Hey there, food lovers! If you’re looking for a meal that’s both delicious and packed with protein, then this Chicken & Roasted Veg Lasagne is the one for you! It’s perfect for a big family meal and sneaks in some healthy veggies without anyone even noticing. Trust me, this lasagne will become a favorite in no time. Plus, it’s not your average lasagne this one is bursting with flavor and perfect for those looking for a lighter twist on a classic comfort food.
Method
1. Roast the Veggies
Preheat your oven to 190°C (375°F). Take a deep oven-proof dish and spread out the aubergine, peppers, and courgette. Drizzle them with olive oil and season with salt and pepper. Pop the dish into the oven and roast for about 30 minutes, or until the vegetables are softened and lightly browned. Roasting the vegetables is a key step because it brings out their natural sweetness, enhancing the flavor of the lasagne.
2. Prepare the Sauce
While the vegetables are roasting, take a frying pan and lightly coat it with some Frylight spray or a bit of olive oil. Add the finely diced onion, chopped celery, and chopped carrot to the pan. Cook them for about 10 minutes until they soften and become aromatic. Once the vegetables are softened, add the crushed garlic and chicken mince. Stir the mixture well and cook until the chicken is browned and cooked through. This will form the base of your savory meat sauce.
3. Add the Tomatoes and Seasoning
Now, stir in the tomato purée, followed by the tinned tomatoes, mixed herbs, salt, pepper, and chicken stock. Add the balsamic vinegar for a touch of sweetness and depth of flavor. Let the sauce simmer for around 15 minutes, stirring occasionally, so that all the flavors meld together beautifully. This simmering step helps the sauce thicken and develop its rich, tangy taste.
4. Blend the White Sauce
While your meat sauce is simmering away, it’s time to prepare the creamy white sauce. In a blender or food processor, combine the low-fat cottage cheese, light cream cheese, and skimmed milk. Blend everything until smooth and creamy. This white sauce is going to give the lasagne a luscious, rich texture that contrasts perfectly with the savory tomato sauce.
5. Assemble the Lasagne
Once the vegetables have finished roasting, remove about two-thirds of them from the dish and set them aside. In the remaining one-third of the roasted vegetables, layer your lasagne sheets. Then, add a generous amount of the red sauce mixture on top of the lasagne sheets. Follow with a layer of spinach (for an extra burst of veggies) and a layer of the white sauce. Repeat these layers two more times, ensuring each layer is well-covered with the sauce. Finish the top layer with the remaining white sauce and sprinkle with the mozzarella, cheddar, and Eatlean cheese. This layering method helps ensure every bite of lasagne is packed with flavor and texture.
6. Bake
Now, pop the lasagne into the oven and bake for about 30-40 minutes until it turns golden and the cheese is bubbling and melted. The top should be slightly crispy, with a golden, cheesy crust. Once done, remove it from the oven and let it stand for at least 5 minutes before cutting. This resting period is important because it helps the lasagne set and makes it easier to slice without the layers falling apart.
Necessary Tools
- Oven-proof dish
- Frying pan
- Blender or food processor
- Large saucepan
- Roasting tin
- Wooden spoon
Chicken and Roasted Veg Lasagne A Protein-Packed Family Feast!
Cuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour1
hour15
minutesIngredients
1 tbsp olive oil
2 peppers (1 red, 1 yellow)
1/2 a large aubergine
1 courgette
For the White Sauce
200g low-fat cottage cheese
60g lightest cream cheese
80ml skimmed milk
For the Rest
1 onion, finely diced
1 celery stalk, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
500g chicken mince
1 tbsp tomato purée
2 x 400g tins of tomatoes
1 tbsp mixed herbs
Salt and pepper to taste
1 chicken stock cube with 500ml water
1/2 tbsp balsamic vinegar
12 lasagne sheets
60g mozzarella and cheddar mix
30g Eatlean cheese
Directions
- Roast the Veggies Preheat your oven to 190°C (375°F). Spread the aubergine, peppers, and courgette in a deep oven-proof dish. Drizzle with olive oil, salt, and pepper, then roast for 30 minutes, or until softened and lightly browned.
- Prepare the Sauce While the veg is roasting, cook the onion, celery, and carrot in a frying pan with a spray of Frylight or a bit of olive oil. Cook for 10 minutes until softened, then add the garlic and chicken mince. Cook until the chicken is browned.
- Add the Tomatoes and Seasoning Stir in the tomato purée, followed by the tinned tomatoes, mixed herbs, salt, pepper, chicken stock, and balsamic vinegar. Simmer for about 15 minutes, stirring occasionally.
- Blend the White Sauce While the sauce is simmering, blend the cottage cheese, cream cheese, and skimmed milk until smooth. This will be the creamy white sauce that makes your lasagne extra rich and delicious.
- Assemble the Lasagne Once the vegetables are roasted, take 2/3 of them out of the dish and set them aside. In the remaining 1/3 of the veggies, layer your lasagne sheets, red sauce mixture, spinach, and a bit of white sauce. Repeat the layers twice, finishing with a layer of white sauce. Top with the mozzarella and cheddar mix and Eatlean cheese.
- Bake Pop the lasagne back into the oven and bake for 30-40 minutes until golden and bubbling. Let it stand for at least 5 minutes before serving.
Notes
- Layering When assembling the lasagne, make sure to spread the sauces evenly between the layers for that perfect, creamy texture in every bite.
- Roasting Veggies Don’t skip the roasting step it’s essential for bringing out the natural sweetness of the vegetables!
- Resting Time After baking, let the lasagne rest for at least 5 minutes before cutting into it. This helps the layers set and makes it easier to serve.
Serving Suggestions
Serve your Chicken & Roasted Veg Lasagne with a side of garlic bread or a fresh salad for a complete meal. The crunchy bread pairs wonderfully with the creamy lasagne, and a side salad brings a refreshing balance to the richness of the dish.
Fun Fact
Did you know that lasagne is one of the oldest known pasta dishes? It’s believed to have originated in Ancient Greece, where they had a dish called Laganon, which is thought to be the precursor to the modern lasagne!
Conclusion
This Chicken & Roasted Veg Lasagne is a real crowd-pleaser. With its protein-packed chicken and hidden veggies, it’s the perfect family dinner that everyone will enjoy. Plus, with a creamy white sauce and a golden cheese topping, it’s comfort food at its finest. Try it out, and I’m sure it will become a regular on your dinner table!
