Slimming World extra easy syns: 2.0 per portion
Serves: 6
Preparation time: 30 minutes
Cooking time: 60 minutes
A light alternative to the standard Beef Lasagne and a great way to use up roast chicken leftovers and making meals stretch just a little further, by just adding a few rashers of bacon and maybe spinach.
- 6-8 strips - Dried Lasagne, depending on dish size
- 1 - Large Onion, sliced
- 100 gms / 4 oz - Bacon, all visable fat removed, chopped
- 1 - Garlic clove, crushed
- 1 tsp - Italian Mixed Herbs
- 25 gms / 1oz - Plain Flour
- 450 ml / ¾ pint - Chicken Stock
- 225 gms / 8oz - can of chopped Tomatoes
- 250 gms / 9 oz - Boneless cooked Chicken, chopped
- 1 tbsp - Tomato puree
- 100 gms / 4 oz - Spinach
- 2 tbsp - Cornflour
- 284 ml / ½ pint - Skimmed Milk
- 142 ml / ¼ pint - Water
- 142 ml / ¼ pint - Very low fat Fromage Frais
- ½ tsp - Nutmeg, ground
- Salt & Pepper
- 25 gms - Grated Cheese
- Heat the oven to 180°C (350°F) Gas 4 and grease a shallow ovenproof dish.
- Make the chicken sauce: heat a third of the stock in a pan, add the onion and simmer until soft, sticky and lightly coloured. Add the garlic and bacon and cook for 1 minute.
- Sprinkle in the flour and cook for 1 minute, stirring, until straw-coloured. Remove from the heat and gradually stir in stock, tomatoes, chicken, spinach and tomato puree.
- Return to the heat and bring to the boil, stirring constantly, then lower the heat and simmer for 3 minutes. Remove from the heat and set aside.
- Bring a large pan of salted water to the boil and cook the lasagne sheets for approx. 10 minutes, to soften. You may need to do these in small batches, so as not to let them stick together.
- Meanwhile, make the white sauce: Blend the cornflour with a little of the milk. Heat remaining milk in a saucepan and bring to the boil. Stir in the cornflour mixture and cook for 1-2 mins, stirring, until thick. Remove from the heat and beat in the fromage frais and nutmeg. Season to taste.
- Drain the lasagne and pat dry with absorbent paper.
- Spread half the chicken sauce in the bottom of the greased ovenproof dish. Place strips of lasagne on top.
- Spread the remaining chicken sauce over the lasagne and cover with a second layer of lasagne. Pour the white sauce over the lasagne.
- Sprinkle the grated cheese over the top of the white sauce, then bake in the oven for 1 hour until bubbling and golden. If the topping is not golden at the end of the cooking time, heat the grill to high and transfer the lasagne to the grill for 2 - 3 minutes to brown the cheese. Serve hot, straight from the dish.
Saturday the 15th of October, 2011 10:32 PM
