Tuesday, October 23, 2012

Cheesy Zucchini, Spinach and Chicken Lasagne

I am totally exhausted right now! But I have a very cool chocolate cake in the oven that I can't wait to tell you about later in the week and an equally cool cheesecake in the fridge that I can't wait to eat....and then tell you about later in the week too!! In the meantime, before we enter a cheesecake / chocolate cake induced coma, let's talk savoury stuff....and by stuff I mean lasagne crammed full of zucchini, chicken, leek and cheese. Have I got your attention yet?? 

Sometimes when I go to make a lasagne I just don't want the same old tomato, mince, cheese combo....I know like it's bad enough that I frequently skip the mince altogether and throw in a heap of vegetables, but now I'm turfing the tomato too?? I must be tired! But as they say, a change is as good as a holiday, so go on, live dangerously, be brave and mix it up a little! 

Cheesy Zucchini, Spinach and Chicken Lasagne

1 leek, trimmed, halved, washed, sliced
2 tspns crushed garlic
1.5 tbspns plain flour
1.5 cups chicken stock
1 cup grated parmesan
2 chicken breasts or 3 cups of shredded cooked chicken
50g baby spinach
4 lasagne sheets
250g extra light ricotta
1 tbspn crushed basil
2 medium zucchini sliced into ribbons (use the veggie peeler to make the ribbons - it's so much easier!!)
1/2 cup grated cheese

Pre-heat oven to 180C. Spray a small oven proof baking dish with oil. Place chicken breasts in oven dish and season with salt and pepper. Cook for 25 mins, turn over and cook for another 15-20 mins or until cooked through. When the chicken is cooked, remove from the oven and shred. Leave oven on 180C.

Meanwhile spray a large frying pan with oil place over medium heat. Add leek and garlic and cook for 5 minutes or until leek has softened.

Add the flour and cook for 1 minute before adding the stock. Simmer and stir for 5 minutes - the mixture should start to thicken slightly.

Add 1/2 cup parmesan, chicken and spinach. Cook, stirring occasionally, for 3 to 4 minutes or until spinach is wilted.

In the base of a large baking dish, spread 1 tbspn of the sauce from your chicken mixture.

Place 1 lasagne sheet over the sauce and top with 1/3 of the chicken mixture. Layer 1/3 of your zucchini ribbons over the top of that. Top with another lasagne sheet and repeat your layers, finishing with a lasagne sheet.

Combine ricotta and basil. Spread over lasagne sheet. Sprinkle with remaining parmesan and grated cheese. Bake for 35 to 40 minutes or until pasta is tender.

This is such a tasty mid-week week meal and packed full of all those spring favourites like leek and zucchini!


Mrs B xx

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