Lasagna originated in Italy and since has earned a reputation as a family favourite dish. Enjoy our take on this traditional meal.
- No wheat
- High fibre
- Good source of protein
- 240g chicken breast (cut into pieces, lightly cooked)
- 1tsp olive oil or oil spray
- 1 small onion (roughly chopped)
- 1 clove garlic (chopped)
- 410g tin chopped tomatoes
- 2tbsp tomato paste
- ½ zucchini cut lengthways into slices
- ½ capsicum cut into 4 pieces
- ½ medium eggplant cut into 3 slices approx 1-1.5cm thick
- 30g bocconcini cheese (cut into thin slices)
- 1tbsp chopped parsley
- pinch pepper
- basil to garnish
Preheat oven to 180˚C. Salt eggplant slices (to remove bitterness) and allow to stand in a colander for 30 minutes. Rinse with water and pat dry. The eggplant will be used to build the lasagne instead of pasta sheets.
Add the olive oil or oil spray to a non-stick frypan and cook chicken on medium heat until just cooked then remove from heat – do not over cook.
In the same frypan, cook the onion and garlic until soft then add tin tomatoes, tomato paste, parsley and pepper. Cook until heated through and remove.
In a ceramic baking dish add a little of the tomato mixture and place a slice of eggplant on top. Add a little more tomato mixture then a layer of half the chicken and add the zucchini slices on top.
Place another slice of eggplant on the zucchini followed by more tomato mixture, the rest of the chicken and the capsicum pieces. Place the end or smallest slice of eggplant on top and pour all the rest of the tomato mixture over the lasagne.
Place the sliced bocconcini on top and put into the oven for approx 40-45 minutes. Once cooked, cut in half, garnish with some chopped basil and serve.