INGREDIENTS
- 1 Hellers Chicken Pepperoni, sliced thinly
- 500g no boil Lasagne sheets
- 500g chicken mince
- 2 T olive oil
- 1 onion, finely diced
- 4 garlic cloves, finely sliced
- 1 tbsp dried oregano
- 1 carrot, peeled & grated
- 2 courgettes, grated
- 900ml lasagne sauce or passata
- 1 cup water
- 1T Balsamic vinegar
- 500g ricotta cheese
- 2 large eggs, beaten
- 250g parmesan, grated
- 300 - 500g mozzarella, grated
METHOD
- Preheat oven 180°C.
- In a large fry pan over medium heat, add a glug of olive oil and gently fry the onion, garlic, carrot, and courgettes for 5 - 8 mins until tender. Add the chicken mince and oregano, fry until nearly fully cooked stirring often. Pour in the lasagne sauce and water, bring up to a gentle simmer for 10 mins stirring often.
- In a bowl fold together the ricotta, eggs, and parmesan, season with sea salt and pepper.
- To assemble the lasagne, butter a large deep rectangular baking dish, spread a thin layer of meat sauce on the bottom, and top with one layer of lasagne sheets. Spread with a layer of ricotta mix, then pepperoni, and top with more meat sauce.
- Repeat this layering process 3 more times, making sure you finish with a layer of ricotta mix, meat sauce, mozzarella, then finally the pepperoni on top. Cover loosely with foil to avoid it touching the lasagne top (a layer of baking paper first can help or create a foil ‘tent’ to prevent sticking).
- Bake for 30 mins, remove the foil, bake for a further 10 - 20 mins until golden and the pepperoni is crispy around the edges. Allow to cool for 10 -15 mins, then sprinkle with fresh parsley.
- Serve with a green salad.
