Chicken, Spinach and Ricotta Lasagne


1 tbs olive oil
1/2 tbs butter
1 onion large diced
2 celery stick medium diced
1 carrot large grated
1/2 tbs garlic minced
750 g chicken mince
2 tbs tomato paste
400 g canned diced tomato
1 bay leaf
2 pinches dried herbs
1 pinch salt and pepper
2 cup chicken stock (liquid)
250 g spinach chopped
2 egg lightly beaten
1 kg ricotta drained
1 packet lasagne sheets
250 g cheese grated


STEP 1 : Heat butter and oil over medium heat in a large fry-pan.
STEP 2 : Add onion, celery, carrot and garlic and stir occasionally until soft.
STEP 3 : Increase heat to high and brown chicken mince.
STEP 4 : Stir through tomato paste then add stock, tinned tomatoes, bay leaf, herbs, salt and pepper.
STEP 5 : Simmer gently for 2-3 hours or until sauce thickens.
STEP 6 : Beat Ricotta in large bowl until smooth. Stir through egg and spinach.
STEP 7 : Spread ⅓ mince mixture over base of large lasagne dish. Then spread ⅓ Ricotta mixture followed by layer of lasagne sheets. Repeat layers twice finishing with Ricotta mixture.
STEP 8 : Cover with foil and bake at 180C for 40 minutes.
STEP 9 : Remove foil and add grated cheese, bake for another 20 minutes or until cheese is golden brown.