Name: Chicken and kumara lasagne
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 400 gram kumara, peeled, thinly sliced; 1 tablespoon olive oil; 1 onion, finely chopped; 2 clove garlic, crushed; 500 gram chicken mince; 2 1/2 cup tomato pasta sauce; 1/2 cup chicken stock; 4 fresh lasagne sheets; 8 large silverbeet leaves, stems removed, leaves blanched and drained; 1 1/4 cup grated mozzarella; salad, to serve

Ingredients

400 gram kumara, peeled, thinly sliced

1 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, crushed

500 gram chicken mince

2 1/2 cup tomato pasta sauce

1/2 cup chicken stock

4 fresh lasagne sheets

8 large silverbeet leaves, stems removed, leaves blanched and drained

1 1/4 cup grated mozzarella

salad, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease a deep 19 x 25cm ovenproof dish and 2 baking trays.

2.Arrange kumara slices on trays. Season to taste; bake 5-10 minutes, or until tender.

3.Heat oil in a large frying pan on high. Saute onion and garlic, 2-3 minutes, or until tender.

4.Add mince; cook 5 minutes, or until well browned, breaking up lumps with back of spoon as it cooks. Stir through sauce and stock. Reduce heat; simmer 3-5 minutes.

5.Line prepared dish with one lasagne sheet. Spoon one-third chicken mixture over this. Top with a lasagne sheet, half silverbeet and 1/2 cup cheese. Spoon half remaining chicken mixture over cheese.

6.Top with lasagne sheet, kumara, remaining chicken mixture and last lasagne sheet. Finish with remaining silverbeet and cheese.

7.Bake 25-30 minutes, or until tender and golden. Serve with salad.

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Ingredients

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