{"id":12665,"date":"2025-07-07T12:04:57","date_gmt":"2025-07-07T11:04:57","guid":{"rendered":"https:\/\/www.slimmingworld.co.uk\/blog\/?p=12665"},"modified":"2025-07-21T17:03:27","modified_gmt":"2025-07-21T16:03:27","slug":"new-chicken-lasagne-recipe","status":"publish","type":"post","link":"https:\/\/www.slimmingworld.co.uk\/blog\/new-chicken-lasagne-recipe\/","title":{"rendered":"Chicken lasagne recipe\u00a0"},"content":{"rendered":"\n

Is lasagne a regular fixture on your weekly menu? This slimming-friendly version uses delicious pulled chicken instead of beef mince \u2013 a perfect alternative if you\u2019d like to eat less red meat, or just fancy a change! <\/p>\n\n\n\n

More on the blog:\u00a0Discover five of our most popular Slimming World chicken recipes\u00a0<\/a><\/p>\n\n\n

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Slimming World chicken lasagne recipe<\/strong> <\/h2>\n\n\n
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serves 4 
2\u00bd Syns per serving 
ready in 1hr 20 mins <\/p>\n\n\n\n

Tip: The ragu on its own can be frozen \u2013 defrost completely before heating through and assembling the lasagne. <\/p>\n\n\n\n

What you need:<\/strong> <\/p>\n\n\n\n

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 pur\u00e9e   
400g can chopped tomatoes   
1 chicken stock cube   
25g fresh basil, leaves picked   
10-12 dried lasagne sheets   
400g plain quark   
\u00bc tsp ground nutmeg   
30g ready-made white breadcrumbs   
20g fresh Parmesan, finely grated   
mixed-leaf salad or vegetables, to serve <\/p>\n\n\n

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What you do: <\/strong><\/p>\n\n\n\n

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.   <\/p>\n\n\n\n

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 pur\u00e9e, 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.   <\/p>\n\n\n\n

3. Preheat your oven to 200\u00b0C\/fan 180\u00b0C\/gas 6.    <\/p>\n\n\n\n

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.   <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

More on the blog: Try our one-pan chicken orzo recipe<\/a><\/p>\n\n\n\n

Slimming World members<\/a>\u00a0have 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.<\/strong><\/p>\n\n\n

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