Ease of preparation rating: Medium.
Yield: 4 servings
Ingredients
500g pre-cooked lasagna sheets
2 cups (480ml) shredded chicken breast
1 cup (240ml) peas
½ cup (120ml) diced and blanched carrots
2 cups (480ml) mozzarella
½ cup (120ml) Parmigiano Reggiano, grated
4 cups (1L) chicken broth
Method
Preheat oven to 350oF (180oC).
In large oven-safe dish, layer lasagna sheets to cover the entire surface of dish.
Add ¼ each of chicken, peas, carrots, mozzarella and Parmigiano Reggiano.
Repeat process until you reach the top of dish, finishing with a final layer of pasta and cheese.
Fill ½ of baking dish with chicken broth.
Cover dish with aluminum foil and bake for approximately 30-40 minutes, until pasta is cooked.
Remove foil from dish and broil on high for 5 minutes.