My Healthy Appetite

Filling, Rich and tasty this recipe goes great with baked potatoes and salads, freezes well and tastes as great the next day.. which is a good thing because I’ll be wanting more!

3 (300g) chicken breast sliced or cubed

9 sheets ‘no-boil’ lasagna pasta sheets

2 tin’s chopped tomato’s

100g mushrooms sliced
1 medium courgette

2 onions diced

2tbsp tomato puree

1/2tsp tobasco sauce

1tsp salt

1/2 tsp. pepper

spray lite to grease dish

medium size about 8″(21cm) x 11″(28cm) rectangular oven proof dish

pre-heat oven at 200°C

For the Sauce;

2tbsp butter

3tbsp flour

2 cups 0-1% milk

4oz non-fat cream cheese

2tbsp grated cheddar cheese

Spray pan with lite oil and cook chicken over medium heat, add onions and mushrooms, when onions are softened slightly add tins of tomato, puree, courgette and tobasco sauce, salt and pepper as desired.

Turn the heat down and allow to simmer while preparing the cheese sauce. For sauce melt butter at a low/medium in a small pan, once butter is melted (do not boil) gradually stir in the flour making a smooth paste- watch that it does not become too dry or the sauce will be lumpy. When the paste is thick gradually add the milk, a little to begin with stirring all the time, when the milk is mixed in well add some more, before it gets too thick (or it will get lumpy) continue this until the milk is used up and the sauce has reached the desired consistency. While the sauce is still hot add the cream cheese and mix until thoroughly melted.

Spray oven dish with lite oil and place the first layer of 3 lasagna pasta sheets. Pour half of meat, tomato sauce on to the sheets. Add another lasagna pasta layer and top with the remaining tomato, meat sauce mixture. Add another layer of pasta sheets and top finally with the white sauce and sprinkle with grated cheddar cheese.

To cook tent dish with tinfoil and place in a preheated oven at 200 for 25min (or until pasta is soft and can easily insert fork.)

recipe makes 8 servings that total 4points each.