Tuesday, 12 September 2017

Chicken and Bacon Lasagne


400g chicken fillets or chicken mince
200g pack bacon
1 tub tomato paste
1 tin chopped tomatoes
1 tbs chopped garlic
1 tbs Italian herbs
1 tbs smoked paprika
2 tsp Chicken mix (SOTE brand)
2 tsp crushed chillies
Salt to taste
2 tbs oil of choice
1 tub cream cheese (230g)
200g mozzarella
100ml cream
4-6 baby marrows

Place chicken fillets and bacon into food processor and process until minced.

Place mix in pot with oil and fry until almost cooked. Add tomato mixes, spices and herbs and garlic.
Add 1 cup water, mix well and reduce heat to medium/low and allow to cook for 15-20 mins.
Place in the bottom of an oven proof dish.
In a microwaveable bowl, add cream cheese, grated mozzarella and cream and microwave on high for 1:30 mins.
Mix well and place back into the microwave for 1:30 minutes again.
Wash then top and tail baby marrows.
Using a peeler, peel baby marrow into ribbons and layer it all on top of the mince until all mince covered.
Place the white sauce over the baby marrow.
Grate cheese on top and bake in 180C oven for between 30-40mins/until cheese browned.

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