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Chicken, Sweet Potato and Ricotta Lasagne Recipe
Serves 6 | Prep 20 mins | Cook 1 hr 10 mins plus 5 mins resting | Cost per serve $5.10
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| Chicken, Sweet Potato and Ricotta Lasagne |
Chicken, Sweet Potato and Ricotta Lasagne Ingredients
- 800g sweet potatoes, peeled, thinly sliced into rounds
- 1 large onion, finely chopped
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, crushed
- 500g lean chicken mince
- 2 tablespoons no-added-salt tomato paste
- 1 x 400g can no-added-salt chopped tomatoes
- 400g reduced-fat smooth ricotta
- 1 egg
- ½ cup reduced-fat milk
- 180g baby spinach leaves, to serve
Chicken, Sweet Potato and Ricotta Lasagne Preparation
- Preheat oven to 180°C. Lightly spray an 8-cup capacity ovenproof dish with olive oil. Steam or boil sweet potato until just tender. Drain and set aside.
- Lightly spray a large saucepan with oil and heat over medium heat. Add onion, carrot and celery and cook, stirring, for 6–7 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add mince and cook, stirring, for 5 minutes or until browned.
- Add paste and cook, stirring, for 2 minutes. Add tomatoes and ¼ cup water and cook, stirring, for 10 minutes or until sauce thickens. Set pan aside.
- Place ricotta, egg and skim milk in a large bowl and whisk until smooth.
- To assemble lasagne, layer a third of the potato rounds over base of prepared dish, then top with half the mince mixture. Repeat layering, finishing with potato rounds. Pour over ricotta mixture, smoothing evenly into corners of dish with the back of a spoon. Transfer to oven and bake for 40–45 minutes or until top is golden and bubbling. Remove from oven and allow to rest for 5 minutes.
- Divide lasagne among six serving plates and serve with baby spinach leaves
