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Chicken, sweet potato and spinach lasagne

Chicken, sweet potato and spinach lasagne

Total Time
1 hr 30 min
25 min
1 hr 5 min
A modern take on traditional lasagne that is full of vegies and flavour.


Orange sweet potato (kumara)

450 g, peeled, cut into 2cm pieces

Olive oil

1 tbs

Brown onion

1 small, finely chopped

Red capsicum

1 small, cut into 2cm pieces


2 clove(s), crushed

Chicken breast mince

300 g

Tomato passata

2 cup(s), (520g)

Skim milk

1¼ cup(s), (310ml)


1 tbs

English spinach

2 bunch(es), trimmed

Fresh lasagne sheets

3 individual, (140g)

Grated parmesan cheese

cup(s), (25g)

Mixed salad leaves

2 cup(s), (60g)

Cherry tomatoes

125 g, halved

Lebanese cucumber

1 medium, halved, thinly sliced


1 stick(s), trimmed, thinly sliced

Green capsicum

½ medium, thinly sliced

Alfalfa sprouts

½ cup(s), (15g)

Balsamic vinegar

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave sweet potato until just tender. Drain.
  2. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook onion, red capsicum and garlic, stirring, for 3–4 minutes or until softened. Add mince and cook, stirring to break up any lumps, for 5 minutes or until lightly browned. Add pasta sauce and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened slightly. Remove from heat and stir in sweet potato.
  3. Meanwhile, combine ¼ cup milk and cornflour in a small bowl. Place remaining milk in a small saucepan and bring to a boil over medium heat. Whisk in cornflour mixture. Cook, stirring, for 2 minutes or until thickened. Remove from heat. Cover the surface with plastic wrap to stop a skin forming.
  4. Boil, steam or microwave spinach until wilted. Drain. Refresh under cold water. Drain, squeezing out excess water. Coarsely chop.
  5. Lightly spray a 26cm x 16cm ovenproof dish with oil. Place 1 lasagne sheet over base, trimming to fit. Top with half the chicken mixture and spinach. Repeat layering, finishing with a lasagne sheet. Top with milk mixture and sprinkle with cheese. Bake for 45 minutes or until golden and tender.
  6. Meanwhile, place lettuce, tomatoes, cucumber, celery, green capsicum, sprouts, remaining oil and vinegar in a large bowl. Toss to combine. Serve lasagne with salad.


TIP: You can use 2 x 125g packets of thawed frozen spinach (excess moisture removed) instead of English spinach.To remove excess moisture from cooked or frozen spinach, place it in a large colander and use the back of a small plate or bowl to press out the water.