Chicken and Aubergine Lasagne

Prep Time: 10mins - Cook Time: 1hour - Serves 5

Switch the pasta sheets for sliced, melt-in-your-mouth aubergine. It goes perfectly with cheesy, tomato sauce & our seasoned chicken mince!

Ingredients

One pack Heck Simply Chicken mince (500g)

1 large aubergine 

250g ricotta cheese 

1 tbsp olive oil 

1 tbsp tomato puree 

1 jar (500ml) tomato sauce 

1 shallot (diced)

3 garlic cloves (minced)

1 tsp chilly flakes 

1/2 tsp garlic powder 

 salt and pepper to taste

A handful of fresh basil leaves 

 

Method

  • Preheat the oven to 180°C.
  • Heat the olive oil in a pan over medium heat. Add the shallot, garlic, chilly flakes and garlic powder and fry until the shallot becomes translucent.
  • Add the chicken mince, salt and pepper to the pan and break the mince up using a spatula or a spoon.
  • Lightly cook for around 5 minutes (it will continue to cook in the oven) then mix in the tomato sauce and tomato puree.
  • Wash and slice the aubergine.
  • Grease a large baking dish with spray oil/ oil (or butter) and layer with half the aubergine slices (cut some of the slices in half to fit in between the larger slices).
  • Add the chicken mince mixture on top of the aubergine layer and spread until the aubergine is completely covered.
  • Layer half the ricotta and spread over the chicken layer. Add some basil leaves on top of the ricotta.
  • Repeat the layers (aubergine - chicken - ricotta) once more.
  • Cook in the oven for 40 minutes.
  • Serve while hot with a sprinkle of fresh basil over the top.

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