Chicken is low in fat, low in cholesterol and contains all the essential amino acids.
Chicken Lasagne
Type: Bake
Cut: Breast Fillet
Style: Italian
Ingredients
12 lasagne sheets
Hot water
1 teaspoon canola or olive oil
450gms chicken breasts, cut in strips
1 tsp crushed garlic
Fresh ground pepper to taste
1 cup sliced mushrooms
1 onion, thinly sliced
1 small jar of cheddar cheese spread
350ml of milk
1 tsp mixed Italian herbs
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 bunch asparagus, steamed and each spear chopped into thirds
Instructions
Preheat oven to 190ºC.
Submerge lasagna sheets in hot water until softened. Heat oil in a frypan and add chicken. Add garlic, pepper, onions and mushrooms. Gently fry until onion softens. Place cheese spread in a separate small saucepan and gradually stir in milk and spices over low heat, until combined.
Spread a few tablespoons of cheesy liquid over bottom of an oven proof dish.
Layer 1/3 lasagna sheets, 1/3 chicken mixture, 1/3 sauce, 1/3 Parmesan cheese and 1/3 mozzarella. Repeat layers two more times. On the third layer, scatter pieces of asparagus all over the top.
Set aside the final layer of mozzarella.
Cover lasagna tightly with (greased foil), and bake in hot oven for 50 minutes. Remove foil, add last layer of mozzarella cheese on top and grill until brown.