Chicken & Vegetable Lasagne
  • Cooking Time: 55
  • Preparation Time: 25
  • 1 onion
  • 2 cloves garlic
  • 300g lean chicken mince
  • 280g sweet potato
  • 1 large zucchini
  • 1 1/2 cups tomato pasta sauce
  • 150g ricotta
  • salt
  • pepper
  • 1/2 cup WW Grated Cheese
  • 9 x 50g lasagne sheets
  1. Preheat oven to 180C. Spray a deep non-stick frying pan with oil. Heat over medium heat. Cook 1 chopped onion for 5 mins or until softened. Add 2 cloves crushed garlic, cook, sstirring for a further minute. Add 300g lean chicken mince, cook for 5 mins, breaking up lumps with a wooden spoon. Sstir 280g sweet potato, peeled and grate3d, 1 large zucchini, grated, and 1 cup (250ml) of tomato pasta sauce into the pan. Cook for 2 mins or until the vegetables soften slightly. SEason to taste with salt and pepper, cool. Mash 150g ricotta with salt and pepper to taste. Spray a 20cm sqare ovenproof dish with oil. Cut 3 x 50g lasagne sheets to fit the base. Line base of dish with lasagne sheets. Spread with half the chicken mixture. Fit another layer of lasagne sheets on top. Using wet fingertips, spread the ricotta over the lasagne sheet, then spread remaining chicken mixture on top. Finish with lasagne sheets, and spread with another 1/2 cup tomato pasta sauce. Cover with foil. Bake for 25 minutes. Uncover and sprinkle with 1/2 cup (50g) Weight Watchers Grated Cheese. Bake a further 15 mins.