Chicken, Kale and Ricotta Lasagne


Serves 6
Difficulty Medium
Preparation 30 MINS
Cooking 1 HR 0 MINS
This tomato-less lasagne, is a bit of a change from the usual and absolutely delicious! With all the goodness of milk, cheese, plenty of veg and protein, it also stacks up in the nutrition stakes.


1 red onion, diced
1 carrot, diced
2 sticks celery, diced
2 cloves garlic, crushed
500g chicken mince
200g mushrooms, sliced
¾ cup chicken stock

Kale and Ricotta Layer

1 bunch kale, finely sliced
500g tub ricotta
zest of 1 lemon

Bechamel Sauce

50g butter
¼ cup plain flour
2 ½ cups milk

8 (375g) fresh lasagne sheets
1 cup grated mozzarella
Handy Tips
Try using spreadable ricotta from a tub for this recipe, as it is creamier and softer in consistency, which is ideal for this lasagne. If using a wedge of ricotta, mash with a fork and mix with a little milk to form a soft spreadable consistency.


  1. Preheat oven to 180°C (160°C fan forced). Heat a large frying pan over medium-high heat. Add onion, carrot, celery and garlic and cook for about 5 minutes or until softened. Add chicken and cook, stirring, to break up into pieces until cooked. Add mushrooms and cook until softened. Add stock and season to taste. Remove from heat and set aside.
  2. Meanwhile, blanch chopped kale in boiling water for 1 minute, refresh in cold water and drain well. Mix together with ricotta, lemon zest and season to taste.
  3. To make béchamel sauce, melt butter in a small saucepan, add flour and cook, stirring, for 30 seconds minute or until flour has cooked slightly. Remove pan from heat. Gradually whisk in the milk. whisking continuously to prevent lumps. Return pan to heat and stir for 5 minutes or until sauce boils and thickens. Remove from heat and season to taste. Set aside.
  4. In a 35cm x 21cm deep baking dish, layer alternating sheets of lasagne with chicken mince and kale ricotta mixture, finishing with a top layer of pasta. Spread béchamel over to cover and sprinkle with mozzarella. Bake for 40-45 minutes or until golden brown and cooked through.

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