Chicken and ricotta lasagne

  • 55 mins cooking
  • Serves 6
  • Print


Chicken and ricotta lasagne
  • 1 (900g) barbecued chicken
  • 500 gram (1 pound) firm ricotta cheese
  • 2 cup (200g) pizza cheese
  • cooking-oil spray
  • 2 cup (520g) bottled tomato pasta sauce with basil
  • 4 fresh lasagne sheets
  • 24 large_piece basil leaves


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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