Chicken, Spinach & Mushroom Ricotta Lasagne

Prep time approx 10-15

Cook time approx 35-40


Thin slices of eggplant and zucchini length ways

500g chicken mince

250g sliced mushrooms

250g baby spinach

1 tall jar organic Passata (Woolworths) OR ALTERNATIVELY in a pot use 2 tins sugar free chopped tomatoes (or 500g diced fresh tomato), 1 clove garlic, 1 onion, fresh herbs, 1tsp honey, salt and pepper and cook till tender and then purée

1/2 cup ricotta

1/2 cup cottage cheese

1 egg

1 cup almond/rice milk


  1. Pour cottage cheese into a bowl and add milk, egg and salt and pepper and beat to mix (Add milk if needed to maintain a runny texture)

  2. Cook chicken mince and stir through Passata and stir in mushrooms.

  3. In a lasagne dish, place a thin layer of chicken mix, then add layer of eggplant, then chicken, spinach, thin drizzle of cottage cheese mix, and dollops of ricotta, then layer of zucchini

  4. Repeat till all chicken mix is used.

  5. Finish with a layer of zucchini and smooth over cottage cheese mix and sprinkle ricotta on top, sprinkle with 2tbs grated Parmesan cheese and cracked pepper and bake at 180C for 35-40mins