November 20, 2018
Chicken Spinach And Kamote Lasagna

Makes 6 to 10 servings
Preparation and cooking time: 1 hour


¾ kilo kamote, peeled and sliced into ¼ inch pieces
3 tablespoons olive oil
Salt, to taste
Ground black pepper, to taste

Chicken Sauce:
2 tablespoon butter
¾ cup red onions, minced
2 tablespoon garlic, minced
¾ kilo ground chicken
1 pouch DEL MONTE Original Style Tomato Sauce (1kg)
Salt, to taste
Ground black pepper, to taste

1 bunch spinach leaves
1 cup melting cheese, coarsely grated
Parsley, chopped


1. Soak kamote slices in water for 30 minutes or until no longer slimy. Repeat process if necessary. Pat dry the kamote slices and place in a bowl.
2. Drizzle kamote slices with oil then season with salt and pepper. Toss to coat each piece well.

Chicken Sauce:
1. In a pan over medium heat, sauté onion and garlic in butter until fragrant. Season with salt and pepper. Add ground chicken and cook until nicely browned.
2. Add DEL MONTE Original Style Tomato Sauce and mix together until well combined. Bring to a boil then simmer for a few minutes. Remove from heat.

1. In a pan, layer the kamote slices, chicken sauce, spinach leaves, and cheese.
2. Bake in preheated oven at 350°F for 30 minutes. Top with parsley just before serving.