Chicken and vegetable lasagne

Step 1
Preheat oven to 180°C. Grease a deep lasagne dish with oil.

Step 2
Add 1 tbsp oil to a large frypan and heat over medium heat.

Step 3
Fry the onion and garlic until soft.

Step 4
Add the mince and brown, breaking up any lumps with a wooden spoon.

Step 5
Add the carrot, zucchini and mushrooms and cook for 5 minutes.

Step 6
Add the tomatoes, tomato paste, stock powder, water, paprika and herbs and simmer for 20 minutes, until the liquid has reduced by a third.

Step 7
Add the spinach, stir and cook for 1 minute until wilted. Remove pan from heat.

Step 8
Meanwhile, in a separate bowl stir the ricotta, milk and all except 2 tablespoons of the Parmesan cheese until smooth.

Step 9
Spread a third of the mince sauce over base of the lasagne dish.

Step 10
Follow with a layer of lasagne sheets, a layer of tomato sauce and then a layer of the cheese mix.

Step 11
Repeat the layering, finishing with the cheese mix.

Step 12
Sprinkle the top with the remaining Parmesan cheese.

Step 13
Bake for 30–40 minutes. Stand for 5 minutes before serving.

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