Mexican chicken lasagne

• Preparation time 15 minutes
• Cooking time 40 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Spray canola or olive oil
• 400 g lean minced chicken
• 1 red capsicum, finely chopped
• 1 teaspoon finely chopped red chilli
• 440 g can red kidney beans, rinsed and drained
• 575 g jar tomato-based pasta sauce
• 400 g can crushed tomatoes
• 375 g fresh lasagne sheets
• 375 g low-fat ricotta cheese
• ½ cup grated reduced-fat cheese

Method

1. Preheat the oven to moderate (180°C or 350°F).
2. Spray a nonstick frying pan with oil and heat.
3. Cook the mince over high heat for about 5 minutes, or until browned, using a wooden spoon to break up the lumps.
4. Add the capsicum, chilli, beans, pasta sauce and tomatoes and stir to combine.
5. Spray the base of a large lasagne dish lightly with oil.
6. Cut the pasta sheets to size and arrange a layer of pasta over the base of the dish.
7. Top with a thin layer of sauce.
8. Continue layering the pasta and sauce, finishing with a layer of pasta.
9. Spread the ricotta over the pasta, and sprinkle with the grated cheese.
10. Bake for 30 minutes or until the lasagne begins to brown around the edges.
11. Stand for 5 minutes before cutting into squares to serve.

HINT: Serve with a large crusty roll to increase the carbohydrate level and with a salad for an added vitamin boost

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: Serve with a large crusty roll to increase the carbohydrate level and with a salad for an added vitamin boost yes, Pasta, survival-for-the-fittestPasta