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Chicken and spinach lasagne


  • 1 cup grated reduced-fat cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons olive oil
  • 1 medium brown onion, finely chopped
  • 500g chicken mince
  • 250g frozen spinach, thawed
  • 400g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 3 fresh lasagne sheets
  • Salad leaves, to serve


  1. Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 14cm x 18cm (base), 6 cup-capacity baking dish. Combine cheddar cheese and parmesan cheese in a bowl.
  2. Step 2Heat oil in a frying pan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add spinach, tomato, tomato paste and oregano. Cook for 5 minutes or until slightly thickened. Remove from heat.
  3. Step 3Spoon one-third chicken mixture into prepared dish. Top with one-quarter cheese mixture and 1 lasagne sheet, trimming to fit. Repeat with chicken mixture, cheese mixture and lasagne sheets to form 3 layers, finishing with cheese mixture. Bake for 30 minutes or until pasta is tender and cheese golden. Serve with salad leaves.

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