Lasagna is such a versatile fish and I love to experiment with it. This chicken version features native thyme and native pepper.
500gm free range chicken mince
200g mushrooms, finely chopped
2 cloves garlic, crushed
1 bunch spring onions, approximately 8cm in length from the white end, chopped finely
1/4 cup extra virgin olive oil
1 zucchini, finely chopped
1 tsp Outback Pride Native Pepper Seasoning
1 tbsp Outback Pride Native Thyme
1/2 cup grated low fat tasty cheese
1/3 cup grated mozzarella cheese
1 packet lasagna sheets
Preheat oven to 180 degrees celsius. In a large frying pan, heat half the oil over medium-high heat. Add garlic and cook, stirring for 30 seconds before adding the spring onions. After 1-2 minutes of cooking the spring onions, add the zucchini to the pan and cook for 3-4 minutes. Throw in the mushrooms and cook the vegetables until the mushrooms have softened. Remove from pan and set aside.
Heat the rest of the oil in the frying pan. Add the chicken mince to the pan and cook, stirring to break up the meat evenly, until cooked through. Return the vegetables to the pan and pour in the passata, adding the native thyme and native pepper seasoning at the same time. Bring to the boil and then reduce the heat, simmering for 10 minutes or so.
In a baking dish, layer the lasagna sheets with the chicken and vegetable sauce. Top with the grated cheeses and freshly cracked black pepper. Bake for 30-40 minutes, covering with aluminium foil if needed to prevent over-browning the top. Serve with a fresh green salad and bread.