Chicken & Vegetable Lasagne

Ingredients:

• 240g chicken breast (cut into pieces & lightly cooked)
• 1 tsp olive oil or oil spray
• 1 small onion (roughly chopped)
• 1 clove garlic (chopped)
• 410g tin chopped tomatoes
• 2 tbls tomato paste
• 1/2 zucchini cut lengthways into slices
• 1/2 capsicum cut into 4 pieces
• 1/2 medium eggplant cut into 3 slices approx 1-1.5cm thick
• 30g bocconcini cheese (cut into thin slices)
• 1 tbls chopped parsley
• basil to garnish
• pinch pepper

Method:

Pre-heat your oven to 180 degrees C.

Salt eggplant slices (to remove bitterness) and allow to stand in a colander for 30 minutes. Rinse with water and pat dry. The eggplant will be used to build your lasagne instead of pasta sheets.

Add the olive oil or oil spray to a non stick frypan and on medium heat fry chicken until just cooked then remove from heat - do not overcook. In the same frypan, cook the onion and garlic until soft then add tin tomatoes, tomato paste, parsley & pepper. Cook until heated through and remove.

In a ceramic baking dish add a little of the tomato mixture and place the largest slice of egg plant on top. Add a little more tomato mixture then half the chicken layer and the zucchini slices on top.

Place another slice of eggplant on the zucchini followed by some more tomato mixture and the rest of the chicken and the capsicum pieces.

Place the end or smaller slice of eggplant on top and pour all the rest of the tomato mixture over the lasagne.

Place the sliced bocconcini on top and put into the oven for approx 40-45 minutes.

Once cooked cut in half and garnish with some chopped basil to serve.