Turn on the oven? What a bore!
Cook-top cooking I adore!
So much quicker in every way.
Just wash-up at the end of the day.
But Lasagne? Surely not!
It's delicious! Hits the spot.
But it needs oven-heat I'm sure;
Lots of peering through the oven door;
Lots of hanging-around and waiting.
It really is debilitating!
Fry garlic and onion in a pan that's strong;
Five minutes will do; that's not too long.
Break-up each lasagne sheet
And mix in with the chicken meat,
Plus mozzarella, chile and basil.
(Remember! This dish is going to dazzle!)
Add all this to the sizzling pan
And spread as smoothly as you can.
Now pour over the pasta sauce
Adding the water as well, of course.
Bring to the boil, simmer, stirring often
Until the lasagne starts to soften.
Fifteen minutes should be enough.
Then add all the other stuff.
Top with spinach and remaining cheese,
Then pop it under the grill with ease.
When it starts to brown you know it's finished.
Your reputation is not diminished!
You're the cook who's cream of the crop!
The Chef :Cook-Top!
1 tablespoon olive oil
1 large brown onion, thinly sliced
3 garlic cloves, crushed
250g dried curly lasagne sheets
1/2 large barbecued chicken, skin removed, meat shredded
1/2 cup fresh basil leaves, torn
1/4 teaspoon dried chilli flakes
1 1/2 cups grated reduced-fat mozzarella cheese
500g jar tomato pasta sauce
1 bunch English spinach, chopped
150g fresh ricotta cheese, crumbled
salad leaves, to serve
Other aspects of the kitchen here: