Recipe

Lasagne really is one of the all time great comfort foods isn’t it?

I often think of the wonderful lasagne’s that two of my best friends dropped off for me after my Dad died. Nothing ever tasted so good.

But here it is, Richard’s famous cheesy lasagne recipe. Serve with an enormous salad and enjoy.

Chicken and Ricotta Lasagne
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 200 degrees celsius.
  2. Cook onion and garlic in the olive oil over a gentle heat until sot and translucent.
  3. Add the chicken mince and turn up to a medium heat and cook until browned.
  4. Add the tomato paste and the tomatoes.
  5. Season to taste with salt and add in the sugar, herbs and water. Stir thoroughly and simmer for 20 minutes.
  6. Assemble the lasagna in a large dish by adding ½ cup of sauce on the base, then covering with pasta sheets.
  7. Add another sauce layer, then ¼ of the ricotta, ¼ of the parmesan, and ¼ of the mozzarella.
  8. Repeat with pasta, sauce and cheese until all the layers are complete and you finish with the cheese layer on top.
  9. Cover with foil and cook for 35 minutes.
  10. Remove foil and cook for another 10 minutes.
  11. Let it stand before serving.

Chicken and Ricotta Lasagne Recipe

Happy Eating.

Dani xx

 

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Spaghetti squash with homemade passata

Spaghetti Squash with homemade passata

Are you looking for the most wonderful, gluten free, tasty lunch dish yet? Then look no further than this recipe for spaghetti squash with homemade passata.

Spaghetti Squash with homemade passata

I attended the wonderful Food is Free South Eastern Suburbs meet up last week. I loved it as always. So many lovely and knowledgable people attend these meet ups which are organised by a small group of local volunteers.

The premise of Food is Free is a smart and heart warming one; to share excess and surplus home grown food with other people in the local community. It very much fits into the eat good quality, seasonal, fresh, food philosophy that is at the basis of all healthy living.  It is also anti-waste, promotes sharing of knowledge and increased community connectedness and helps encourage people to get out in their back yard and grow some food.

You can read a lot more about it by going here or here. But if that is all starting to get a little esoteric for you then take a look at this wonderful recipe that I made today based on the food I brought home from the swap. A perfect gluten free pasta alternative. That is if you are lucky enough to get your hands on a spaghetti squash.

Spaghetti squash


Spaghetti Squash with homemade passata Recipe

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • salt
  • 15  ripe small to medium tomatoes, halved.
  • 2 tablespoons of olive oil
  • 2 gloves of garlic, sliced
  • 1-2 tablespoons of fresh, chopped basil
  • 1-2 teaspoons of sugar
  • salt to taste

Method

  1. Cut the spaghetti squash in half and scoop out the seeds and soft pulp with a spoon. Brush the squash with olive oil and add salt.
  2. Place cut side down on a baking dish and bake in a moderate oven for 45 minutes or until soft and cooked through.
  3. While that is cooking, place your olive oil in a pan and gently cook through the sliced garlic on a low, gentle heat.
  4. Trim the tomatoes and place them on a blender. Add the cooked garlic and oil, salt, basil and sugar and blend until smooth.
  5. Return this mix to the saucepan and gently simmer until the liquid is reduced and you have a thick tomato sauce. This took me about half an hour but it will depend on your stove and your tomatoes so times will vary.
  6. When your spaghetti squash is cooled, scoop out the flesh with a fork. This will create a “spaghetti” consistency. Add the squash to a bowl, cover with sauce and add a little fresh basil to garnish. Season to taste.
  7. Enjoy.

 

So Spaghetti Squash seems like the perfect way to make that beautiful gluten free pasta dish and growing your own tomatoes will inspire the most rich, tasty tomato passata. A winning combination for a healthy, whole foods, low miles lunch. Lovely. Spaghetti squash with homemade passata

Happy Eating.

Dani xx

Spaghetti squash with homemade passata