Ingredients
Units Scale
- 1 BBQ chicken, shredded
- 150g baby spinach leaves
- 425g Latina Carbonara sauce (found in the fridge section)
- 1/2 cup sun-dried tomatoes, chopped
- 3 fresh lasagne sheets (found in the fridge section)
- 1 cup pizza shredded cheese
Instructions
- Preheat oven to 180°C fan-forced.
- Lightly grease a large rectangular casserole dish. Spread 1 tablespoon of carbonara sauce over the base to prevent sticking.
- In a large bowl, combine shredded chicken, spinach, carbonara sauce, and sun-dried tomatoes. Stir well.
- Lay one lasagne sheet in the casserole dish.
- Spread half of the chicken mixture evenly over the sheet.
- Add another lasagne sheet and repeat with the remaining mixture.
- Top with the final lasagne sheet and sprinkle with shredded cheese.
- Bake for 30 minutes or until the cheese is golden and bubbling.
- Serve warm with a side of steamed vegetables or a fresh salad.
Notes
- Fresh lasagne sheets and carbonara sauce are usually found in the fridge section at the supermarket.
- For extra flavour, try adding a sprinkle of parmesan or a pinch of garlic powder to the filling.
- Leftovers keep well! Store in an airtight container in the fridge for up to 3 days.
