Spinach, Courgette & Chicken Lasagne
Preparation : 10 min.
Cooking time : 30 - 40 min1.
4
For the sauce
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570ml (1 pt) Alpro soya alternative to milk
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50g (2 oz) low fat spread
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50g (2 oz) plain flour
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¼ tsp grated nutmeg
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25g (1 oz) grated Parmigiano Reggiano
For the Filling
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500g (1 lb 2 oz) frozen spinach - defrosted
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150g (5 oz) courgettes - sliced and blanched
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350g (12 oz) cooked chicken
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Seasoning
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25g (1 oz) pine kernels - dry pan toasted
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9 sheets lasagne
Make the sauce: Place the Alpro soya, spread and flour into a medium pan, bring everything to the boil whisking all the time until the sauce thickens. Season and add the grated nutmeg. Turn the heat down and simmer for 1 minutes
Pre-heat the oven at 190°C/Gas mark 5.
To assemble : Place one third of the spinach mixture in the base of an oven proof dish, top with 3 sheets of lasagne, top with one third spinach, half of the courgettes, pine kernels and chicken, top with a little sauce and 3 more lasagne sheets, repeat. Pour over the remaining sauce and top with the grated Parmesan.
Bake in the oven for 30 - 40 minutes until the top is brown and bubbling and the lasagne is cooked.
Frozen spinach is great to use with cooked dishes and this lasagne make a pleasant change from the traditional bolognese. The pine kernels add just a little bite, especially being pan toasted.