Recipe - Chicken and Spinach Lasagne

Another recipe from Symply Too Good To Be True (STGTBT).  We usually make this the same week that we make another of our favourites - Green Veg Lasagne - because you only need half a packet of fresh lasagne for each of the recipes.

CHICKEN AND SPINACH LASAGNE

This makes us 2 large serves and 2 smaller serves so two meals for the two of us.

INGREDIENTS

·            250g packet frozen spinach (defrosted)

·            250g tub low fat cottage cheese

·            600g skinless chicken breast

·            1 cup diced onion

·            1 tsp crushed garlic (in jar)

·            1 tbsp light margarine

·            2 tbsp plain flour

·            2 cups skim milk

·            4 sachets Cream of Chicken cup a soup

·            1/4 tsp tarragon (we grow it and use a good bunch of fresh)

·            1/2 packet of fresh lasagne sheets (you need 4 layers)

·            1/2 cup low fat grated cheese

METHOD

·                   Preheat the oven to 180°C.

·                   Heat a high sided fry pan (or a large saucepan) to medium. 

·                   Squeeze excess liquid from spinach and place in a bowl.

·                   Saute chicken, onion and garlic until nearly cooked, set aside.

·                   Blend cottage cheese in a food processor until smooth (mash well with potato masher on a narrowboat!).

·                   Add cottage cheese to the spinach and mix well. 

·                   In a separate small saucepan, melt the margarine, add the flour and stir well.

·                   Slowly add the milk to the pan and use a whisk to mix in and avoid lumps.

·                   Add the dry soup mix and tarragon.

·                   When boiled, add this to the pan of chicken.

·                   Spray a 30cm x 30cm deep dish and lay a single layer of lasagne sheets on the bottom.

·                   Spread half the chicken mixture over the lasagne sheets.

·                   Top with a layer of lasagne sheets.

·                   Spread the spinach/cottage cheese mixture over this layer of lasagne sheets.

·                   Top with a layer of lasagne sheets.

·                   Spoon the other half of the chicken mixture over.

·                   Sprinkle the grated cheese on top.

·                   Cover with a aluminium foil (spray the under side with cooking spray so it doesn't stick) and bake in the oven for around 40 minutes, then remove foil and bake another 10-15 minutes until the top has browned.