Originally from an Aussie on homesteadblogger. I don't think the recipe is still there. It is beautiful.
500gm chicken mince
1 tablespoon of minced garlic
1 jar of bolognese sauce (570g) jar
1 can of diced tomatoes
1 box of instant lasagna sheets
1 tab butter
1/2 teaspoon mustard
dash of black pepper
In lasagna dish layer lasagna sheets mince white sauce repeat and finally put one more layer of lasagna on.
About 5 tabs flour and correct amount of butter or margarine. Start by adding margarine/butter and put in flour until slightly oily and all flour used up. Cook awhile add salt/pepper. Take off heat add milk until most lumps gone and runny. Put back on stove and continue to stir removing lumps if getting too thick add more milk.
Fry onion in oil. Add garlic and mince. After mince is brown add sauce, tomatos and tomato paste. Cook slowly.
In lasagne dish layer lasagna sheets mince, white sauce, repeat and finally put one more layer of lasagna on top with white sauce. Cook for about 30 - 40 minutes on moderate to high heat in oven when lasagne is cooked, take out put grated cheese on top and place back on oven for cheese to melt.
From Martha's Kitchen, Homesteadblogger.com.
The recipe below comes from this site.
Cheesey Chicken Pasta Bake
1¼ cups dry spiral pasta
300g chicken mince
1 cup frozen Birds Eye Sweet Corn Kernels
½ x 565g jar Leggo’s Alfredo Pasta Sauce
½ cup milk
½ cup grated tasty cheese
Cook dry pasta in boiling water until tender. Drain well and set aside.
Spray frying pan with oil and heat. Add chicken mince and cook until lightly browned, breaking up any large pieces.
Stir in Birds Eye Sweet Corn Kernels, Alfredo sauce and milk; heat for 2-3 minutes. Gently mix in the cooked pasta. Spoon mixture into a greased 7-8 cup size shallow casserole dish. Sprinkle with grated cheese and bake in preheated oven at 180°C for 20 minutes.
1 cup homemade white sauce can be substituted for the Alfredo sauce.
Homemade Alfredo Sauce
90g (3oz) butter
2/3 cup cream
90g (3oz) grated parmesan cheese
Place butter and cream in pan, stir over low heat until butter is melted and well combined with cream. Remove from heat. Add grated parmesan cheese, salt and pepper, stir until sauce is blended and smooth. Sprinkle with chopped parsley. Serves 4. (From Italian Cooking Class Cookbook AWW)
Here is a recipe I got from this site. We used only carrots and made it in one large dish, also it was OK with finely sliced chicken fillets. The sauce really makes it, you can taste the mozzerella.
Chicken & Tomato Shepherd's Pie Styled Lasagne
A meal in one pot! Chicken mince and vegetable in a tangy tomato mozzarella flavoured sauce.
Preparation Time: 5 minutes
Cooking Time: 24 minutes
400g chicken mince
1/2 x 500g packet frozen Birds Eye Country Harvest Carrots, Cauliflower and Broccoli - cooked following packet directions.
575g jar Leggo's Pasta Bake Creamy Tomato and Mozzarella
2 large potatoes (approx 500g), peeled, cooked and mashed
1 egg beaten
2 tablespoons milk
1/2 cup grated tasty cheese
Spray frying pan with oil and heat. Add chicken mince and cook until lightly browned breaking up any large pieces.
Stir in Birds Eye Country Harvest Vegetables and Leggo's Pasta Bake sauce. Cover and simmer for 5 minutes, stirring occasionally. Spoon mixture into 6 x 1 cup sized greased oven proof pots or 1 x 7-8 cup shallow casserole dish.
Combine mashed potato, egg, milk and half cheese and spoon onto chicken mixture. Sprinkle with remaining cheese and place pots onto a baking tray. Bake in preheated oven at 200°C for 15 minutes.
TIP: Beef mince can be substituted for the chicken.
Potatoes (Solanum Tuberosum Mimi), First Early Red Potato