This is a delicious and lighter alternative to a beef lasagne – just 424 kcal and 7.2g fat per serving. Simply serve with a salad on the side.
Serves 4
250g or 10oz frozen chopped spinach, thawed and all moisture squeezed out
1/2 teaspoon ground nutmeg
450g or 1lb cooked chicken breast, diced
4 sheets no pre-cook lasagne sheet
1.5 teaspoons cornflour mixed with a little water
1 vegetable stock cube
425ml or 15 fl oz skimmed milk
4 tablespoons finely grated parmesan cheese
salt and pepper
Tomato sauce:
1 onion chopped
2 garlic cloves crushed
400g or 14oz can chopped tomatoes
1/2 pint passata (sieved tomatoes)
1 teaspoon sugar
1 tablespoon tomato puree
1 teaspoon mixed herbs
salt and pepper
Preheat the oven to 180 fan forced.
Heat a large saucepan and spray lightly with oil. Add the onion and garlic and let it cook for 5 mins to soften. Then add the tomatoes, passata, sugar, herbs, tomato puree, salt and pepper and let the sauce simmer for 15 mins.
Lay the spinach on the bottom of an ovenproof dish. Sprinkle with nutmeg and season.
Arrange the chicken over the spinach and then pour over half of the tomato sauce. Place the lasagne sheets on top and then pour over the remaining tomato sauce.
Pour the skimmed milk into a non-stick pan and bring to the boil, then add the cornflour and water mixture stirring constantly to prevent lumps. Crumble the stock cube into the sauce and season with salt and pepper – mix well.
Pour the white sauce over the lasagne and then sprinkle the parmesan over.
Bake for 30 mins until golden.