Low Fat Chicken Lasagne recipe
information
Calories per serving 415.
ingredients
2 teaspoons olive oil
350 g (12 oz) skinless chicken breasts,
cut into bite size chunks 450 g (1 Ib) leeks, sliced thinly
1 garlic clove, crushed
400 g can of chopped tomatoes
2 tablespoons tomato puree 1 teaspoon dried basil
150 ml (5 fl oz) boiling water
8 sheets no pre cook lasagne sheets
300 ml (10 fl oz) skimmed milk
25 g (1 oz) cornflour
200 g (7 oz) low fat soft cheese
25 g (1 oz) Parmesan cheese, grated
salt and freshly ground black pepper
350 g (12 oz) skinless chicken breasts,
cut into bite size chunks 450 g (1 Ib) leeks, sliced thinly
1 garlic clove, crushed
400 g can of chopped tomatoes
2 tablespoons tomato puree 1 teaspoon dried basil
150 ml (5 fl oz) boiling water
8 sheets no pre cook lasagne sheets
300 ml (10 fl oz) skimmed milk
25 g (1 oz) cornflour
200 g (7 oz) low fat soft cheese
25 g (1 oz) Parmesan cheese, grated
salt and freshly ground black pepper
method
1. Heat the oil in a non stick frying pan and add the chicken, leeks and garlic. Stir fry for 5 minutes until the chicken begins to brown.
2. Add the chopped tomatoes, tomato puree, basil, seasoning and the boiling water. Simmer for 15 minutes.
3. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
4. Spoon half the chicken and leek mixture into a deep, ovenproof rectangular dish, and then arrange four sheets of lasagne on top. Spoon on the remaining chicken mixture and finish with the last four lasagne sheets.
5. Heat the milk until it is boiling. In a bowl, mix the cornflour to a thin paste with a little cold water Pour the boiling milk into the bowl and then return this mixture to a clean pan and cook, whisking, until it thickens. Stir in the low fat soft cheese and then pour this cheese sauce over the top of the lasagne sheets.
6. Sprinkle the surface with the Parmesan cheese and bake in the oven for 25 minutes.
2. Add the chopped tomatoes, tomato puree, basil, seasoning and the boiling water. Simmer for 15 minutes.
3. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
4. Spoon half the chicken and leek mixture into a deep, ovenproof rectangular dish, and then arrange four sheets of lasagne on top. Spoon on the remaining chicken mixture and finish with the last four lasagne sheets.
5. Heat the milk until it is boiling. In a bowl, mix the cornflour to a thin paste with a little cold water Pour the boiling milk into the bowl and then return this mixture to a clean pan and cook, whisking, until it thickens. Stir in the low fat soft cheese and then pour this cheese sauce over the top of the lasagne sheets.
6. Sprinkle the surface with the Parmesan cheese and bake in the oven for 25 minutes.
serving amount
serves 4.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
