This is adapted from a Slimming World recipe, and makes a stunningly different lasagne. If you don’t have time to make it up into a full lasagne, the chicken-y tomatoey base is a fab pasta sauce or jacket potato filling. The young ladies of this household love it, even the spinach!
2 Medium Onions
3 garlic cloves, crushed
2 celery sticks, finely sliced,
4 tbsp tomato puree
2 tins chopped tomatoes
1 chicken stock cube
200g carrots diced
100g baby spinach leaves, rinsed and roughly chopped
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp dried chilli flakes
1 tsp sugar
Small handful of fresh basil roughly chopped
salt and pepper
500g skinless chicken, shredded or diced finely
Lasagna Sheets (10 ish, depending on your dish)
1 tub of reduced fat creme fraiche (400g ish!)
120g grated cheddar cheese
50g finely grated parmesan
1. Preheat the oven to 170c / Gas 5
2. Very gently soften the onion, garlic and celery for a few minutes.
3. Stir in the tomato puree, stock cube, carrots, spinach, dried herbs and chilli flakes, sugar and basil, then simmer for 25 minutes. Remove from the heat and add the chicken.
4. Transfer half the chicken and tomato mixture to your lasagne dish, and top with lasanga sheets.Add the rest of the chicken and top with remaining pasta sheets.
5. Top with the creme fraiche then add the cheddar and parmesan mixture, add a few twists of black pepper then bake for 25-30 minutes until hot through.
Serve with salad, crisp garlic bread (or try making breadhogs), or whatever takes your fancy!
Did you know, that the sheets of pasta are called lasagna and the completed dish is called lasagne? Thanks to Silvia for that nugget of info!
To trim the lasagna sheet to fit the dish, put an inch or two of boiling water into a heat proof dish. Dip the edge of the sheet you want to trim into the water for 30-45 seconds and then trim with scissors.