Chicken Lasagne

Enjoy this Italian classic in a new way, it’s high in protein and packs in 3 of your 5-a-day

Healthy Diet

By Healthy Diet

Serves: 2
cals 660
low salt
low sugar
Chicken Lasagne

Ingredients

  • 1 tbsp olive oil
  • 2 skinless chicken thigh fillets, diced
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ tsp dried oregano
  • Large pinch chilli flakes
  • ½ tbsp tomato purée
  • 4 fresh lasagne sheets

For the cheese sauce:

  • 20g olive oil spread
  • 20g plain flour
  • 200ml skimmed milk
  • 60g reduced-fat mature
  • Cheddar, grated
  • ½ tsp English mustard

Method

  1. Preheat the oven to 200C/fan 180C/Gas 6. Heat the oil in a frying pan. Add the chicken and brown. Set aside.
  2. Add the onion and garlic to the pan and cook for 5 minutes, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices and season. Bring to the boil, then simmer for 5 minutes.
  3. For the sauce, melt the spread in a pan, then stir in the flour. Cook for 1 minute, stirring frequently to prevent it sticking and burning to the pan. Remove from the heat and gradually add the milk, making sure there are no lumps. Return to the heat, bring to the boil, then simmer, stirring continuously, for 5 minutes, until the sauce thickens. Remove from the heat, stir in three quarters of the cheese and the mustard, and season.
  4. Spoon half the chicken mixture into a small baking dish. Top with 2 lasagne sheets, then the remaining chicken. Top with the last 2 lasagne sheets. Pour over the cheese sauce and scatter over the remaining cheese. Bake for 20 minutes, or until golden.

Recipe courtesy of realfood.tesco.com

Nutrition: per serving

cals

660

fat

23.7g

sat fat

7.7g

carbs

73.2g

sugar

19.5g

fibre

6.7g

protein

43.4g

salt

1.2g