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Chicken and mushroom lasagne

Chicken and mushroom lasagne

Total Time
1 hr 35 min
25 min
1 hr 10 min


Olive oil

1 tbs

Chicken breast mince

400 g

Brown onion

1 medium, finely chopped


200 g, button, chopped


2 medium, grated


2 clove(s), crushed

Tomato paste

2 tbs

Chicken stock

1¼ cup(s), (310ml)

Tomato passata

1 cup(s), (260g)


1 cup(s), (½ bunch cavolo nero), chopped


500 g, florets

Low-fat ricotta cheese

375 g

Oil spray

2 x 3 second spray(s)

Dry lasagne sheet

6 individual, wholemeal (6 x 50g)

Extra light cheddar cheese

¼ cup(s), grated, tasty (30g)


  1. Preheat oven to 200°C or 180°C fan-forced. Heat 2 tsp oil in a deep non-stick frying pan over medium-high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Transfer to a bowl.
  2. Heat remaining 2 tsp olive oil in same pan over medium heat. Cook onion, mushrooms and zucchini, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds. Stir in tomato paste, stock, passata and mince and bring to the boil. Stir in cavolo nero. Reduce heat and simmer, uncovered, for 10 minutes or until thickened.
  3. Meanwhile, steam cauliflower until tender. Cool. Process with ricotta in a food processor until smooth.
  4. Lightly spray a 5cm-deep, 25cm x 18cm ovenproof dish with oil. Spread ½ cup mince mixture over base of dish. Top with 2 lasagne sheets. Spread with half remaining mince mixture and top with 2 more lasagne sheets. Repeat with remaining mince mixture and 2 more lasagne sheets.
  5. Spread with cauliflower mixture and sprinkle with cheese. Bake for 40–45 minutes or until golden and pasta is tender.