How to make it

  • Using your largest pot, fry garlic in oil and add onions and bacon and chicken
  • Cook till chook white on outside,stirring and stirring so it dont stick
  • Add bit by bit all the other ingredients (zuccini,mushrooms,can tomatoes,pasta sauce,chilli. and keep it cooking till everything quite soft.
  • Once all that is done leave the sauce to cool...can leave till the next day if you like as flavour increases
  • When sauce is cool, get your baking tray/lasagne tin/cake tin or whatever will fit best the lasagne sheets
  • Put a spoonful of the sauce(no bits) on the bottom and spread it around so the base is covered thinly
  • Lay out lasagne sheets to fit (break them up if you have to)
  • Spoon a layer of the mixture onto the sheets..
  • Add a layer of mozarella
  • Add another layer of the mixture...repeat till you use up all the sauce(you should really only use 3 layers of pasta..if you got lots of sauce left then make a smaller lasagne as well
  • Make sure you finish with a layer of sauce (not pasta), add a little mozarella and a LOT of parmesan on top . Bake about 30 mins till golden brown and a knife should pass easily through it. If it's getting too brown then put a layer of foil on top .

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