CHICKEN and BABY MARROW LASAGNE
SERVES 6/ PREPARATION & COOKING: 1 HR
▸ 500g (2 large) baby marrow
▸ 3c shredded roast chicken 800g store-bought pasta sauce
▸ 1/2c orzo or other short-cut pasta
▸ 2c grated cheddar or mozzarella cheese
Preheat the oven to 180°C.
1 Using a mandolin or sharp knife, cut the baby marrow diagonally into thin slices (about 5mm wide).
2 Place the chicken in a bowl and stir in 1⁄2 cups pasta sauce.
3 Sprinkle the orzo or other pasta over the base of a rectangular, ovenproof dish (about 10-cup capacity).
4 Top with half the chicken mixture.Sprinkle over half the cheese.Arrange half the baby marrow over the cheese.Repeat layering with the remaining chicken mixture and baby marrow.
5 Pour the remaining pasta sauce over the last layer of baby marrow.
Sprinkle with the remaining cheese and cover tightly with oiled foil.
6 Bake for 45 minutes. Discard the foil and bake uncovered for a further 10 minutes until the cheese is golden brown.
7 Allow to stand for 15 minutes before serving.
APRICOT LAMB CHOPS with PEARL COUSCOUS
SERVES 4/PREPARATION & COOKING: 30 MINS
▸ 8 mid-loin lamb chops, trimmed
▸ pepper
▸ 40g store-bought brown or French onion soup
▸ 375ml (1/2c) apricot jam
▸ 250ml (1c) boiling water
▸ 1/2c dried apricots
▸ 80g baby spinach leaves
TO SERVE
▸ cooked pearl couscous (optional)
Preheat the oven to 180°C.
1 Season lamb chops with pepper.
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