Creamy Chicken and Ham Lasagne

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (394.8 g)
  • Calories 931.2
  • Total Fat - 78 g
  • Saturated Fat - 37 g
  • Cholesterol - 496.3 mg
  • Sodium - 1099.2 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.7 g
  • Protein - 46.4 g
  • Calcium - 800.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 180C/160C fan forced and lightly grease a 6cm deep, 30 x 20cm baking dish.

Step 2

Coarsely chop the ham and place in a large bowl, thinly slice shallots and add to the bowl and then add the chicken and stir to combine.

Step 3

Place the ricotta, cream and eggs in a large bowl and season and stir well to combine.

Step 4

Combine the cheddar and mozzarella in a bowl.

Step 5

Spread half the chicken mixture over the base of prepared dish and top with half the spinach and then dollop with one-third of the ricotta mixture and sprinkle with one-third of the cheese mixture and then top with half the lasagne sheets, cutting to fit.

Step 6

Repeat layering with the remaining chicken mixture, remaining spinach, half the ricotta mixture, half the grated cheese mixture and remaining lasagne sheets.

Step 7

Spread top with the remaining ricotta mixture and cheese mixture and bake for 45-50 minutes or until golden brown and then let stand in the dish for 10 minutes before serving and sprinkle with the parsley to serve.

Tips & Variations


No special items needed.

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