97
Tip
For a browner finish to the meat, fry
the onion, chicken, garlic and pepper
on the hob for 3 minutes first.
Tri-colour chicken lasagne
Serves 4
Ingredients:
Tomato layer
8 large plum tomatoes
A handful of fresh basil leaves,
torn into pieces
1
/
2
tsp sugar
Meat layer
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 boneless, skinless chicken
breasts, cut into small cubes
1 yellow pepper, de-seeded and
diced
Knob of butter
Spinach and cheese layer
110 g (4 oz) button mushrooms,
sliced
150 g (5 oz) Feta cheese,
crumbled
200 g (7 oz) frozen spinach,
defrosted and chopped
6 large sheets fresh lasagne
110 g (4 oz) grated Mozzarella
cheese
Method:
1. In a perforated container, steam the
tomatoes at 100°C for 1 minute. Remove the
skins and chop roughly. Place in a bowl, mix
in the basil and sugar, and set aside.
2. Place the chicken, onion, garlic and pepper
in a solid container with a small knob of
butter. Cover, and steam at 100°C for 3
minutes. Remove from the oven and stir to
make sure the chicken pieces are separated.
Drain off any excess moisture.
3. Place 3 sheets of fresh pasta in a layer
covering the meat. You may need to trim the
edges slightly to fit the tin.
4. Scatter the mushrooms, feta cheese and
spinach evenly over the pasta, then cover
with 3 more sheets of pasta as before. Top
with a layer of tomato mixture. Cover and
cook in the steam oven at 100°C for 15
minutes.
5. To finish the lasagne, sprinkle with a layer of
mozzarella cheese and brown under a pre-
heated grill.
