Low Fat Chicken Lasagna Recipe

Easy, Lowfat Chicken Lasagna Recipe Food.com

WebFeb 18, 2013 · Preheat oven to 375 degrees. In 1 T olive oil saute the onion and bell pepper until translucent. Add chicken and set aside. Spray a …

Rating: 5/5(7)

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White Chicken Lasagna EatingWell

WebApr 19, 2024 · Lightly coat a 9-by-13-inch baking dish with cooking spray and set aside. Melt butter in a medium saucepan over medium-high …

1. Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray and set aside. Melt butter in a medium saucepan over medium-high heat. Add flour and whisk until combined. Gradually whisk in milk and broth; cook, whisking often, until the mixture thickens, 2 to 3 minutes. Add Parmesan and salt; whisk until smooth. Remove from heat and set aside.
2. Heat oil in a large skillet over medium-high heat. Add mushrooms, Italian seasoning and pepper; cook, stirring often, until all liquid has evaporated and the mushrooms are golden brown, 12 to 14 minutes. Remove from heat and set aside.
3. To assemble lasagna, spread 3/4 cup cheese sauce on bottom of the prepared baking dish. Layer on 3 noodles, evenly spacing the noodles crosswise in the dish. (The noodles will not cover the bottom of the dish but will expand while baking.) Spread half the spinach on top of the noodles. Sprinkle with 3/4 cup mozzarella and top with 3/4 cup cheese sauce. Layer on 3 noodles, half each of the mushrooms and chicken, 3/4 cup mozzarella and 3/4 cup cheese sauce. Repeat the layers once, starting with noodles and ending with mushrooms and chicken. Sprinkle with 3/4 cup mozzarella. Add the remaining 3 lasagna noodles; spread the remaining cheese sauce over the noodles and sprinkle with the remaining mozzarella.
4. Lightly coat a piece of foil with cooking spray; cover the dish, coated-side down. Bake for 30 minutes; uncover and bake until golden brown and bubbly, about 15 minutes more. Let the lasagna stand for 15 minutes before serving.

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Chicken and Sweetcorn Lasagne Slimming Eats Recipe

WebApr 28, 2021 · Preheat oven to 190c, fan 170c, 375f or gas mark 5. Add half the chicken, sweetcorn and sauce mix to a lasagne dish (approx 13x9 …

1. Add chicken to a saucepan fully submerge in the stock, bring to a boil and then simmer for approx 10-12 minutes until cooked. Remove from pan, allow chicken to cool slightly and then shred up into pieces and set aside.
2. Spray a frying pan over a medium high heat with cooking oil spray. Add the onion and fry until golden and translucent, add in the garlic, peppers, carrot and fry for a couple of minutes. Add in the chopped tomatoes, dried herbs, tomato paste and stock, bring to a boil then simmer for 15-20 minutes until all the vegetables and softened, add to a blender and blend until smooth. Add back the pan and stir in the chicken and sweetcorn until combined.
3. In a small saucepan, add the milk, cornstarch, mustard and garlic powder, simmer on a low heat, stirring until it starts to thicken and then stir in the parmesan until melted and sauce is thick and creamy. Season with a little salt and black pepper.
4. Preheat oven to 190c, fan 170c, 375f or gas mark 5

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