Easy to make, easy to transport and easy to eat, this chicken, double cheese and vegie packed meal is perfect to share.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 500g skinless chicken thigh fillets, cut into 1.5cm pieces
- 300g pumpkin, peeled, deseeded, cut into 1.5cm pieces
- 250ml (1 cup) thickened cream
- 1/2 cup Chris' Basil, Cashew & Parmesan Chunky Dip
- Olive oil, to grease
- 375g fresh lasagne sheets
- 150g baby spinach leaves
- 250g shredded mozzarella
- 1 x 500g ctn Pantalica Smooth Light Ricotta Cheese
Method
- Step 1Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens.
- Step 2Add the chicken and pumpkin and cook, stirring often, for 8 minutes or until the chicken is cooked through and the pumpkin starts to soften. Remove from heat. Stir in the cream and dip. Season with salt and pepper.
- Step 3Preheat oven to 180°C. Brush a 6cm-deep, 21 x 32cm ovenproof dish with oil to grease. Spread a thin layer of chicken mixture over the base of the prepared dish. Top with 2 lasagne sheets. Spread with one-third of remaining chicken mixture. Top with one-third of the spinach and one-quarter of the mozzarella. Continue layering with remaining lasagne sheets, chicken mixture, spinach and two-thirds of the remaining mozzarella, finishing with lasagne sheets. Top with the ricotta and remaining mozzarella.
- Step 4Bake in oven for 40 minutes or until golden and cooked through.
- Low carb
- Lower gi
Nutrition
3365 kj
Energy
48g
Fat Total
22g
Saturated Fat
4.5g
Fibre
49g
Protein
46g
Carbs (total)
All nutrition values are per serve
Notes
If the dip is unavailable, use any fresh or bottled basil pesto. Serving tip: Preheat oven to 170°C. Bake for 35-40 minutes, covering with foil if necessary to prevent overbrowning. To reheat an individual portion, place on a microwave-safe plate. Cover and heat on high/800watts/100% for 4 minutes. Set aside, covered, for 2 minutes to stand before serving.
- Author: Jules Jansen
- Image credit: Steve Brown
- Publication: Australian Good Taste
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