Name: Broccoli and chicken lasagne
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon oil; 2 garlic cloves, crushed; grated rind and juice of 1 lemon; 2 chicken breast fillets or 8 chicken tenderloins; 4 fresh lasagne sheets, each cut into 3 pieces; 1/2 tablespoon olive oil; 300 gram broccoli florets; 1 punnet grape tomatoes, halved; 210 gram tub bocconcini, drained, sliced; basil leaves, to serve

Ingredients

1 tablespoon oil

2 garlic cloves, crushed

grated rind and juice of 1 lemon

2 chicken breast fillets or 8 chicken tenderloins

4 fresh lasagne sheets, each cut into 3 pieces

1/2 tablespoon olive oil

300 gram broccoli florets

1 punnet grape tomatoes, halved

210 gram tub bocconcini, drained, sliced

basil leaves, to serve

Method

1.Combine oil, garlic, lemon rind and juice in a shallow bowl. Slice each chicken breast into four thin schnitzels. Add chicken to lemon mixture and turn to coat. Cover and refrigerate for 15 minutes to marinate.

2.Cook lasagne in a large pan of boiling, salted water with oil according to packet directions. Drain and place sheets flat on a piece of baking paper.

3.Heat a non-stick frying pan on medium. Cook chicken for 3 minutes each side, until brown. Add broccoli and 1/1 cup water and cook for 3 minutes, until just tender. Add tomatoes, season to taste and cook for another minute.

4.Preheat an oven grill on high. Place a piece of lasagne on each of four serving plates. Top with a piece of chicken and a little broccoli mixture. Repeat layers once more, finishing with a piece of lasagne. Top with bocconcini and grill for 2 minutes, until cheese is soft and bubbling. Serve topped with basil leaves.

Make this light lasagne vegetarian by replacing the chicken with green beans or sliced zucchini.
Note

Woman's Weekly Food

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Ingredients

Method

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