Chicken and vegetable lasagne
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Time to make:
1 hr (Hands-on time: 15 mins, Cooking time: 45 mins)
$3.54 per serve
(at time of publication)
Full ingredients list:
olive oil spray
1 onion, finely chopped
1 clove garlic, chopped
500g skinless chicken breast, diced
500g packet mixed frozen vegetables
420g can creamed corn
250g packet instant lasagne sheets
2 x 420g cans cream of chicken soup
1 cup grated light mozzarella cheese
large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Grease a 24cm square ovenproof dish. Set aside.
Step 2 Spray a frying pan with oil. Over medium heat, cook onion, garlic and chicken for 3–4 minutes or until onion is soft. Add frozen vegetables and creamed corn. Reduce heat and simmer for 10 minutes, stirring occasionally.
Step 3 Spread half the mixture in prepared dish. Top with a layer of lasagne sheets. Pour one can of soup over lasagne sheets then sprinkle with 1/2 cup of mozzarella. Repeat process with remaining sauce, another layer of lasagne sheets, remaining can of soup and mozzarella cheese.
Step 4 Bake lasagne for 30 minutes or until cheese is golden. Remove from oven and stand for five minutes before cutting. Serve with a large green salad.
Recipe supplied by Healthy Food Guide reader, Cheryl (Hewett, SA)
Cheryl says: "I created this dish to please my five children who can be very fussy with vegetables. I make it at least once a fortnight and they all love it!"
About this recipe
First published: November 2009