Chicken and Native Thyme Lasagna
500gm free range chicken mince
600 ml passatta
1 onion, or a handle of eschalots
3 cloves garlic
1 tablespoon chopped native thyme
salt and freshly ground pepper, to taste
extra virgin olive oil
6 lasagne sheets
1/2 cup grated cheese (tasty, colby or mozzarella)
1/4 cup shaved or freshly grated parmesan
Preheat oven to 190 degrees.
Heat olive oil in heavy-bottomed frying pan over medium-high heat. Saute onions / eschalots and garlic for 5 minutes. Add diced zucchini, saute until soft and onion clear. Remove from pan and set aside.
Gently brown chicken mince. When cooked, return onion mixture to pan with passatta and native thyme. Season with salt and pepper to taste and simmer for 20-30 minutes.
Layer lasagna sheets with meat mixture, finishing with a layer of meat sauce. Top with grated cheeses and bake in centre of oven for approximately 30 minutes.