Use commercially prepared pasta sauces to save time making this yummy dish.
|2 cups||Passata (Main)|
|1 Tbsp||Olive oil|
|500 g||Minced chicken (Main)|
|1 tsp||Dried basil|
|1 tsp||Dried oregano|
|2 cups||Baby spinach (Main)|
|8 sheets||Dried lasagne pasta, use up to 10 (Main)|
|½ cup||Grated tasty cheese, finely grated|
|325 g||Alfredo pasta sauce, fresh (Main)|
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- Preheat the oven to 200C. Lightly grease a 25cm x 19cm baking dish. Spread a¼cup of the passata over the base.
- Saute the onion in the oil, until softened. Add the chicken and break up using a fork. Saute — stirring — until lightly coloured. Add the remaining passata and the herbs. Simmer for 10 minutes.
- Place a layer of the lasagne on the base of the baking dish. Top evenly with half of the chicken mixture then half of the spinach. Top with another layer of lasagne, then the remaining chicken and spinach. Add another layer of lasagne. Pour the alfredo sauce evenly over the top. Cover with foil.
- Bake for 15 minutes, then remove the foil and bake for another 30 minutes, until bubbling and golden.