Ingredients
Method
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Butter 20 g
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Leek, sliced 200 g
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Frozen peas 150 g
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Oil 20 ml
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Onion, chopped 100 g
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Chicken mince 1 kg
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White wine 100 ml
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Water 300 ml
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Dried lasagne sheets 300 g
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Baby spinach leaves 200 g
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Ricotta 600 g
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Tasty cheese, grated 100 g
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Oregano leaves, to garnish 10 g
Preparation
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Method
- Melt butter in a large frying pan, add leek and cook for 5 minutes or until softened. Add peas, cook for another 2-3 minutes then remove from heat and set aside.
- Heat oil and onion in the frying pan and cook until softened, then add chicken mince, stirring to break up the mince.
- Add KNORR Professional Garlic Puree and cook for another minute. Pour in wine and allow to reduce by half.
- Stir in water, CONTINENTAL Professional Gluten Free Tomato Soup Mix and KNORR Pronto Napoli and bring to the boil. Simmer for 5 minutes.
- Spoon a rough cup measure of chicken tomato mixture into base of a half gastronome tray. Top with a third of lasagne sheets. Continue with half the remaining chicken tomato mixture, then spoon over half the sauteed leek and peas, half the spinach leaves and half the ricotta. Continue layering with rest of the lasagne sheets, chicken tomato mixture, leek, peas and spinach. Finish with lasagne sheets, ricotta and top with tasty cheese.
- Bake for 40 minutes at 170 degree Celsius or until golden.
- Serve lasagne garnished with oregano leaves.
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Serving Suggestion
- Steamed vegetables.
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Tip
- A great way to get extra nutrition by bulking out layers with baby spinach.