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Cook
30m
Cook
30m
Ingredients
Method
Nutrition
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Step 1
Heat a large deep non-stick frying pan over a medium to high heat and lightly spray with oil. Add the chicken mince and season in the pan with the oregano, Italian herb seasoning, smoked paprika, salt, black pepper and chilli flakes, if using. Cook for around 4-5 minutes, breaking it up as it cooks, until lightly browned.
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For
2
M
I
For the lasagne
250
g
Chicken mince, 5% fat
1
tsp
Dried oregano
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Per Serving
Calories
565kcal
Fat
16.7g
Carbs
57.4g
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Lasagne sheets: Fresh lasagne sheets work best because they cook quickly enough for this to stay a 30 minute meal. Tear them into rough pieces and make sure they’re submerged in the sauce so they cook evenly.
Pasta: Gently move the lasagne pieces around during cooking if needed, particularly at the beginning, as they can stick together once they start to soften.
Crispy topping: Toasting the panko separately with garlic and Parmesan keeps it properly golden and crisp. Add it right at the end so it doesn’t soften in the sauce. If you want to keep this completely one pan, you can add the breadcrumbs on top and grill once the cheese has been added instead.
Sauce: The lasagne sheets will absorb some of the liquid as they cook. If the sauce starts getting too thick before the pasta is tender, add a splash of water. You still want some sauce left once the pasta is cooked rather than letting it become dry.
Balsamic: This is optional, but adds a little sweetness and acidity to the tomato sauce.
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Serve with a simple salad, steamed vegetables or garlic bread if you fancy something on the side.
under 60 minutes,
chicken,
breadcrumb,
comfort food,
pasta,
under 30 minutes,
+ 40g protein,
high protein,
one pan,
lasagne,
dinner,
Italian,
under 600 calories,
meal prep,
freezer,
date night
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