Chicken lasagne

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 6

Time to make: 35 mins , plus making base mixes

Ingredients

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1 Chicken lasagne (see tip), defrosted

1 portion Stir-fry vege quinoa (see tip)

4 cups rocketarugulaX leaves

2 tablespoons balsamic dressing

Instructions

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1 Defrost the lasagne in the fridge overnight. Preheat oven to 190°C. Cook lasagne for 35 minutes until golden brown.

2 Serve with stir-fried quinoa, rocket leaves and balsamic dressing.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1840 kJ

Protein 34 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 10 g

Sodium 690 mg

Calcium 320 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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