Chicken and Kumara Lasagne

clock 15 minutes + 1 hour 30 minutes bowl Serves 6


  • 400g kumara, peeled and sliced thinly
  • 2 Tbsp olive oil
  • Salt, to season
  • Pepper, to season
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g chicken mince
  • 700g tomato pasta sauce
  • 1/2 cup chicken stock
  • 400g fresh lasagne sheets (or use dried)
  • 100g spinach
  • 1 1/2 cups grated mozzarella
  • Side salad, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Grease a 20 x 25cm ovenproof dish.

  • 2. Spread the kumara onto two baking trays lined with baking paper. Drizzle with 1 tablespoon of the oil, season with salt and pepper. Place into the oven for 15 minutes.

  • 3. In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook, stirring for 3 minutes, or until tender. Add the mince and cook, stirring, for a further 5 minutes, or until browned. Mix through the sauce and stock. Simmer for 5 minutes.

  • 4. In a medium sized baking dish, spread 2 tablespoons of the sauce into the base. Cover with a layer of lasagne sheets. Top with half the sauce, a layer of kumara, a layer of spinach, then a lasagne sheet. Repeat the process until all ingredients are used up, finishing with lasagne sheet on top.

  • 5. Sprinkle the top with mozzarella and place into the oven for 50 minutes, or until golden and cooked through. Serve with a side salad.

  • Helpful Tip

  • Instead of chicken mince, you could also make this recipe using beef mince.


  • • Energy 1738Kj • Protein 33g • Total Fat 9g • Saturated Fat 4g • Carbohydrates 47g • Sugars 19g • Sodium 973mg

  • Dietary and nutritional info by NZ Nutrition Foundation.

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