Chicken and Vegetable Lasagne Recipe

How to Make Chicken and Vegetable Lasagne?

 

Serve: 4
 

Ingredients:

  • 250 g / 1/2 lb chicken breast fillets

  • cooking oil spray

  • 1/2 onion, chopped

  • 1 garlic clove, crushed

  • 1 zucchini, chopped

  • 1 carrot, chopped

  • 1 celery stick, chopped

  • 400 g / 6 1/2 oz can tomatoes, chopped

  • 150 g / 5 oz pumpkin, diced

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 1 tablespoon tomato paste

  • 1/4 cup / 65 ml / 2 fl oz white wine

  • 1 tablespoon chopped fresh basil

  • 250 g / 1/2 lb English spinach

  • 225 g / 7 oz ricotta

  • 250 g / 1/2 lb reduced-fat cottage cheese

  • 1/4 teaspoon ground nutmeg

  • 1/8 cup / 30 ml / 1 fl oz skim milk

  • 1/6 cup / 18 g / 5/8 oz grated Parmesan cheese

  • 150 g / 5 oz fresh lasagne sheets

Preparation:

  1. Preheat the oven to 180C / 350F.

  2. Cut and discard excess fat from the chicken breasts. Place in a food processor until finely mince.

  3. Spray a large, deep, non-stick frying pan lightly with oil and heat. Place the chicken mince in the pan and cook until browned. Remove from the heat and set aside.

  4. Stir in the onion and garlic and cook until softened. Return the chicken to the pan.

  5. Add in the zucchini, carrot, celery, tomato, pumpkin, bay leaves, thyme, tomato paste and wine. Cover with the lid and simmer for 15 minutes.

  6. Remove the thyme and bay leaves from the pan. Add in the basil, then set aside. Shred the spinach and set aside.

  7. Combine the ricotta, cottage cheese, nutmeg, skim milk and half the Parmesan cheese. Mix well.

  8. Spread some tomato mixture over the base of a casserole dish. Place a single layer of pasta over.

  9. Place the remaining tomato mixture on top, followed by the spinach and then half the cottage cheese mixture. Place another layer of pasta, top with the remaining tomato and a layer of pasta. Place the remaining cottage cheese mixture over, then sprinkle with Parmesan cheese.

  10. Transfer to oven and bake for approximately 50 minutes. Make sure the lasagne turns golden.

  11. Ready to serve.

Nutrition per serving:

  • 425 kcalories, protein 38 g, fat 9 g, carbohydrate 33 g, dietary fiber 7 g, cholesterol 65 mg

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