Chicken, zucchini and mushroom lasagne

  • 1 hr 15 mins cooking
  • Serves 6
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Chicken, zucchini and mushroom lasagne
  • 1/3 cup (80ml) olive oil
  • 1 medium_piece (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 500 gram (1 pound) minced (ground) chicken
  • 2 tablespoon tomato paste
  • 410 gram (13 ounces) canned diced tomatoes
  • 1 teaspoon caster (superfine) sugar
  • 1/3 cup resh basil, coarsely chopped f
  • 3 medium_piece (360g), zucchini, sliced thinly
  • 5 (400g), flat mushrooms, sliced thinly
  • 400 gram (12½ ounces) ricotta
  • 1/2 cup (125ml) milk
  • 1 egg, beaten lightly
  • 375 gram (12 ounces) fresh lasagne sheets
  • 1/3 cup (25g) parmesan, finely grated


Chicken, zucchini and mushroom lasagne
  • 1
    Preheat oven to 200°C (180°C fan forced).
  • 2
    Heat 1 tablespoon of the oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add chicken, stir until browned. Add paste, tomatoes and sugar, bring to the boil. Reduce heat, simmer, uncovered, for 5 minutes. Stir in basil, season.
  • 3
    Cook zucchini and mushrooms, in batches, on a heated oiled grill plate (or grill or barbecue), brushing with remaining oil, until browned and tender.
  • 4
    Meanwhile, combine ricotta, milk and egg in a medium bowl.
  • 5
    Line the base of a 2-litre (8-cup) ovenproof dish with lasagne sheets, trimming to fit. Top with one-third of the chicken mixture, half the vegetable mixture and half the ricotta mixture. Top with lasagne sheets, trimming to fit. Top with half the remaining chicken mixture, remaining vegetable mixture, lasagne sheets, then remaining chicken mixture. Top with remaining lasagne sheets and remaining ricotta mixture, sprinkle with parmesan.
  • 6
    Cover dish with foil, bake for 20 minutes. Uncover dish, bake for about 30 minutes or until browned lightly. Stand for 10 minutes before serving.


SERVING SUGGESTION Mixed green salad. You can replace the ricotta mixture with a store-bought béchamel or cheesy white sauce.