Chicken & Spinach Lasagne

Method:

• Method: For the filling:
• Add the fry light to a pan and sauté the onions for 2 mins. Add the garlic, oregano, salt, pepper and water and cook off for a further minute.
• Add the chicken mince and continue to cook until all of the chicken is cooked through. Add the chicken stockpot, stir well to combine.
• Add the spinach to the mix and stir through until wilted and mixed evenly.
• Add the crème fraiche, stir well to combine and set aside to rest.
• Method: For the Bechamel Sauce:
• Add all the bechamel ingredients to a bowl and whisk well to combine and set aside.
  
• Bringing it all together.
• Pre-heat the oven to 180 degrees Celsius
• Spoon some of the bechamel sauce into the bottom of an oven dish (Just enough to stop the lasagne sheets from sticking to the bottom of the dish)
• Place a layer of lasagne sheets into the baking dish and cover with a layer of the filling mix. Repeat this a further two times finishing with a layer of lasagne sheets.
• Spoon the remaining bechamel sauce over the top layer of lasagne sheets and evenly cover with the reduced-fat grated cheddar cheese.
• Bake in the oven for 35-45 minutes (depending on the oven), when cooked, remove and garnish with freshly chopped parsley.
• Enjoy with a fresh crisp salad, jacket potato or homemade slimming world chips.