CHICKEN AND KALE LASAGNE – PHASE 2Jess Arroyo
3 cloves chopped garlic
1 chopped onion
1 cup chopped kale leaves
2 chopped tomatoes
Handful corriander leaves
Juice of half lemon
1 pkt slendier lasagne sheets
1 tsp cumin powder
1 tsp dry thyme
1 tsp corriander powder
Salt to taste
1/4 cup water (or chicken stock)
In non stick pan fry up chicken, onion, garlic till browned.
Add tomatoes and kale, lemon juice, water (or stock) and all other herbs to taste.
Simmer till tomatoes soften and become liquid consistency.
Throw in corriander leaves and turn off heat.
Layer slendier lasagne sheets down into dish.
Layer some chicken mix and alternate layers ending with lasagne sheets as top.
Place 2 sliced tomatoes on top for garnish and bake for 30 mins at 180 degrees.
Let sit for 10 mins before slicing and serving.
This allows for juices and meat to rest and firm up once a little cooled, making cutting easier!
NB: this makes 5 meals!
By Helen Wu