What to eat Wednesdays: Chicken, plum and zucchini lasagne

This chicken, plum and zucchini lasagne was inspired by the Eat From the Pantry Challenge. I had a jar of plum sauce my sister-in-law gave me for Christmas, lots of zucchinis growing in the garden and numerous other ingredients in the freezer and pantry which I combined to create this lasagne with a twist. You could easily change the recipe around depending on what you have on hand.

Ingredients and method
Preheat oven to 180°C (350°F)

• 2 chicken breasts, sliced
• 1/3c soy sauce
• 400g plum sauce
• 2T olive oil

Marinate sliced chicken in soy sauce mixed with 3T of the plum sauce and chill for at least 30 minutes.

Fry chicken on high heat until cooked through. Set aside.

• 4 medium zucchinis (courgettes), sliced
• 1 eggplant (aubergine), sliced
• 2 eggs
• 1 cup LSA (ground linseed, sunflower seeds and almond) or breadcrumbs
• Olive oil to cook

Dip sliced eggplant and zucchini in egg then roll in LSA/breadcrumbs and fry in oil in batches until lightly golden. 


Layer the cooked vegetables on the bottom of an oven proof lasagne dish.

• 400g chopped tomatoes
• 2T Balsamic vinegar
• 2T brown sugar
• 1T extra virgin olive oil

Mix together tomatoes, vinegar, sugar and olive oil and pour over the eggplant and zucchini layer.

• 1 packet of sheet lasagne 
• 250g ricotta
• 250g mozarella, sliced

Layer half the sheet lasagne on top of the tomato layer and spread with half the ricotta and then half the mozarella (or you could use a traditional cheese sauce instead of the two cheeses).

Sprinkle the cooked chicken on top and pour over the rest of the plum sauce.

Layer the rest of the sheet lasagne, then the rest of the ricotta and the rest of the mozarella.

• 1c Parmesan, finely grated 
• 1/4c LSA/breadcrumbs
• 1/4c pumpkin seeds

Sprinkle the Parmesan, LSA/breadcrumbs and pumpkin seeds over the top and bake in the oven at 180°C for 35 minutes.