Roast Chicken Lasagne

11 Ingredients

Number of servings

8

1.70kilograms Woolworths whole marinated seasoned chicken
1tablespoons extra virgin olive oil
4 cloves garlic, crushed
1 brown onion, halved, finely chopped
700grams Woolworths Essentials chunky pasta sauce
800grams Woolworths diced Italian tomatoes
420grams Woolworths no-added-salt lentils, drained, rinsed
250grams Woolworths lasagne sheets
490milliliter béchamel sauce
1 1/2 cups grated mozzarella cheese
1/2 bunch bunch basil, leaves picked

Description

Let your chicken shine in this tasty and generous lasagne, which can be frozen and reheated in portions for perfect leftover lunches.

Freezing tip:

Cut leftover cold lasagne bake into portions. Cover, label, date and freeze for up to 3 months. Thaw in fridge overnight.

Method

Step 1 of 3

Preheat oven to 200°C/ 180°C fan-forced. Grease a 2.5L (10-cup) rectangular baking dish. Remove chicken from packaging. Place chicken on a baking tray and roast for 20-25 minutes per 500g or until cooked through and golden-brown. Remove from oven. Cool. Shred chicken, discarding skin and bones. Reserve pan juices.

Step 2 of 3

Heat oil in a large frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 2 minutes or until slightly softened. Add pasta sauce and diced tomatoes and simmer for 10 minutes. Add chicken, leftover pan juices and lentils, and stir to combine. Remove from heat.

Step 3 of 3

Spread ⅓ cup chicken mixture over the base of the dish. Layer lasagne sheets, breaking to fit if necessary. Spread ⅓ cup chicken mixture on top followed by one-third of the bechamel sauce. Repeat layers twice more. Sprinkle with mozzarella and bake for 35 minutes or until golden. Remove from oven. Stand for 5 minutes. Cut into 8 portions. Serve 4 portions sprinkled with basil.