Chicken and Broccoli Lasagne
- composureactive
- Mar 29, 2015
- 2 min read
So you may have read this title and thought, lasagne healthy? Surely that's a recipe for a high carb, high fat dinner? Well that's where you are wrong. Substitutes and clever cooking can enable you to enjoy all your favourite foods with a healthy twist. And, although common misconception is that being healthy means depriving yourself of anything yummy, being healthy just means doing everything in a balanced way. This recipe is super satisfying and I promise it won't leave you feeling yucky or unhealthy. Just make sure you cook some extra veg or make a nice side salad as an accompanyment...
Ingredients
*Two Chicken Breasts
*One and a half tins of tomatoes
*One broccoli
*One red onion
*One clove of Garlic
*Paprika
*Tomato Puree
*Basamic
*Worcester Sauce
*Salt & Pepper
*Italian Herbs
*Olive Oil
*Low fat margerine
*Flour
*skimmed milk
*One stock cube
*A few shavings or parmesan
*Salt & Pepper
*9 Lasagne sheets
Method
Start with your red sauce. In a pan, heat olive oil and add your chopped red onion and garlic clove. At this point, add your herbs and some salt and pepper. Once transluscent, add your chicken and fry off until no longer pink. Next, add the broccoli and fry for a further minute or two. Now add your tinned tomatoes and stir until they cover all the other ingredients. The next step is to add some favour, starting with a teaspoon of paprika and followed by a teaspoon of both balsamic and worcester sauce as well as tomato puree. Leave to simmer for a further five minutes and in the mean time, make your white sauce.
Start by melting a teaspoon of margerine and making a rue with the flour. Slowly add the milk, making sure you don't rush as this will make the sauce go lumpy and horrible. Once you have a saucey consistency, add a chicken stock cube and a few shavings of parmesan. When these have combined with the sauce, you are ready to assemble the lasagne. Pre-heat your oven to 180.
Start with three sheets of lasagne pasta, top with a layer of sauce that just about covers the bottom of the dish. Next spoon a good helping of chickeny goodness, followed by another layer of three pasta sheets. Repeat with a layer of white sauce (saving a small amount to drizzle on top of the last layer) and the tomato, chicken sauce. Finally, top with the last three pasta sheets and drizzle the last of your white sauce. You can add extra parmesan at this point or just pop straight into the oven (180degrees) and cook for 20-25mins until golden on top.
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