CHICKEN, TOMATO AND SPINACH LASAGNE
|
450g (1lb) Chicken Breasts
Low fat cooking
spray
1 Onion, finely chopped
2 Sticks Celery, finely chopped
2 Cloves garlic, crushed
2 x 400g Tin chopped tomatoes
Handful fresh basil leaves, torn
35g (1¼oz) Low
fat spread
35g (1¼oz)
Plain flour
400ml
(14fl oz) Skimmed milk
100g (3½oz)
Weight Watchers Reduced Fat Grated Mature Cheese or Alternative
Freshly grated
nutmeg
240g (9oz)
Frozen chopped Spinach, defrosted and
squeezed dry
8 dried Lasagne
sheets
100g (3½oz)
Reduced fat mozzarella cheese, chopped
- Preheat
the oven to gas mark 4/180 c/fan oven 160 c. Place the chicken on a baking tray
coated with low fat cooking spray.
Mist the chicken with low fat spray and roast for 25 minutes or
until cooked through.
- Meanwhile,
mist a pan with low fat spray and add the onion, celery and fry, stirring
for 6 minutes. Add the garlic and
fry for 2 minutes, then stir in the tomatoes. Bring to a simmer and cook, stirring for
20-25 minutes or until the sauce thickens.
Remove from the heat, stir in the basil and season. Remove the chicken from the oven, chop
into chunks and stir into the tomato sauce. Set aside.
- Melt
the low fat spread in a pan and stir in the flour. Cook, stirring for 2 minutes, then
slowly whisk in the milk to make a smooth sauce. Cook gently for 15 minutes, whisking
continuously. Remove from the heat
and stir in the Weight Watchers Reduced Fat Grated Mature Cheese or
(alternative low fat cheese), a pinch of nutmeg and the spinach. Season.
- Spoon
½ the chicken mixture into a 2½ litre (4 ½ pint) ovenproof dish and top
with the ½ spinach sauce and 4 sheets of lasagne. Top with the remaining chicken mixture
and 4 more lasagne sheets, then pour over the remaining spinach
sauce. Sprinkle over the mozzarella
and bake for 35-40 minutes or until golden and bubbling. Serve with a ZERO POINTS
value salad or vegetables.
No comments:
Post a Comment