Quick mid-week lasagne with chicken, ricotta and fresh thyme. An easy to cook winter dish to warm up with on these chilly nights. 
40 MIN ~ serves 4

Ingredients

-600g chicken mince
-1 onion or leek
-2 celery sticks
-1 carrot
-2 garlic cloves
-1/2 packet fresh thyme 
-1 jar (500g) tomato sugo 
-250g ricotta 
-1 packet fresh lasagne sheets 
{We love the fresh lasagne sheets from local business Mancini pasta!}
-2 tomatoes 

side salad, to serve 

From your pantry

oil, salt, pepper, stock cube 




Method

1. Set oven to 200°C. 

2. Heat a large frypan with oil over medium-high heat. 
Add chicken mince and cook, breaking up any lumps with a wooden spoon. 
Chop and add the onion. 

3. Dice celery, grate the carrot and crush the garlic. 
Add to the pan as you go with 1 crumbled stock cube and leaves from 1/4 packet thyme.

4. Pour in tomato sugo and 1 cup water. 
Semi-cover and simmer over medium-high heat for 10 minutes.

5. Remove from heat and stir in ricotta, reserving 1/4 cup for topping. 
Season to taste with salt and pepper.

6. Spread a thin layer of sauce in an oven dish, add a layer of lasagne sheets. Repeat and finish with a layer of meat sauce.
Slice and arrange fresh tomatoes on top, 
scatter with reserved ricotta and drizzle with 1/2 cup water. 
Cover with foil and bake for 15-20 minutes.
Serve lasagne with a side salad.