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Category: Dinner
Low-fat Chicken Lasagne - TastyPlanner.com
Chef: David Toews
Sometimes you just have to have lasagne!
Ingredients
1/2 box lasagne noodles
2 med skinless boneless chicken breasts
1 sm onion
8 oz sliced mushrooms
1/2 med green pepper
1 can tom paste
1/2 tsp basil
1 clove garlic
1/2 cup low-sodium stock
1/2 cup grated Parmesan cheese
3 Tbs margarine
4 tbs flour
2 cups one percent milk
1/2 tsp fresh grated nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 tsp white sugar
Instructions
Preheat oven to 350 F.
Cook the noodles according to the package. Save two tbsp of the starchy water, then drain and set noodles aside.
Dice the chicken, chop the onion and green pepper, and fry all together with the mushrooms until tender. Add the tom paste, basil, chopped garlic, and stock. Stir well, add more stock if necessary, bring to a simmer, and simmer for about 7 minutes until reduced to a thick sauce.
Melt the margarine in a medium saucepan and add the flour. Mix well and cook on medium heat for 2 minutes. Add the milk and stir well with a whisk. Turn the heat to med-high. Keep stirring until sauce thickens and comes to a slow boil. Stir and cook for 2 minutes more. Add the starchy water you’ve saved from the noodles and stir it in well. Turn off heat and keep warm but not on actual heat until ready to use.
In an ungreased, preferably non-stick lasagne pan, add 1/3 of the chicken sauce spreading it out, then 1/2 noodles, then 1/3 more of the chicken sauce, sprinkle with 1/4 of the parmesan, then the last 1/2 of the noodles, and top with the rest of the chicken sauce. Pour the bechamel sauce (flour and milk sauce) over the lasagne evenly. Sprinkle with the rest of the parmesan.
Bake uncovered for 30-40 minutes.
Serve with a green side salad.
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