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