Chicken and broccoli lasagne

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

cooking spray oil
550g chicken mince
2 cloves garlic, finely chopped or crushed
2 cups sliced mushrooms
400g can chopped tomatoes with garlic and onions
1 ½ teaspoons Tuscan seasoning
1 tablespoon tomato paste
2 teaspoons chicken stock powder
3 cups frozen or fresh broccoli florets
Cheese sauce
2 tablespoons reduced-fat spread
2 tablespoons flour
1 ¾ cups skim milk
¾ cup grated cheddar cheese
salt and freshly ground black pepper, to taste
115g instant lasagne (4 sheets)

Instructions

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1 Preheat oven to 200°C. Lightly grease a large ovenproof dish with oil spray. Brown mince in a non-stick pan with a little oil spray. Add garlic. Cook for 1 minute.

2 Add mushrooms to pan with tomatoes, seasoning and paste. Mix stock powder with 1 cup water. Add to pan. Bring to the boil. Cover and simmer for 15 minutes. If using fresh broccoli, blanch for 2-3 minutes then drain.

3 To make cheese sauce, place spread, flour and milk in a non-stick pan and bring to the boil, whisking continuously. Simmer for 1 minute. Add cheese. Season.

4 Spread half the chicken mince over base of lasagne dish. Add half the broccoli. Place half the lasagne on top in a single layer (do not overlap). Repeat layers.

5 Pour cheese sauce over lasagne. Bake for 30 minutes until golden brown. Serve garnished with fresh basil and a green salad.

Variations

You can replace broccoli with spinach.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 41 g

Total fat 17 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 6 g

Dietary fibre 5 g

Sodium 750 mg

Calcium 250 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.