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.