Preparation Time: 20Mins
Cooking Time: 1Hr 25Mins
Serves 6 (as a main)
2 Tbsp wholemeal plain flour or gluten-free flour
500ml (2 cups) skim milk
100g fresh low-fat ricotta
35g (1/3 cup) finely grated parmesan
8 fresh lasagne sheets or gluten-free lasagne sheets
100g Bocconcini, sliced or torn
Mixed salad leaves, to serve
1tsp extra virgin olive oil
1 brown onion
250g mushrooms, thinly sliced
2 cloves garlic, crushed
500g chicken breast mince
700g jar Val Verde Passata
125ml (1/2 cup) water
½ bunch thyme, leaves picked
1 To make the chicken sauce, heat oil in a large non-stick frying pan over a medium heat. Add onion, mushroom and garlic. Cook, stirring often, for 6-7 minutes or until mushroom softens. Add mince and increase heat to high. Cook, stirring often for 2-3 minutes or until mince changes colour. Add passata, water and half the thyme. Cover and bring to the boil over a high heat. Reduce heat to medium and simmer, uncovered, for 20 minutes or until sauce reduces and thickens.
2 Meanwhile, preheat oven to 170*C (fan-forced). Spray a 2L (8 cup) ovenproof dish with cooking spray. Put flour in a small saucepan and gradually whisk in milk. Cook, stirring over a medium heat until sauce thickens and comes to a simmer. Cook for 2 minutes. Remove pan from heat. Whisk in ricotta and parmesan.
3 Spoon half the white sauce over the base of the prepared dish. Top with 2 pasta sheets. Top with a third of the chicken sauce followed by another 2 pasta sheets. Repeat with remaining chicken sauce and pasta sheets to make 2 more layers. Spread over remaining white sauce. Sprinkle over bocconcini. Bake for 45-50 minutes or until lasagne is tender when tested with a knife and the top is light golden. Set aside for 10 minutes to cool slightly. Sprinkle with remaining thyme and serve with salad leaves.
Recipe from the Better Homes and Gardens Diabetic Living May/June 2016 Issue 63