Ingredients

  • 25 ml               Olive oil
  • 500 g               Lean chicken mince
  • 1 no                 Red capsicum, finely chopped
  • 200 g               Taco sauce
  • 575 g               Cheese sauce
  • 375 g               Fresh lasagne sheets
  • 220 g               Tomato concasse
  • 75 g                 Grated cheese
  • 20 g                 Pesto Sauce
  • 10 g                 Carrots for garnish

 

 

Chef of the day: HARDAYAL SINGH ( BCT&CA 2nd Sem)

Method

  1. Preheat oven to 180°C (350°F).
  2. Spray a large nonstick frying pan with oil.
  3. Add chicken and capsicum, and cook for 5 minutes over high heat, breaking up the mince with back of spoon.
  4. Add salsa and pasta sauce, stir until combined and remove from the heat.
  5. Cut pasta sheets crossways into thirds and lay out on a board.
  6. Spoon a line of filling lengthways along the middle of each piece, and carefully roll to create a tube.
  7. Arrange tubes closely together in a large baking dish, joined side down.
  8. Pour over tomato concasse and sprinkle with grated cheese.
  9. Bake for 20-25 minutes until cheese is brown.
  10. Serve with salad & pesto sauce.
  11. Garnish with juliennes of carrots.