The topic for this months Recipe ReDux is “Treasured Cookware” – Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (11 May) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!
I have a treasured casserole dish that belonged to my gran. I am extremely sentimental and I just love having some of her things and think of her extremely fondly when I use them. I use her casserole dish on a weekly, if not daily, basis. From casseroles to grilling meat to a serving dish – I use it for all sorts!
There is also a bit of a story to go with this chicken and vegetable lasagne recipe. When I was in my final year of studying dietetics I lived in a granny cottage on my own. The hours were grueling and the workload tough. To put it mildly, I was stressed. My wonderful mom would cook in bulk and freeze, every time she drove down to visit she would arrive and stock my freezer full of home-cooked meals I could just heat and eat. Wow, I just don’t know what I would have done without her (super spoiled I know!)! One of the meals she made me was chicken and vegetable lasagne. Divine!!! Months later, I asked her for the recipe and she couldn’t find it….disaster!
Skip ahead to a few weeks ago, now a good 5 years on, she was tidying out her recipe files (and ever vigilant looking for the famous chicken and vegetable lasagne) she found it! My motive in sharing this on the blog is not only so you can enjoy it too, I have selfish reasons too – now that there is an online record…we cannot lose it again ;)!!!
- 250 g chicken mince
- non-stick cooking spray
- 1 clove garlic, crushed
- ½ onion, chopped
- 1 zucchini, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 150 g butternut, diced
- 1 x 400g can chopped tomatoes
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon fresh basil, chopped (can sub 1 teaspoon dried basil)
- ¼ cup white wine or chicken stock
- 1 tablespoon tomato paste
- 50 g baby spinach
- 250 g cottage cheese
- 225 g ricotta
- ¼ cup milk
- 150 g instant lasagne sheets
- 50 ml freshly grated Parmesan
- salt and pepper to season
Preheat the oven to 180°C.
In a large non-stick frying pan, coated with non-stick cooking spray, cook the garlic and onion until softened. Add the chicken mince and cook until browned.
Add the zucchini, celery, carrot, butternut, tomato, thyme, bay leaf, basil, wine/stock and tomato paste.
Simmer, covered for 20 minutes, stirring occasionally.
Remove the bay leaf and thyme, season with salt and pepper and set aside.
Shred the spinach and set aside.
Mix the cottage cheese, ricotta and milk.
Spoon a little of the tomato mixture over the base of a casserole dish and top with a single layer of pasta. Top with half the remaining tomato mixture, then the spinach and spoon over half the cheese mixture. Continue with another layer of pasta, the remaining tomato mixture and another layer of pasta. Spread the remaining cheese mixture on top and sprinkle with the Parmesan.
Bake for 40 - 45 minutes, or until golden (the top may puff up a bit but will settle on standing).
I hope you love it as much as I do! Oo and don’t forget to check out what other Recipe ReDux’ers have got up to this month (links below).