Chicken and Spinach Lasagne
600g skinless chicken breasts, diced
1 cup onion, diced
1 tsp crushed garlic (in jar)
1 pkt (45g) chicken soup mix
2 cups skim milk
1 Tbsp reduced fat margarine
2 Tbsp plain flour
1/4 tsp dried tarragon
1 x 250g tub low fat cottage cheese
1/2 cup grated 25% reduced fat tasty cheese
9 lasagne sheets
Preheat oven to 180c – Fan Forced.
Defrost spinach, and then squeeze water out of the spinach and place in a bowl. In a food processor blend cottage cheese until smooth, add this to the spinach and fold together, leave to one side. In a non-stick frypan coated with cooking spray sautÃ© chicken, onion and garlic until nearly cooked. In a separate saucepan melt margarine, add in flour and combine. Slowly add milk using a whisk to avoid lumps, add dry soup mix into milk mixture with tarragon, when boiled pour over chicken and mix together. Coat a lasagne dish (about 15cm x 28cm) with cooking spray then place 3 lasagne sheets on bottom of dish, spoon half the chicken mixture over the lasagne then top with 3 more lasagne sheets. Spread spinach mixture on top of sheets, then top with the remaining lasagne sheets. Spoon remaining chicken over top, sprinkle cheese over and cover with foil (give the foil a coating of cooking spray so cheese doesn’t stick too much). Bake for 40 minutes then remove foil and cook a further 10-15 minutes to brown top.