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Chicken & Spinach Lasagne

Posted by on 1 August 2010 | 0 Comments

Chicken & Spinach Lasagne (with a twist: no pasta) Ingredients: Olive oil spray 1 onion, finely diced 2 cloves garlic crushed (adjust garlic more or less to your liking depending on tomato sauce you use) 1/2 bunch spinach, stemmed, washed & roughly chopped 3 chicken thigh fillets, trimmed, cut into 1cm strips 3 cups Paul Newman's Roasted Capsicum sauce (or tomato passata) 200g low fat ricotta, crumbled 1/2 cup grated reduced-fat cheddar cheese 350g sweet potato, peeled and cut into wafer thin slices. Preheat oven 200 degrees (400 F) Heat a large frying pan over medium heat, spray lightly with oil and cook the onion and garlic gently until soft. Add half spinach, and cook gently until wilted then tip mixture into a bowl. Add remaining spinach to the pan and cook until wilted, then add to the bowl and allow to cool. Add more oil and cook the chicken until lightly browned. Add the tomato sauce and stir to combine. Remove from heat. Squeeze excess water from the spinach and chop roughly. Combine with the ricotta and cheddar cheese. Spray the base and sides of an ovenproof dish lightly with oil and cover the base with sweet potato slices. Spoon a third of the chicken and tomato sauce mixture into it, and then a layer of chopped spinach and ricotta mixture. Repeat this process twice, finishing with a layer of cheese. Cover the dish with a lid or tightly with foil and place in the oven. After 30 minutes remove the lid or foil and bake for a further 20 minutes until golden. Remove from oven and let stand for 10 minutes before serving with a simple green salad. Serves 4. Nutrition analysis Total Kj: 1440kj Carb: 13.1g Fat: 16.3g Saturated fat: 7.8g Protein: 32.9 Fibre: 6.2g