Ingredients
2 large zucchini (500g)
3 cups shredded roast chicken meat (450g)
2 x 400g jars red wine and garlic tomato pasta sauce
½ cup risoni
2 cups grated pizza cheese
Method
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Using a mandolin, cut zucchini diagonally into thin slices (about 5mm wide).
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Place chicken in a bowl. Stir in 1½ cups of the pasta sauce.
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Sprinkle risoni over the base of a rectangular, ovenproof dish (10-cup capacity).
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Top with half the chicken mixture. Sprinkle with half the cheese. Arrange half the zucchini over cheese. Repeat layering with remaining chicken mixture and zucchini.
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Pour remaining pasta sauce over zucchini. Sprinkle with remaining cheese. Cover tightly with oiled foil.
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Cook in a moderate oven (180C) for 45 minutes. Discard foil. Cook for a further 10 minutes, or until zucchini is tender and cheese is golden brown.
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Transfer lasagne to a wooden board. Stand for 15 minutes before serving.
