Ingredients
- 30 g butter
- 750 g chicken tenderloins, diced
- 2 cloves garlic, crushed
- ¼ cup (60 g) sun-dried tomato paste
- 300 g sour cream
- 2 tablespoons chopped fresh basil
- 375 g packet fresh lasagne sheets
- 600 g ricotta
- 2 tomatoes, seeded and diced
- ½ cup (50 g) grated Parmesan
- 1 cup (125 g) grated Cheddar
Method
1. Lightly grease four square 2 cup (500 ml) ovenproof dishes. Heat the butter in a large frying pan over medium heat. Cook the chicken in batches for 4 minutes, or until golden. Return all the chicken to the pan. Add the garlic and cook for 1 minute. Add the tomato paste and mix it in well. Stir in the sour cream and basil and cook for a further 2 minutes, or until warmed through.
2. Cut twelve pasta sheets to fit the base of the ovenproof dishes. Bring a large saucepan of water to the boil and cook the sheets a few at a time for 1 minute, or until just tender. Lay them individually on a lightly oiled board to prevent sticking.
3. Place the ricotta in a bowl and mix until smooth.
4. To assemble, place a pasta sheet in the base of each dish. Using half the chicken mixture, evenly divide it over each pasta sheet and cover with a second sheet. Spoon on the remaining chicken and sprinkle with tomato. Cover with the remaining pasta sheets and top with ricotta. Sprinkle with the combined cheeses and cook under a hot grill for 3–4 minutes, or until the cheese melts and is golden brown. Serve with a fresh green salad.
