Clock Watchers Chicken Lasagne

26 05 2010

Now you may have noticed by now that I am a bit of a pasta-junkie – and the list would most certainly be incomplete without this grand old duke of Italian dishes. Here is my recently-invented new favourite Chicken & Mushroom Lasagne – no white sauce required.
(It works just as well with beef or lamb mince. Recipe looks quite detailed but is super quick and easy – otherwise it wouldn’t be here).

Adapted extremely loosely from Jamie Oliver’s basic beef lasagne recipe
Serves 6 | Preparation time 20 minutes | Cooking time 30 minutes

1 cup butternut, peeled and cubed
2 Tbsp olive oil and 1 Tbsp butter
2 rashers bacon, roughly chopped (optional)
6 skinless, boneless chicken thighs, roughly chopped into cubes
1 large red onion, chopped (my preference, can be any type though)
1 tsp dried coriander
2 cloves garlic, chopped
250g mushrooms, chopped (also optional)
Half tin whole kernel sweet corn, drained
500ml plain fat free cream cheese or cottage cheese or a mixture of both (about 2 cups), in a separate bowl
About 2 Tbsp each of chopped fresh parsley and rosemary, or 1 tsp each dried
1 tsp ground black pepper
1 cup grated cheese
12 sheets lasagne

1. Pre-heat oven to 180C then peel and cube the butternut if you haven’t already done so.
2. In a microwave-proof dish, microwave the butternut on high for about 6 minutes, until can be easily pierced with a knife.
3. Meanwhile, in a good quality pan heat 2-3 Tbsp olive oil and 1 Tbsp butter, then brown the bacon, chicken, onion and also add the dried coriander and garlic.
4. Then add the mushrooms and add extra olive oil or butter to make sure they don’t burn, cook until the mushrooms are golden, then add the butternut and simmer gently for 2-3 minutes before adding 150ml of the plain yoghurt. Add a quarter of a cup of stock at this stage if it seems too dry. You want the mixture to be able to spread easily over the lasagne sheets, but not too runny.
5. Remove from the stove and leave to cool for approximately 15 minutes
6. Mix together the remaining yoghurt and cream cheese/cottage cheese and herbs in a jug and whisk it gently so that it combines nicely. It should be the consistency of very thick yoghurt.
7. Grease a square glass baking/pyrex dish with a little olive oil
8. Layer the bottom of the dish with 3 sheets of lasagne side to side, and layer as follows: chicken & mushroom / yoghurt mixture / lasagne sheets / repeat and then sprinkle final lasagne layer with grated cheese
9. Bake for 30-35 minutes until golden brown.

*Serve with a simple side salad and some crunchy bruschetta – delizioso!




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