Lunch, Dinner, One Pan, Legacy Pan, Roast Chicken, Chicken Lasagne, Pasta, Ricotta, Mozzarella, Chicken, Eggs, Noodles & Pasta, Legacy Pan
4.7 from 0 reviews
Heat a Legacy Pan over high heat until very hot.
Add the olive oil, onion, garlic and rosemary. Cook for 1 minute, stirring often.
Add the passata and water. Bring to the boil, then reduce the heat to low.
Add the broken lasagne sheets, pressing them into the tomato sauce as you go.
Return to a gentle simmer, cover and cook for about 10 minutes. Stir carefully and often to keep the sheets from sticking together. The pasta should be almost al dente.
Preheat the oven to 180°C.
Add the chicken stock powder, dried thyme and shredded chicken. Fold everything together gently.
Stir through the chopped parsley and oregano.
Combine the ricotta, eggs and parmesan in a bowl. Season with salt and black pepper.
Spread the ricotta mixture evenly over the chicken and pasta.
Scatter over the mozzarella.
Bake for 20 minutes, until the cheese is bubbling and golden brown.
Serve hot with a crisp salad.
Traditional lasagne asks for layers, several pans and a fair amount of patience. This one stays in the Legacy Pan from beginning to end. The pasta cooks directly in the tomato sauce before roast chicken, rosemary and herbs are folded through. Ricotta, parmesan and mozzarella go over the top, then the whole pan moves into the oven. It is fast, generous and especially useful when there is half a roast chicken waiting in the fridge. All the comfort of lasagne, without the construction project.
Photography by Anna Critchley
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