Meat chickens are free to roam in custom built barns with easy access to food and water.
Quick Chicken Lasagne
Type: Oven
Cut: Thigh
Origin: Italian
Ingredients
500g Steggles Chicken Thigh Fillets
salt, pepper
375g jar Paul Newman's Own Tomato & Pesto Sauce
250g packet instant lasagna sheets
100g mushrooms, sliced
Topping
250g ricotta cheese
200g plain yoghurt
2 tablespoons grated Romano or Parmesan cheese
pinch nutmeg
2 eggs, lightly beaten
Instructions
Place thigh fillets between 2 pieces of plastic wrap and pound out with a meat mallet until thin. Season with salt and pepper.
Grease a baking dish with oil. Spread a thin layer of sauce in the base of the dish. Dip 3 or 4 lasagne sheets into a dish of water and place to cover base. Spread generously with tomato sauce. Place thigh fillets over the tomato sauce in a single layer and cover with sliced mushrooms. Wet 4 lasagne sheets and layer over the mushrooms. Spread remaining sauce over the lasagne sheets.
Mix together all the topping ingredients, and spread over the lasagne. Grate a little extra parmesan over the surface and dot with small flecks of butter. Place in preheated oven 180°C for 35-40 minutes.
Stand 10 minutes before serving lasagne sheets to re-absorb loose moisture.
Serves 6