Chicken Eggplant Lasagne
Embark on a culinary adventure with our Chicken Eggplant Lasagne recipe, a fusion of flavors that marries tender minced chicken, earthy eggplant, and rich tomato goodness. Baked to golden perfection, this dish invites you to savor a symphony of tastes that's both satisfying and unforgettable.
Ingredients
- 1/4 cup Carbonell Olive Oil
- 1 Onion finely chopped
- 3 cloves Garlic crushed
- 400 g Minced Chicken
- 14 oz Prego Tomato Sauce
- 1 Eggplant large
- 2 tbsp Lemon Juice
- 1 1/2 cups Cheddar Cheese grated
- 300 g Swiss Lasagne
- 1/2 cup Du Jardin Spinach Leaves
Instructions
- Preheat oven to 180 degrees C
- Heat 1 tbsp Carbonell olive oil in a saucepan over medium-high heat. Add onion and garlic and cook for 3-4 minutes or until softened. Add minced chicken and cook, stirring with a wooden spoon, for 3 minutes or until browned.
- Add Prego tomato sauce, Du Jardin spinach leaves, salt and pepper. Reduce heat to medium. Simmer for 20-25 minutes or until sauce thickens. Remove from heat.
- Preheat a chargrill or barbecue to medium high.
- Brush eggplant with remaining oil and season with salt and pepper. Chargrill for 3-4 minutes each side or until golden.
- Sprinkle with lemon juice. Set aside.
- Spoon a third of the mince mixture into an 8-cup capacity baking dish. Cover with Swiss Lasagne. Spread half the eggplant over the pasta and sprinkle with 1/4 cup cheese. Repeat layers. Top with remaining mince and cheese.
- Bake for 30-40 minutes or until cheese is golden.