CHICKEN AND LENTIL LASAGNE WITH BABY MARROWS

Recipe serves 4 Preparation time 15 minutes Cooking time 30 minutes INGREDIENTS 350 Gram Baby marrow, grated 15 Millilitre sunflower oil 1 Red onion, sliced 250 Millilitre Feta cheese 1 Onion, chopped 500 Gram Chicken mince 1 KNORR Lasagne Mate Chicken Lasagne 400 Millilitre boiling water 600 Millilitre hot water 1 Tin lentils, drained METHOD Preheat oven to 200°C. Empty the contents of the cheese sauce sachet into a jug, fill to 400 ml with boiling water and stir for 1 min. In a large pan, fry the red onion and chicken mince in oil. Add the sachet of seasoning mix, 600 ml hot water, baby marrow and pasta to the pan. Bring to the boil, stirring occasionally. Reduce heat, add lentils and simmer for 10 min and pour into a 2-litre oven dish. Pour cheese sauce over and sprinkle with crumbled feta cheese. Grill for 10 min or bake for 20 min at 180°C.

#chicken #lentil #lasagne #babymarrow