Chicken and ricotta lasagne

chicken and ricotta lasagne



1.Preheat oven to 200°C/400°F.
2.Using hands, remove the chicken meat from the bones; discard the bones. Shred the chicken meat into pieces.
3.Put the ricotta and half of the pizza cheese in a medium bowl; season with salt and pepper, mix well with a fork.
4.Spray a 2-litre (8-cup) ovenproof dish with cooking-oil spray. Pour ½ cup of the pasta sauce into the dish; spread it over the base. Put one lasagne sheet on top of the sauce (if it’s larger than the dish, cut the sheet to fit). Sprinkle about one-third of the chicken over the lasagne sheet; dollop spoonfuls of the ricotta mixture (about ⅔ cup) over the chicken and spread out using the back of the spoon. Top with 6 basil leaves; pour ½ cup of the pasta sauce over the top.
5.Repeat the layers with the rest of the lasagne sheets, chicken, ricotta mixture, basil and pasta sauce to make two more layers, finishing with the fourth lasagne sheet on top.
6.Spread the rest of the ricotta mixture over the top lasagne sheet; top with the last 6 basil leaves. Sprinkle with the rest of the pizza cheese.
7.Place the dish on an oven tray; place into the oven and bake for about 35 minutes or until the pasta is cooked and the cheese is golden brown.

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