No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (323g) Recipe makes 4 servings The following items or measurements are not included below: low-fat ricotta sun-dried tomato pesto
Calories 434
Calories from Fat 226		(52%)
Amount Per Serving		%DV
	Total Fat 25.2g	38%
	Saturated Fat 9.8g	49%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.2g
Cholesterol 145mg		48%
Sodium 173mg		7%
Potassium 721mg		20%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 0.8g	3%
	Sugars 1.8g
Protein 42.3g		84%
detailed view... how is this calculated?

Sun-Dried Tomato and Chicken Lasagne

Recipe #316790 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: The Normans
Jul 31, 2008

Beautiful flavours - I have also made the chicken part of the recipe and served with linguine/spagetti as an eaiser twist. We have also substituted the chicken breasts with thigh fillets, minced chicken and even turkey!

SERVES 4 -6 (change servings and units)

Ingredients

750 g chicken breasts, cubed
300 ml light sour cream
500 ml low-fat ricotta
1/4 cup sun-dried tomato pesto
2 tablespoons fresh basil
2 fresh tomatoes, de-seeded
grated cheese (parmesan and cheddar)
1 minced garlic clove
lasagna sheets

Directions

1
Brown the chicken. Add garlic and saute for 2 minutes. Add sour cream, pesto and basil. Warm through. Build the lasagne in the following order. Lasagne sheet, chicken mixture, lasagnesheet, chicken mixture, fresh tomato, lasagne sheet, ricotta, grated cheese. Bake until lasagne sheets are cooked and cheese has metled. Yum!