Chicken and Spinach Lasagne

Difficulty | Serves 8 | Book 3

Chicken and Spinach Lasagne book 3

1 x 250g frozen chopped spinach
1 x 250g tub low-fat cottage cheese

600g skinless chicken breast diced
1 cup onion diced
1 teaspoon crushed garlic (in jar)
cooking spray

1 tablespoon (15g) Flora® Light margarine
2 tablespoons plain flour
2 cups skim milk
4 sachets 98% fat-free Cream of Chicken Cup a Soup
¼ teaspoon dried tarragon

6 large instant lasagne sheets
½ cup (50g) 30% reduced fat tasty cheese freshly grated

Per serve
Kilojoules1193 (cals 285)
GI RatingLow


Preheat oven to 180ºC fan forced.

  1. Spinach filling: Defrost spinach, then squeeze as much water out of spinach as possible. Place into a large mixing bowl.
  2. Blend cottage cheese in a food processor until smooth. Pour into bowl and combine with spinach. Leave to one side.
  3. Chicken filling: Sauté chicken, onion and garlic in a non-stick frypan that has been generously coated with cooking spray until nearly cooked.
  4. White sauce: Melt margarine in a separate saucepan then add flour and combine. Using a whisk vigorously beat as you add milk into pan.
  5. Add dry soup mix into milk with tarragon. When boiled add chicken filling to pan fold with sauce.
  6. Assemble: Place 2 large lasagne sheets on base of lasagne dish (about 15cm x 28cm) that has been coated with cooking spray and spoon half the chicken mixture over lasagne then top with 2 lasagne sheets.
  7. Spread spinach mixture on top of sheets, then top with the remaining lasagne sheets.
  8. Spoon remaining chicken over top, sprinkle cheese on top and cover with foil (give the foil a coating of cooking spray so cheese doesn’t stick). Bake 40 minutes then remove foil and cook a further 10-15 minutes or until browned on top.

Suitable to be frozen 2-3 weeks.

NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people

Watch me make it below

Dietitian's tip

100g of spinach provides all of your vitamin A and half of your vitamin C requirements for a day.

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