Cheesy chicken lasagna

Ingredients

• 500 g (1lb) ground chicken / chicken mince
• 1 large onion (finely chopped)
• 2 celery spears (finely chopped (+- 1/2 cup))
• 2 large carrots (finely chopped (+- 1 cup))
• 250 g (1/2lb) mushrooms (finely chopped )
• 4 garlic cloves (minced )
• 1 tsp dried oregano
• 1 tsp Italian herbs / Italian seasoning
• 1/2 tsp chilli flakes
• 1 cup chopped tomatoes ((I used cherry tomatoes that were starting to soften) )
• 1 cup tomato puree ((passata / crushed tomatoes) )
• 2 tsp tomato paste
• 1 cup chicken stock
• 1 tbsp Balsamic vinegar
• 1 tsp sugar ((optional))
• 2 cups bechamel sauce / cheese sauce ((my recipe is linked) )
• 250 g (1/2lb) no-boil lasagna sheets
• 1 cup grated cheddar cheese
• 2 cups grated mozzarella cheese
• 1/2 cup Parmesan cheese

Instructions

1. 1

   Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.

2. 2

   Add the vegetables and cook for 7-10 minutes or until they start to soften.

3. 3

   Add the garlic and herbs and cook for another minute before adding the chicken back in.

4. 4

   Pour in the tomatoes, stock, Balsamic and sugar.

5. 5

   Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.

6. 6

   Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.

7. 7

   Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.

8. 8

   Remove from the oven, allow to rest for at least 10 minutes then slice and serve.