Is lasagne a regular fixture on your weekly menu? This slimming-friendly version uses delicious pulled chicken instead of beef mince – a perfect alternative if you’d like to eat less red meat, or just fancy a change!
More on the blog: Discover five of our most popular Slimming World chicken recipes
Slimming World chicken lasagne recipe
serves 4
2½ Syns per serving
ready in 1hr 20 mins
Tip: The ragu on its own can be frozen – defrost completely before heating through and assembling the lasagne.
What you need:
low-calorie cooking spray
1 onion, finely chopped
2 celery sticks, finely sliced
2 carrots, peeled and finely chopped
500g skinless and boneless chicken thighs, visible fat removed
250g button mushrooms, roughly chopped
2 garlic cloves, crushed
2 tbsp tomato purée
400g can chopped tomatoes
1 chicken stock cube
25g fresh basil, leaves picked
10-12 dried lasagne sheets
400g plain quark
¼ tsp ground nutmeg
30g ready-made white breadcrumbs
20g fresh Parmesan, finely grated
mixed-leaf salad or vegetables, to serve
What you do:
1. Spray a large, deep, lidded non-stick frying pan with low-calorie cooking spray and put it over a medium heat. Fry the onion, celery and carrots for 5-6 minutes, stirring frequently, until slightly softened.
2. Once the veg have softened, increase the heat, and add the chicken and mushrooms. Season and stir-fry for 3-4 minutes until the chicken is lightly browned. Add the garlic and tomato purée, and cook for 1-2 minutes, stirring all the time. Pour in the tomatoes and a canful of water, and crumble in the stock cube. Bring to a gentle simmer, then half-cover the pan. Cook for 25 minutes, stirring occasionally, until the mixture has reduced and thickened. Stir through the basil.
3. Preheat your oven to 200°C/fan 180°C/gas 6.
4. Lift out the chicken thighs, shred the meat using 2 forks and return all the chicken to the ragu. Spread one-third of the ragu over the base of a 20 x 30cm baking dish. Top with a layer of the lasagne sheets, breaking them up if you need to, so all the ragu is covered. Repeat twice, finishing with the lasagne sheets.
5. Mix together the quark and nutmeg. Season lightly and spread over the lasagne. Evenly scatter over the breadcrumbs and Parmesan. Bake for 40-45 minutes, or until golden. Leave to stand for 5 minutes, then divide between 4 plates and serve with the salad or Speed veg.
More on the blog: Try our one-pan chicken orzo recipe
Slimming World members have access to an online collection of more than 2,000 different dishes, including more than 300 healthy chicken recipes like Kievs, sweet and sour chicken and Mexican fajitas.