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Chicken & Spinach Lasagne

Slim-friendly chicken and spinach lasagne. My alternative take on a classic lasagne dish using chicken and spinach instead of minced beef and of course given the SW Recipes makeover to make it slim-friendly.

Chicken & Spinach Lasagne

Recipe by Steve Walker


Prep time


Cooking time






  • For the filling:
  • Fresh or dried lasagne sheets

  • 500g Minced Chicken

  • 2 cups baby spinach

  • 1 Onion (finely diced)

  • 3 medium garlic cloves (Crushed)

  • ½ Red chilli (seeds removed and finely diced)

  • Fry-Light Spray oil

  • 1 tsp Oregano

  • ½ tsp salt

  • ½ tsp cracked black pepper

  • 1 chicken stockpot

  • 2 tbs. low fat crème fraiche

  • 120g reduced-fat cheddar cheese

  • 100ml water

  • Freshly chopped parsley (to garnish)

  • For the bechamel sauce
  • 2 tbsp quark

  • 2 tbsp fat-free cottage cheese

  • 1 large egg (beaten)

  • ½  tsp. salt

  • ½ tsp. cracked black pepper

  • ¼ tsp grated nutmeg


  • 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.

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