Chicken and Apricot Lasagne

This chicken lasagne makes a nice change from the usual beef lasagne.

Serves: 4-6


1 onion

2 tablespoons oil

500g chicken mince

400g can apricots in juice

About 350ml apricot nectar

2 tablespoons DYC Cider Vinegar

1 teaspoon chicken stock powder

250g pot lite sour cream

1 egg

½ cup chopped mixed fresh herbs such as parsley, thyme, sage

12 sheets Diamond Lasagne

¼ cup stuffing mix

1 cup grated tasty or mozzarella cheese


Peel onion and chop finely. Heat the oil in a frying pan and saute the onion for about 5 minutes or until clear. Add the chicken mince and cook, breaking up the mince until it is white. Drain the apricots, reserving the juice. Make the juice up to 2 cups with apricot nectar. Mix into the chicken with the vinegar and chicken stock. Bring to the boil. Remove from the heat.

Mix the sour cream, egg and herbs together.

Lay 3 sheets of lasagne over the base of a xx cup capacity deep, oiled, ovenproof dish.

Top with half the chicken mixture, 3 lasagne sheets, half the sour cream, 3 lasagne sheets, the remaining chicken mixture, the drained apricots, 3 lasagne sheets then the remaining sour cream.

Bake at 180 degrees C for 20 minutes. Mix the Cheese and stuffing mix together and sprinkle over the top of the dish. Bake for a further 10 minutes or until the cheese is golden and the sour cream set.

Stand for 10 minutes before serving.