SW recipe: Chicken lasagne

EVERYDAY EASY
Serves 4
Syns per serving 2½
❆ (ragu only, defrost completely before heating through and assembling the lasagne)
Ready in 1 hour 20 minutes

Ingredients

Low-calorie cooking spray

1 onion, finely chopped

2 celery sticks, finely sliced

2 carrots, finely chopped

500g skinless and boneless chicken thighs, visible fat removed, roughly chopped

250g button mushrooms, roughly chopped

2 garlic cloves, crushed

2 tbsp tomato purée

400g can chopped tomatoes

1 chicken stock cube

25g fresh basil, leaves picked

10-12 dried lasagne sheets

400g plain quark

¼ tsp ground nutmeg

30g ready-made white breadcrumbs

20g fresh Parmesan, finely grated

Mixed-leaf salad or vegetables, to serve

Method

1 Spray a large, deep, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onion, celery and carrots for 5-6 minutes, stirring frequently, until slightly softened.

2 Meanwhile, put the chicken in a food processor and pulse to mince. Once the veg have softened, increase the heat, and add the mince and mushrooms. Season and stir-fry for 3-4 minutes until the mince is lightly browned. Add the garlic and tomato purée, and cook for 1-2 minutes, stirring continuously. Add the tomatoes and a canful of water, and crumble in the stock cube. Bring to a gentle simmer, then half cover the pan. Cook for 25 minutes, stirring occasionally, until the ragu has reduced and thickened. Stir through the basil.

3 Preheat your oven to 200°C/fan 180°C/gas 6. Spread one-third of the ragu over the base of a 20 x 30cm baking dish. Top with a layer of the lasagne sheets, breaking them up if needed to cover all the ragu. Repeat twice, finishing with the lasagne sheets.

4 Mix the quark and nutmeg. Season and spread over the lasagne. Evenly scatter over the breadcrumbs and Parmesan. Bake for 40-45 minutes, or until golden. Remove from the oven and leave to stand for 5 minutes. Serve a quarter of the lasagne per person with salad or veg.

COOK’S NOTE
If you don’t have a food processor, you can use lean pork or turkey mince (5% fat or less) instead

 

 

 

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